Beetroot carrot rasam is a delightful South Indian soup-like dish that combines the earthy sweetness of beetroot with the tanginess of tamarind and a medley of aromatic spices. This vibrant and comforting rasam captivates the senses, thanks to its deep pink hue. To create this enticing dish, start by boiling and peeling fresh beetroot. Next, finely grate or puree the beetroot, setting the stage for a symphony of flavors.
Beetroot carrot rasam offers a delightful fusion of sweet, spicy, tangy, and aromatic flavors that make it a standout in South Indian cuisine. Moreover, its vibrant color and unique taste make it a favorite among both traditionalists and culinary explorers. This dish not only delights the senses but also offers a nutritious addition to any meal, showcasing the versatility of humble beetroot in the world of Indian cooking.
Ingredients
- 1 beetroot small
- 1/2 carrot
- 2 tbsp toordal
- 3-4 garlic pods
- 1/2ginger
- 1-2 green chillies
- 1tspn- tamarind-small
- 1tsp-rassam powder (optional)
- 1 pinch turmeric
- Salt
- Corriander leaves-chopped
TO TEMPER
- 1 tsp-ghee
- 1/2 tsp mustard
- 1/2 sp mustard
- 1/2 tsp cumin seeds
- 1 spring curry leaves
- 1 tsp asafoetida/hing
Instruction to prepare beetroot carrot rasam
Preparing the Rasam Base:
Combine the toor dal, chopped beetroot, chopped carrot, minced garlic, slit green chili, tamarind pulp, salt, and turmeric powder in a pressure cooker.
Add enough water to cover the ingredients
Meanwhile, pressure cook the mixture until the vegetables and dal soften (approximately 3-4 whistles).
Preparing the Rasam:
After the pressure cooker cools down, open it and mash the softened vegetables and dal together.
Add the rasam masala paste to the mashed mixture and stir it well.
Tempering the Rasam
Heat oil in a separate pan.
Add cumin seeds, mustard seeds, dried red chilies, curry leaves, and asafoetida. Allow them to crackle and sizzle.
Pour the tempering over the rasam mixture and stir it.
Garnish the rasam with chopped coriander leaves.
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