Beets Rasam
Beets Rasam is a delightful variation of traditional South Indian Rasam, combining the earthy sweetness of beets with the tangy and spicy flavors of tamarind. This tamarind-based soup is not only delicious but also packed with health benefits, thanks to the vibrant beets and aromatic spices. It’s perfect as a comforting side dish or a light, nutritious soup to enjoy on its own.
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Ingredients
For the Spice Mix
- 1 tsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1/2 tsp Black Peppercorns
- 1 tsp Tuvar dal (pigeon pea lentils)
For the Rasam Base
- 1 Beetroot medium-sized, steamed and chooped
- 1 Garlic Cloves (optional)
- 1 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in water)
- 1 tsp Rasam Powder
- 3 cups Water
- Salt to taste
For Tempering
- 1/2 tsp Cumin Seeds
- 1 Curry Leaves sprig
- Hing (asafoetida) a pinch
- 1 tsp Ghee (clarified butter)
Garnish
- 2 tbsp Fresh Coriander (or cilantro leaves) chopped
Instructions
Prepare the Spice Mix
- In a dry pan, roast coriander seeds, cumin seeds, black peppercorns, and tuvar dal over low heat until fragrant.
- Allow the mixture to cool slightly, then grind it into a coarse powder.
Blend the Beets
- Combine the steamed beets with the roasted spice mix and garlic (if using). Blend into a smooth paste.
Cook the Rasam
- In a pot, add the beet paste, tamarind water (or diluted tamarind paste), Rasam powder, salt, and water.
- Bring the mixture to a boil, then reduce the heat and simmer until the raw smell of tamarind disappears (about 10 minutes).
Prepare the Tempering
- Heat ghee in a small pan. Add cumin seeds, curry leaves, and a pinch of hing. Sauté for a few seconds until aromatic.
- Pour the tempering over the Rasam and mix well.
Garnish and Serve
- Garnish with chopped fresh coriander or cilantro leaves.
- Serve hot as a soup or over steamed rice for a wholesome meal.