Beetroot Garlic Lemon Rasam Recipe is a rejuvenating and soothing variety of rasam, perfect for the winters. Comforting, warm and delicious, this rasam takes the nutrition up a notch by the addition of beetroots. Rich in nutrients like calcium, potassium, iron, folic acid, and antioxidants, beetroot adds a lot of required goodness to the humble rasam.
Serve this Beetroot Garlic Lemon Rasam with hot Steamed Rice and Pudalangai Poriyal Recipe (Snake Gourd Poriyal) for a comforting home meal.
Have you also tried some other popular Rasam varieties like
Cuisine: South Indian Recipes
Course: Lunch
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Hard Anodised Kadai (Wok), Tadka Pan (Seasoning Pan)
Cooks in 20 M
Total in 30 M
To begin making the Beetroot Rasam Recipe, first we need to cook the beetroot..
Add the beetroot pieces along with 1/4 cup of water , in a pressure cooker. Place the cooker on the heat and allow it to cook for two whistles. Then turn the heat off and allow the pressure to release naturally.
Combine the black pepper, cumin seeds, coriander seeds, red chilies, garlic pods, coriander, curry leaves into a blender and blend into a coarse mixture.
Transfer it to a heavy bottomed pot or saucepan. Add the beetroot along with the water it was cooked in and bring it to a brisk boil.
This may take around 10 to 12 minutes till it turns frothy on the sides. Turn off the heat.
Place a tadka pan on the heat, melt some ghee in it. Then, add the mustard seeds, cumin seeds, pinch of asafoetida, red chilli, crushed garlic and a few curry leaves. Allow the curry leaves and the seeds to splutter. Turn off the heat.
Transfer the tempering over the prepared Beetroot Garlic Lemon Rasam Recipe, garnish with coriander and squeeze some lemon juice.
Serve this Beetroot Garlic Lemon Rasam with hot Steamed Rice and Pudalangai Poriyal Recipe (Snake Gourd Poriyal) for a comforting home meal.