Third recipe which I tried from Foodies Hope is Beet rasam. Rasam with beet sounded interesting. Rasam at my home is tomato with occasional variances of lemon or pepper rasam. So I wanted to try this beets rasam. The sweetness from the beets compliments the rasam well. The recipe for rasam powder is from Asha’s close friends’s mother. Do give it a try and I am sure you will never regret it. I am glad to have found another way to cook beets.
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Ingredients
Tur Dal - 1/4 cup
Beetroot - 1 nos
Lime sized tamarind
Salt
Hing
RASAM POWDER:
TO ROAST AND POWDER:
Coriander Seeds - 4 tblspn
Dry Red Chillies - 3 red chillies
Dry Coconut - 2 tblspn
Cumin Seeds - 1 tspn
Pepper Corns - 1/2 tblspn
Mustard Seeds - 1/2 tspn
Fenugreek Seeds - 1/4 tspn
Curry Leaves
Seasonings
Oil - 1 tblspn
Mustard Seeds - 1 tspn
Cumin Seeds - 1 tspn
Onion - 1 no
Curry Leaves
Dry Red Chilli - 1 broken into two
Method
Roast the ingredients for powder and powder it. You may not require the whole amount of powder. Use necessary and store the rest.
Pressure cook dal. Chop beetroot into fine cubes. Cook beetroot with 2 cups of water and salt in it. When itscooked, add dal, tamarind juice. Let it simmer for few minutes till the raw smell of the tamarind goes. Add 3 teaspoon of rasam powder and let it simmer. You can increase the amount rasam powder to suit your taste level. Store the remaining powder in an airtight container. This powder can be used with vegetable stir fry also. Season with the ingredients listed above and pour onto the rasam. The picture doesn't do justice to the dish. I was in a hurry so could manage only this much with the picture.
