Beetroot Garlic Lemon Rasam Recipe
Beetroot Garlic Lemon Rasam Recipe is a lip smacking rasam recipe that is super healthy as it has been made with Iron rich beets and tempered with garlic. Best served with rice or can also be served as a piping hot drink.
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
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30 M
4 Servings
Ingredients
- 1 Beetroot , washed, peeled and cut into small cubes
- 3 cups Water
- Salt , A pinch For the powder
- 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)
How to make 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.
