Enjoy the colourful Beetroot rasam..
Ingredients
1 med beetroot (peeled)
1 carrot (small peeled)
2-3 tsp grated coconut
½ tsp turmeric
tamarind – small gooseberry size
¼ tsp black pepper
1 tsp rasam powder
Salt to taste
Tempering/Tadka
2-3 tsp vegetable Oil
heeng (pinch)
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp urad dal
2 dried red chilli
1 small Onion finely chopped
2 cloves garlic minced (optional)
2 sprigs curry leaves
Garnish – coriander leaves (handful)
Method
Steam or boil chopped beetroot and carrot with a little water. Set aside to cool.
Blend the beetroot, carrot and coconut with a little water into puree. Keep aside.
Soak tamarind in 1 cup hot water for 15 minutes and extract the juice when cool.
Place a heavy base pot on medium heat. Add beetroot mix, tamarind extract and a cup of water to adjust the consistency of rasam.
Add turmeric, black pepper, rasam powder, salt and bring to boil.
Once boiled reduce the heat to medium low and simmer for about 20 minutes. Remove from heat.
Tempering/Tadka
Heat oil in a small pan. Add mustard seeds and when it starts to crackle add cumin seeds, urad dal, chopped onion and garlic, dried red chilli and curry leaves.
Fry onion till golden brown, turn off the heat.
Add the tempering to beetroot rasam. Garnish with coriander leaves and serve with steamed rice and papadams.
Shashi Rao