Beetroot rasam / Spicy beet soup with coconut

CIA conference 2015-8

 

Hello All

It is time for another yummy and mouthwatering recipe from crackleandtemper . I would like to present you all a spicy beet root rasam, which is a twist on the regular rasam . In my home my mom literally makes rasam out of any vegetable, I remember eating her carrot rasam while I was growing up . So couple of days back I thought why shouldn’t I make rasam out of beet root, then I did some research read few articles and websites and I realised that it is possible . It seems at some parts of karnataka and andhra this is a very famous rasam . I never knew about it till couple of weeks back my research helped me learn about it.

Beet root is a root vegetable which contains a lot of vitamins and minerals . The distinct red colour is one of it’s peculiarity and that’s what the beauty of this rasam “The colour”. I have made it with little bit of grated coconut spiked with tamarind and finished off with a garlic and mustard tempering . This rasam can be enjoyed either with rice or as a soup itself .

Lets get into the recipe

CIA conference 2015-9 

 

 

Beetroot Rasam / Spicy beet soup with coconut
Serves 4
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
44 calories
3 g
0 g
4 g
1 g
3 g
36 g
17 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
36g
Servings
4
Amount Per Serving
Calories 44
Calories from Fat 30
% Daily Value *
Total Fat 4g
5%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 17mg
1%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
3%
Sugars 2g
Protein 1g
Vitamin A
3%
Vitamin C
47%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Beets - 2 small cut into quarters
  2. Tamarind- 1 grape size
  3. Grated Coconut- 3 tbsp
  4. Whole Red Chilly- 2 no
  5. Curry Leaves- 1 sprig
  6. Coriander Seeds- 1/2 tsp
  7. Fenugreek Seeds-1/4tsp
  8. Green Chillies- 2 no
  9. Jaggery- 1 small piece (optional)
  10. Garlic- 2 cloves
  11. Coconut Oil - 1 tbsp
  12. Salt- as needed
  13. Cilantro- chopped for garnish
Instructions
  1. 1.Slightly steam or microwave beets with little water till it is soft . While the beets are getting cooked soak tamarind in hot water , extract the tamarind juice and keep it aside
  2. 2. In pan saute coconut , whole red chillies, curry leaves , coriander seeds and fenugreek seeds . Saute it only for 2 or 3 minutes , keep it aside and cool it
  3. 3. Grind this coconut mixture with the cooked beets
  4. 4. Place the tamarind water in a pan and bring that to a boil
  5. 5. To this add the ground beet and coconut mixture, slit green chillies , salt and jaggery . Bring this mixture to a boil
  6. 6.In a separate pan make a tempering of mustard seeds and garlic . Pour that over this prepared rasam .
  7. 7. Garnish with cilantro and serve hot with rice
beta
calories
44
fat
4g
protein
1g
carbs
3g
more
Crackleandtemper http://crackleandtemper.ca/
CIA conference 2015-10

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