Archana's Kitchen

Beetroot Garlic Lemon Rasam Recipe

December 15, 2024

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Beetroot Garlic Lemon Rasam Recipe - Recipe image with step-by-step cooking instructions
Time:Prep: 10 M|Cook: 20 M|Total: 30 M
Makes:4 Servings

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

  1. Pesara Pappu Charu
  2. Pineapple Rasam
  3. Thakali Rasam 

Ingredients

For the powder

    1 Beetroot, washed, peeled and cut into small cubes
    3 cups Water
    Salt, A pinch
    1 teaspoon Black pepper powder
    1 teaspoon Cumin seeds (Jeera)
    1 tablespoon Coriander (Dhania) Seeds
    4 Dry Red Chillies
    4 cloves Garlic, with peel
    1 tablespoon Coriander (Dhania) Leaves, chopped
    Curry leaves, Few
    2 tablespoons Coriander (Dhania) Leaves, finely chopped

For tempering

    1 teaspoon Oil
    1 teaspoon Mustard seeds (Rai/ Kadugu)
    1 teaspoon Cumin seeds (Jeera)
    1 Dry Red Chilli
    Asafoetida (hing), A pinch

Other ingredients

    Salt, as required
    2 cloves Garlic, crushed
    1 tablespoon Coriander (Dhania) Leaves, finely chopped (for garnish)

Instructions for Beetroot Garlic Lemon Rasam Recipe

    1

    To begin making the Beetroot Rasam Recipe, first we need to cook the beetroot..

    2

    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.

    3

    Combine the black pepper, cumin seeds, coriander seeds, red chilies, garlic pods, coriander, curry leaves into a blender and blend into a coarse mixture.

    4

    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.

    5

    This may take around 10 to 12 minutes till it turns frothy on the sides. Turn off the heat.

    6

    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.

    7

    Transfer the tempering over the prepared Beetroot Garlic Lemon Rasam Recipe, garnish with coriander and squeeze some lemon juice.

    8

    Serve this Beetroot Garlic Lemon Rasam with hot Steamed Rice and Pudalangai Poriyal Recipe (Snake Gourd Poriyal) for a comforting home meal.



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