Beetroot Rasam - eatwithindia

Beetroot Rasam

Beetroot rasam is one of the most rare dishes from Udupi. A healthy and fun take on the traditional Rasam.

Time: 25 min Servings: 4

Prep: 5 min Cook: 20 min Ready In: 25 min

Start by roasting all the ingredients for the masala in the oil other than the coconut. Roast until fragrant and keep aside.
Roast the coconut too slightly until brown. Keep aside to cool.
Meanwhile peel, dice and boil the beetroot.
Now in a blender, add the beetroot and all the masala and the coconut and grind into a thick paste. Keep aside
Add the tamarind paste, green chili and salt into a kadai along with the water. Bring to a boil
Add in all the masala and the jaggery, rasam powder and adjust for seasoning. Boil for 5 minutes and turn off the heat.
In a separate pan, add in the oil. Add mustard seeds until it splutters. Add in asafetida and curry leaves. Turn off the heat and add into the rasam. Serve hot.

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