Rasam Rice with Beetroot
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Recipe Submitted by:Pooja Bajaj
Rasam Rice with Beetroot
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Recipe Submitted by:Pooja Bajaj
| Servings | Prep Time |
| 3-4People | 20Minutes |
| Cook Time | Passive Time |
| 15-20Minutes | 30 Minutes |
| Servings | Prep Time | Cook Time | Passive Time |
| 3-4People | 20Minutes | 15-20Minutes | 30 Minutes |
Number of Servings: People
Measurement Units:
| Number of Servings: People | Measurement Units: |
Ingredients
- 1 Tbspn Oil
- 1/2 Tspn Mustard seeds
- 1/2 Tbspn Curry Leaves
- 3-4 Pieces Dry red chillies Sabut
- 1/2 Tspn Aesfotedia (Hing) Hing
- 2-3 Big tomatoes
- 100 Gram Tamarind
- 1/2 Tspn Cumin seeds Jeera
- 1/2 Tspn black pepper
- 1/2 Tspn Fenugreek seeds
- 5-6 Pieces garlic
- 1/2 Tspn Salt
- 2 Tbspn Coriander leaves
- Betroot
- 1 Tbspn Oil
- 1/2 Tspn Mustard seeds
- 1 Tbspn Curry Leaves
- 2 Big Onions
- 3-4 Pieces Dry red chillies Sabut
- 3-4 Big Beetroots
- 1/2 Tspn Salt
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Ingredients
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Instructions
Rasam
- First soak 100gm (5-6 pieces) of tamarind in drinking water for sometime.
- Meanwhile in a pan add oil, curry leaves, mustard seeds, sabut red chilly, tomato 🍅, aesfotedia (hing) and sauté well.
- On the other side grind Cumin seeds, black pepper and garlic in mixie.
- Don’t make it into a paste. It should be seen.
- Once tomatoes are fried, add this grinded mixture and sauté for few seconds.
- Drain the tamarind water and add.
- When it is about to boil, switch off the gas and garnish with coriander leaves.
- We should not boil the rasam.
- As soon as u see bubbles, switch off the stove & Rasam is ready.
Beetroot
- Grate the beetroots in a cup & keep it separately.
- In a pan add oil, mustard seeds, curry leaves, sabut red chilly and onion, saute it well.
- Once it is slightly brown, add salt and grated beetroot and keep sauting till it is cooked.
- It is ready to serve.