Beetroot Garlic Lemon Rasam Recipe
Beetroot Garlic Lemon Rasam is a flavorful and tangy South Indian soup made with a combination of beetroots, garlic, and a variety of spices. It’s not only aromatic but also packed with nutrients and is perfect for a comforting lunch. This easy-to-make rasam pairs wonderfully with rice and side dishes like Chou Chou Thoran or Kirei Sambar.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beetroot (washed and chopped) | 1 large beetroot |
| Water | 3 cups |
| Salt | A pinch |
| Black pepper powder | 1 teaspoon |
| Cumin seeds | 1 teaspoon |
| Coriander seeds | 1 tablespoon |
| Dry red chillies | 4 whole |
| Garlic cloves (with peel) | 4 cloves |
| Green coriander (chopped) | 1 tablespoon |
| Curry leaves | A few leaves |
| Oil | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Cumin seeds (for tempering) | 1 teaspoon |
| Dry red chilli (for tempering) | 1 whole |
| Curry leaves (for tempering) | 4 leaves |
| Asafoetida (hing) | A pinch |
| Lemon juice | 1 tablespoon |
| Green coriander (finely chopped) | 1 tablespoon (for garnish) |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Instructions:
-
Prepare the Beetroot:
Begin by washing and chopping the beetroot into small pieces. Place it in a pressure cooker with the required amount of water. Close the lid of the cooker and cook the beetroot for about 2 whistles. After that, turn off the heat and let the pressure release naturally. -
-
Blend the Spices:
While the beetroot is cooking, blend the following spices together: black pepper powder, cumin seeds, coriander seeds, dry red chillies, and garlic cloves (with peel). Grind them into a coarse powder. -
Cook the Rasam Base:
Once the beetroot is cooked and cooled, add the beetroot along with its cooking water into a pan. Add the freshly ground spice powder to the mixture. Let it cook on medium heat for 10-12 minutes, allowing the flavors to blend and the rasam to come to a gentle boil. -
Prepare the Tempering (Tadka):
In a separate small pan, heat the oil over medium heat. Add the mustard seeds and cumin seeds to the hot oil. Once they start spluttering, add the dry red chilli, curry leaves, and a pinch of asafoetida. Let it cook for about 15 seconds to release the fragrance of the spices. -
Final Touches:
Pour this tempering into the boiling rasam. Add fresh lemon juice to the rasam, stirring well. Finally, garnish with finely chopped green coriander. -
Serve:
Serve this aromatic Beetroot Garlic Lemon Rasam hot with rice, Chou Chou Thoran, and Kirei Sambar for a wholesome, satisfying meal.
Serving Suggestions:
- Rice: This rasam is best enjoyed with steamed rice. The tangy and spiced flavor complements plain rice perfectly.
- Sides: Pair it with a vegetable side dish like Chou Chou Thoran or Kirei Sambar for a complete meal.
- Garnish: Sprinkle some freshly chopped coriander leaves on top before serving for a burst of freshness.
Nutritional Information (per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 85 kcal |
| Protein | 2 g |
| Carbohydrates | 19 g |
| Fat | 2 g |
| Fiber | 4 g |
| Sodium | 150 mg |
| Vitamin C | 20% of the daily value |
| Iron | 10% of the daily value |
This simple yet flavorful Beetroot Garlic Lemon Rasam is not only a delicious dish but also a healthy addition to your diet. It’s rich in antioxidants from the beetroots, and the spices offer digestive benefits while boosting immunity. Try this unique South Indian soup for a comforting and hearty meal today!
