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Beetroot Garlic Lemon Rasam Recipe
South Indian RecipesLunchVegetarian

Beetroot Garlic Lemon Rasam Recipe

A vegetarian South Indian Recipes recipe with beetroot - washed, water, salt - a pinch. Ready in 30 min, serves 4.

Curated byAditi Iyer🇮🇳

Calories
865kcal
Estimated Cost
₹475-625
Carbs95g
Protein50g
Fats32g
Servings Scaler
4

Instructions

15 steps
  1. 1

    To begin making the Beetroot Rasam Recipe, first we need to cook the beetroot

    beetroot - washed(1)
  2. 3

    Add the beetroot pieces along with 1/4 cup of water , in a pressure cooker

    beetroot - washed(1)water(3 cups)cloves garlic - with peel(4)
  3. 4

    Place the cooker on the heat and allow it to cook for two whistles

  4. 5

    Then turn the heat off and allow the pressure to release naturally

  5. 6

    Combine the black pepper, cumin seeds, coriander seeds, red chilies, garlic pods, coriander, curry leaves into a blender and blend into a coarse mixture

    black pepper powder(1 teaspoon)cumin seeds (jeera)(1 teaspoon)coriander (dhania) seeds(1 tablespoon)cloves garlic - with peel(4)coriander (dhania) leaves - chopped(1 tablespoon)curry leaves - fewtablespoons coriander (dhania) leaves - finely chopped(2)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)cloves garlic - crushed(2)coriander (dhania) leaves - finely chopped (for garnish)(1 tablespoon)
  6. 7

    Transfer it to a heavy bottomed pot or saucepan

  7. 8

    Add the beetroot along with the water it was cooked in and bring it to a brisk boil

    beetroot - washed(1)water(3 cups)cloves garlic - with peel(4)
  8. 9

    This may take around 10 to 12 minutes till it turns frothy on the sides

  9. 10

    Turn off the heat

  10. 11

    Place a tadka pan on the heat, melt some ghee in it

  11. 12

    Then, add the mustard seeds, cumin seeds, pinch of asafoetida, red chilli, crushed garlic and a few curry leaves

    salt - a pinchcumin seeds (jeera)(1 teaspoon)coriander (dhania) seeds(1 tablespoon)cloves garlic - with peel(4)coriander (dhania) leaves - chopped(1 tablespoon)curry leaves - fewtablespoons coriander (dhania) leaves - finely chopped(2)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)dry red chilli(1)asafoetida (hing) - a pinchcloves garlic - crushed(2)coriander (dhania) leaves - finely chopped (for garnish)(1 tablespoon)
  12. 13

    Allow the curry leaves and the seeds to splutter

    cumin seeds (jeera)(1 teaspoon)coriander (dhania) seeds(1 tablespoon)coriander (dhania) leaves - chopped(1 tablespoon)curry leaves - fewtablespoons coriander (dhania) leaves - finely chopped(2)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)coriander (dhania) leaves - finely chopped (for garnish)(1 tablespoon)
  13. 14

    Turn off the heat

  14. 15

    Transfer the tempering over the prepared Beetroot Garlic Lemon Rasam Recipe, garnish with coriander and squeeze some lemon juice

    beetroot - washed(1)coriander (dhania) seeds(1 tablespoon)cloves garlic - with peel(4)coriander (dhania) leaves - chopped(1 tablespoon)tablespoons coriander (dhania) leaves - finely chopped(2)cloves garlic - crushed(2)coriander (dhania) leaves - finely chopped (for garnish)(1 tablespoon)
  15. 16

    Serve this Beetroot Garlic Lemon Rasam with hot Steamed Rice and Pudalangai Poriyal Recipe (Snake Gourd Poriyal) for a comforting home meal

    beetroot - washed(1)cloves garlic - with peel(4)cloves garlic - crushed(2)

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