Name: Beetroot Rasam recipe by Meena C R at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp - Beetroot boiled peeled and grated; 1/2 tsp - Haldi | Turmeric Powder; A Lemon sized - Imli | Tamarind's extract; A Pea size - Hing | Asafoetida Compounded; 3 - Green Chilli slit in the middle; 1/2 tsp - Vellam | Gur | Jaggery grated; To taste Salt; For Pressure Cooking:; 1 tbsp - Toor Dal; 2 Sukhi - Lal Mirch | Dried Red Chillies; 1/4 tsp - Haldi | Turmeric Powder; For Masala Powder:; 1/2 tsp - Kali Miri | Black Pepper; 1/4 tsp - Jeera | Cumin Seeds; 1 tsp - Dhania | Coriander Seeds; For Tempering:; 1/2 tsp - Homemade Ghee | Clarified Butter; 1/2 tsp - Rai | Mustard Seeds; 1 sprig - Kadhi Patta | Curry Leaves; For Garnishing:; 1 tbsp - Fresh Dhania | Coriander Leaves finely chopped

Ingredients Serving: 4

1 tbsp - Beetroot boiled peeled and grated
1/2 tsp - Haldi | Turmeric Powder
A Lemon sized - Imli | Tamarind's extract
A Pea size - Hing | Asafoetida Compounded
3 - Green Chilli slit in the middle
1/2 tsp - Vellam | Gur | Jaggery grated
To taste Salt
For Pressure Cooking:
1 tbsp - Toor Dal
2 Sukhi - Lal Mirch | Dried Red Chillies
1/4 tsp - Haldi | Turmeric Powder
For Masala Powder:
1/2 tsp - Kali Miri | Black Pepper
1/4 tsp - Jeera | Cumin Seeds
1 tsp - Dhania | Coriander Seeds
For Tempering:
1/2 tsp - Homemade Ghee | Clarified Butter
1/2 tsp - Rai | Mustard Seeds
1 sprig - Kadhi Patta | Curry Leaves
For Garnishing:
1 tbsp - Fresh Dhania | Coriander Leaves finely chopped

Instructions

Pressure cook Toor Dal, dried red chili and haldi for 4 to 5 whistles. Once pressure is released, remove the cooked Toor Dal and keep aside to cool.
Once cool, grind to a smooth paste, adding very little water. Keep aside.
Dry roast jeera, pepper and dhania. Crush them to a coarse powder and keep aside.
In a vessel, capacity of at least 1 liter, add 1 cup of water, grated Beetroot, slit green chili, hing, imli extract, haldi, grated jaggery and salt. Bring this to a boil on low flame for 3 minutes.
Add Masala Powder, Toor Dal paste and add water to adjust consistency of Rasam.
When Rasam starts to boil and becomes frothy, turn off the gas.
In a small pan, heat ghee and add rai, red chili and curry leaves. When rai splutters, pour this tempering on top of Rasam.
Garnish with the finely chopped Fresh Dhania.
Serve hot or chilled.

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