I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
A Healthy and Delicious Soup or Side Dish
Beetroot is a dark pink vegetable packed with essential nutrients including folate, fiber, iron, and vitamin C. Not only is it healthy, but this veggie stays fresh in the refrigerator for many days.
Beetroot rasam is an easy-to-make, mouthwatering dish that incorporates beetroot, pigeon peas, and spices. It has a smoky flavor due to the garlic tempering.
Serve this rasam as a soup or as a side dish with cooked rice.
|Prep time||Cook time||Ready in||Yields|
- 1/2 cup split pigeon pea
- 2 cups thinly chopped beetroot
- 1/4 cup roughly chopped tomato
- 2 tablespoons grated coconut
- 2 teaspoons ghee or coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 3-4 curry leaves
- 2 tablespoons rasam powder, homemade or store-bought
- 5 garlic cloves, slightly crushed
- 2 teaspoons tamarind pulp
- 1/4 teaspoon hing (asafoetida) powder
- 1/2 teaspoon jaggery powder, or to taste
- 2 teaspoons chopped coriander leaves
- 1/4 teaspoon turmeric powder
- 1 1/4 teaspoons salt, or to taste
- In a pressure cooker container, add washed split pigeon peas, chopped beetroot, tomatoes, and 1/2 cup water. Place the container inside the cooker. Cook over medium-high heat up to 4 whistles and simmer for 5 minutes. Turn off the heat.
- When the pressure releases naturally, remove the weight and cooker lid. Take out the container and allow it to cool.
- Once the contents has cooled, add it to a mixer jar. Add grated coconut. Pulse it 4-5 times to get a smooth paste. Set aside.
- Heat the oil in a deep-bottomed pan. Add mustard seeds and allow them to crackle.
- Add cumin seeds, curry leaves, and slightly crushed garlic cloves. Saute over low heat until the garlic becomes golden brown. Add hing powder and mix well.
- Add the paste. Add about 8 cups of water and bring it to a gentle boil. Add turmeric powder, jaggery powder, tamarind pulp, rasam powder, and salt. Mix well.
- Let the mixture boil for 4-5 minutes. Add chopped coriander leaves. Mix well and turn off the heat.
- Serve the rasam as a soup or as a side dish with cooked rice.