Beetroot Rasam | Beet Rasam | Beet Root Rasam Recipe By Veena Theagarajan

I had this beetroot rasam last time when I was in India. It was quite filling I love the unique flavour of beet and fresh spices. With steamed rice it really tasted nice. I took the recipe from my friend and last week I wanted something simple for my lunch so I have made this rasam. It is also perfect for irritating throat too. Beet is also helps in detox.. This can be served as Soup too. So What are you waiting for?

Beet - 1/2 cup (sliced)
Raw rice - 1 teaspoon
Pepper corns - 1 teaspoon
Cumin seeds - 1 teaspoon
Coriander seeds - 1/2 teaspoon
Toor dhal/ Thuvar dal  / Thoor dal- 3 tablespoon
Small Onion / Shallots  - 5 (slice into 4 pieces)
Garlic - 4 pods (chopped)
Tamarind paste - 3 tablespoon
Curry leaves - 10
Coriander leaves - 1 tablespoon
Oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Urad dhal - 1 teaspoon
Fenugreek seeds - 5-8 pieces
Asafoetida- 2 pinch
Red chillies - 1 to 2 (break into few pieces)


Take Raw rice, Pepper corn, Cumin seeds, Coriander seeds, Thuvar dal, Garlic, Shallots. Wash well. Add 2 cups water, Salt, Beet 
Cook in a pressure cooker till 4 whistle. If you are cooking directly cook till beet and dhal is cooked. Drain the water and grind the rest of it into smooth paste.
Add a teaspoon of oil and add mustard seeds. let it pop add urad dhal, fenugreek seeds, urad dhal, Asafoetida and red chillies. Fry till urad dhal is brown in color. Add grinded paste. Add tamarind paste. 
Boil it till white foam forms. Add coriander leaves and switch it off
Serve hot