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Beet-Tomato Rasam Yum
Beet-Tomato Rasam
Course side dish
Cuisine andhra
Prep Time
20 minutes

Cook Time
20 minutes
Servings
serving
Ingredients
  • 1 cup Beets – , cubed
  • 1 cup Tomato Canned diced – (or use 2 ripe tomatoes)
  • 2 tsp Tamarind
  • 1 tsp Rasam powder
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 2 chilies Dry red
  • 8 ~ 10 Curry leaves
  • 1 tbsp Cilantro – finely chopped
  • to taste Salt
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1 cup Beets – , cubed
  • 1 cup Tomato Canned diced – (or use 2 ripe tomatoes)
  • 2 tsp Tamarind
  • 1 tsp Rasam powder
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 2 chilies Dry red
  • 8 ~ 10 Curry leaves
  • 1 tbsp Cilantro – finely chopped
  • to taste Salt
Beet-Tomato Rasam
Instructions
  1. Boil or steam beets until tender. Set aside to cool.
  2. If using fresh tomatoes, then blanch them briefly in boiling water and dunk them in cold water. Peel the skin and coarsely chop them. Canned tomatoes can be used as is.
  3. Grind beets and tomatoes until smooth.
  4. Heat 2tsp oil in a saucepan, add mustard seeds, cumin seeds, dry chilies and curry leaves. Once the seeds start to splutter, add the beet-tomato puree along with tamarind paste, rasam powder and salt.
  5. Bring to a boil, lower the heat and simmer the rasam for 6~8 minutes.
Recipe Notes

Linking this to Valli’s ‘Cooking from Cookbook Challenge: November — Week 1‘.

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