Name: Beetroot Rasam Popsicles recipe by Aparna Bhat at BetterButter
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 4
Ingredients: Beetroot puree 1/2 cup; Tomato medium sized 1 chopped; Curry leaves 4-5; Hing/ Asafoetida 1/4 teaspoon; Green chilli 1 minced; Tamarind marble sized soak in 1/2 cup of warm water and extract the juice; Water 3 Cups; Coriander powder 1 teaspoon; Cumin powder 1/2 teaspoon; Black pepper powder 1/4 teaspoon; Rasam powder 1 teaspoon; Jaggery 3 tablespoon; Salt to taste; Ghee 1 tablespoon; Ghee 1 teaspoon for seasoning; Cumin seeds 1/2 teaspoon; Curry leaves few

Ingredients Serving: 4

Beetroot puree 1/2 cup
Tomato medium sized 1 chopped
Curry leaves 4-5
Hing/ Asafoetida 1/4 teaspoon
Green chilli 1 minced
Tamarind marble sized soak in 1/2 cup of warm water and extract the juice
Water 3 Cups
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Black pepper powder 1/4 teaspoon
Rasam powder 1 teaspoon
Jaggery 3 tablespoon
Salt to taste
Ghee 1 tablespoon
Ghee 1 teaspoon for seasoning
Cumin seeds 1/2 teaspoon
Curry leaves few

Instructions

Wash, peel and dice the beetroots. Boil it in enough water until soft. You may choose to pressure cook chopped beets for 3 whistles. Once the pressure is released, remove the cooked beets and puree them. Keep this puree aside.
Heat ghee in a pan. Add curry leaves and asafoetida. Next add minced green chillies, chopped tomatoes and stir it for a min.
Add tamarind juice and beetroot puree. Mix it well and continue cooking. Add all the spice powders, rasam powder and water as required.
Add salt to taste and jaggery. Simmer the flame and let the mixture come to a light boil before you switch off the flame.
Prepare seasoning with ingredients as mentioned above and pour it on the rasam. Garnish with finely chopped coriander leaves.
Allow the rasam to cool down completely, followed by straining the rasam
Pour rasam in dixie cups or popsicle moulds.
Cover each cup/ mouid with piece of aluminium foil.
Place it in freezer for 2 hours.
After 2 hours remove all the cups out and make a slit with knife in the center of each aluminium foil covering the cup.
Place an icecream/popsicle stick into each slit and the put them back in freezer and freeze them overnight.
Remove the cups out next day. Take out the aluminium foil and give a small cut into the lip of the cup. Peel the Dixie cup off the popsicle.
Enjoy your chilled rasam flavor candy!

Similar Recipes