When my MIL told me about Beet rasam, I was a little skeptical. I am not a big fan of beets, I eat them once in a while without complaining, but they are not something I really crave for. So when my MIL said Beet & tomato rasam, I wasn’t sure what to expect. But I asked her make it anyway just to see how it tastes. It tasted pretty good and I noted the recipe down to try it for myself later.
I made the rasam recently with the beets I had in the fridge. Grinding cooked beets with tomatoes gives this rasam a thick consistency and the beets give a very subtle sweetness. Only the color of this rasam gives away the presence of beets, otherwise it is pretty inconspicuous. This is a great way to feed beets to kids.
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
Servings: serving
Instructions
- Boil or steam beets until tender. Set aside to cool.
- 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.
- Grind beets and tomatoes until smooth.
- 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.
- Bring to a boil, lower the heat and simmer the rasam for 6~8 minutes.
Recipe Notes
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Subhasmita panigrahi
I always wanted to include beet in my diet but didn’t have many options. This sounds interesting. Gonna try this.. thanks for the share
Veena Theagarajan
so tasty and colorful rasam.. Love ur presentation!
veena krishnakumar
Wow!! Love the clicks. This is do new to me but would love to try this soon