Recipe for Instant Beetroot Rasam that tastes great. No Rasam powder is required. Narrated in Kannada with English subtitles.

Kokum Rasam Link: [ Ссылка ]
Udupi Rasam without Rasam powder Link: [ Ссылка ]
Appe Saaru | Mavinakayi Saaru Link: [ Ссылка ]
Udupi Style Lemon Rasam Recipe Link: [ Ссылка ]
Udupi Rasam using Rasam Powder Link: [ Ссылка ]
Simple Udupi Style Tomato Rasam Link: [ Ссылка ]

Ingredients:

Beetroot - 1 Cup chopped or 1 small-sized
Tamarind - 1 Small Lemon sized
Salt - As per taste
Jaggery - 1 tsp
Turmeric Powder - 1/4 tsp
Green Chilli - 1
Coriander Leaves - 2 Tbsp

To roast Ingredients:

Coconut Oil - 1 tsp
Coriander Seeds - 1 Tbsp
Fenugreek Seeds - 1/4 tsp
Cumin Seeds - 1 tsp
Red Chillies - 4-5
Curry Leaves - 5-6
Grated Coconut - 1/2 Cup

Seasoning Ingredients:

Ghee/Clarified Butter - 1 Tbsp
Mustard Seeds - 1 tsp
Finely Chopped Garlic - 2 tsp
Curry Leaves - 5-6
Hing/Asafoetida - 4-5 pinches

Method:

1. Soak 1 small lemon-sized Tamarind in 1/2 Cup of water about 1/2 hour prior to preparing the Rasam.

2. Squeeze out the Tamarind, filter it, take out only the Tamarind water, and keep it aside.

3. Take 1 Cup of chopped Beetroot or 1 small-sized Beetroot and cook the same in the Microwave for 5 min or pressure cook for 1 Whistle. Or one can cook in a vessel for 5-6 minutes on a stovetop.

4. In this Rasam, we are not using Rasam Powder so we need to roast a few Masala ingredients.

5. Add 1 tsp Coconut Oil to a pan.

6. Once Oil turns hot, add 1 Tbsp of Coriander Seeds.

7. After roasting for a minute, add 1/4 tsp Fenugreek Seeds. After mixing the Fenugreek and Coriander Seeds, Add 1 tsp Cumin Seeds. Roast all these ingredients for a minute.

8. Add 4-5 broken Red Chillies. After roasting the Red Chillies for 2 minutes, add 5-6 Curry Leaves. Roast for 1-2 minutes.

9. Add 1/2 Cup of grated Coconut. Mix well and roast for 2 minutes. Transfer these roasted ingredients to another bowl and let it cool completely.

10. Once it is completely cooled, add it to a mixer jar. Add a little water and grind to a smooth paste. Transfer the paste to a bowl.

11. To the same mixer jar, add the cooked Beetroot to prepare a smooth paste.

12. Add Tamarind water to a vessel in which you are going to prepare Rasam.

13. Add 1 Cup of Water. Mix everything once with the help of a ladle. Allow to boil.

14. Once it starts to boil, add Salt as per taste, and add 1 tsp Jaggery. Add 1/4 tsp of Turmeric Powder and mix well.

15. Once you see the first boil, add the prepared paste. Add washed mixer jar water to the vessel.

16. Mix everything once with the help of the ladle. Add one slit of Green Chilli and mix well. Now add prepared Beetroot paste and mix well. Add the washed mixer jar of water to the vessel.

17. Mix the Beetroot Rasam well with the help of the ladle. Add water to adjust the consistency of the Rasam. I added almost 2 Cups of water to it. Mix well once and allow it to boil. Mix well in the intervals.

18. Add 2 Tbsp of Coriander Leaves and mix well. Allow the Beetroot Rasam to boil for 2-3 minutes and switch off the flame.

19. Now we need to do the Seasoning with Oil or Ghee.

20. Add 1 Tbsp Ghee/Clarified Butter to the small frying pan. Once the Ghee is hot, add 1 tsp Mustard Seeds. Once the Mustard Seeds splutter, add 2 tsp finely chopped Garlic. After roasting Garlic for a few seconds, add 5-6 Curry Leaves and mix well. Add 4-5 pinches of Hing/Asafoetida and mix well.

21. Once the Garlic is roasted golden in colour, add this seasoning immediately to the prepared Beetroot Rasam and mix well.

Serve this Beetroot Rasam with hot Rice. Quality cooking wares that I love and recommend. Many of these I use every day in my kitchen and in the videos as well. Thank you.

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