Beetroot Garlic Lemon Rasam Recipe
This Beetroot Garlic Lemon Rasam is an exceptionally rejuvenating and soothing dish that’s perfect for the chilly winter months. It’s not just comforting and warm, but it’s also packed with nutrition. By incorporating beetroots, this variation of the classic South Indian rasam takes the health benefits to the next level. Beetroots are known for their rich nutrient profile, which includes calcium, potassium, iron, folic acid, and antioxidants. This rasam makes for an ideal choice to nourish your body and warm you from the inside out, making it perfect for lunch or dinner.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients
Here’s what you’ll need to make this nourishing rasam:
| Ingredient | Quantity |
|---|---|
| Beetroot | 1, washed, peeled, and cut into small cubes |
| Water | 3 cups |
| Salt | A pinch |
| For the Powder | |
| Black Pepper Powder | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Dry Red Chilies | 4, broken into pieces |
| Garlic | 4 cloves, with peel |
| Coriander (Dhania) Leaves | 1 tablespoon, chopped |
| Curry Leaves | A few |
| For Tempering | |
| Oil | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Dry Red Chili | 1, broken into pieces |
| Asafoetida (Hing) | A pinch |
| Other Ingredients | |
| Salt | As required |
| Garlic | 2 cloves, crushed |
| Coriander (Dhania) Leaves | 1 tablespoon, finely chopped (for garnish) |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serving Size: Serves 3-4
Instructions
-
Cook the Beetroot:
To begin making the Beetroot Garlic Lemon Rasam, start by cooking the beetroot. In a pressure cooker, add the beetroot pieces along with 1/4 cup of water. Place the cooker on medium heat and cook for 2 whistles. Afterward, turn off the heat and allow the pressure to release naturally. -
Prepare the Spice Powder:
While the beetroot is cooking, combine the black pepper powder, cumin seeds, coriander seeds, dry red chilies, garlic cloves, coriander leaves, and curry leaves in a blender. Blend them into a coarse mixture. This fragrant spice mix will form the flavor base of your rasam. -
Cook the Rasam:
Transfer the blended mixture to a heavy-bottomed pot or saucepan. Add the cooked beetroot along with the water it was cooked in. Bring the mixture to a brisk boil over medium heat, which should take around 10 to 12 minutes. The rasam will froth up on the sides once it’s boiling. Turn off the heat once this is achieved. -
Prepare the Tempering (Tadka):
In a separate tadka pan, heat oil and add mustard seeds, cumin seeds, a pinch of asafoetida (hing), dried red chili, crushed garlic, and a few curry leaves. Let the seeds splutter and the garlic turn fragrant. This tempering will enhance the flavor of the rasam. -
Finish and Garnish:
Once the tempering is ready, pour it over the rasam mixture. Stir well, then garnish with finely chopped coriander leaves. Squeeze lemon juice into the rasam for an added tangy kick. -
Serve:
Serve this Beetroot Garlic Lemon Rasam with hot steamed rice and a side of Pudalangai Poriyal (Snake Gourd Stir-fry) for a comforting home-cooked meal that’s both nourishing and satisfying.
Tips for a Perfect Rasam
- Adjust the Spice Level: You can adjust the number of dry red chilies to control the spice level according to your taste.
- Beetroot Texture: Ensure the beetroot is cooked properly before adding it to the rasam for the best texture and flavor.
- Lemon Juice: Adding fresh lemon juice towards the end of cooking enhances the freshness and acidity of the rasam.
Enjoy this vibrant and healthy variation of the classic rasam, perfect for adding a burst of flavor and nutrition to your meal!
