Beetroot Garlic Lemon Rasam Recipe

Name: Beetroot Garlic Lemon Rasam Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: South Indian Recipes
Ingredients: 1 null Beetroot washed, peeled and cut into small cubes; 3 cups Water; null Salt A pinch; 1 teaspoon Black pepper powder; 1 teaspoon Cumin seeds (Jeera); 1 tablespoon Coriander (Dhania) Seeds; 4 null Dry Red Chillies; 4 cloves Garlic with peel; 1 tablespoon Coriander (Dhania) Leaves chopped; null Curry leaves Few; 2 tablespoons Coriander (Dhania) Leaves finely chopped; 1 teaspoon Oil; 1 teaspoon Mustard seeds (Rai/ Kadugu); 1 teaspoon Cumin seeds (Jeera); 1 null Dry Red Chilli; null Asafoetida (hing) A pinch; null Salt as required; 2 cloves Garlic crushed; 1 tablespoon Coriander (Dhania) Leaves finely chopped (for garnish)

Padma Veeranki

December 15, 2024

1771 Ratings

Time:Prep: 10 M|Cook: 20 M|Total: 30 M

Makes:4 Servings

Meal:Lunch

Cuisine:South Indian Recipes

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

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

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

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.