Beet Rasam Recipe
A simple recipe to prepare Rasam using the Beet cooked water.
Ingredients
- 2 Cups Beets Cooked Water
- 2 Teaspoons Tamarind OR Sour Tomatoes (I Used 2 Tablespoons Of Crushed Tomatoes)
- As Needed Salt
- ½ Teaspoon Turmeric Powder
- ½ Tablespoon Ghee
- 1 Or As Per Your Taste Red Chillies
- ¼ Teaspoon Mustard Seeds
- 1 Teaspoon Cumin
- 2 Garlic Cloves
Instructions
- In a vessel combine the beet water, tomatoes, salt and turmeric powder and let it boil.
- Meanwhile do the tempering. In a small frying pan add ghee, once it heats, add mustard and cumin, once it crackles, add the chillies and garlic cloves and sauteed it until the raw smell is gone.
- While the mixture is boiling, add the daal water (if you have) and the tempering and let it boil once again for 3 minutes. Garnish it with cilantro and beet rasam is ready. The color was unbelievable, so was the taste too. This can either be had as soup by itself or mixed with hot rice.
