JEYASHRI SURESH
Unlike traditional rasam (spicy south Indian soup served typically as a drink), beetroot rasam is a sweet-sour mix.
The light-sweet tones of the beetroot blend beautifully with the sour taste of the tamarind. The spiciness comes from the black peppers and green chillies.
Preparation time: 10 minutes Cooking time: 25 minutes Serves: 4
Ingredients
1 cup cubed beetroot 1 tomato 1 gooseberry-sized seedless tamarind 1½ tsp rasam powder ½ tsp turmeric powder 2 tbsp toor dal 2 pinches asafoetida Curry and coriander leaves
To temper
½ tbsp oil or ghee 1 tsp mustard seeds 1 green chilli 1 tsp cumin seeds 1 tsp black whole pepper 3-4 cloves of garlic (optional)
Method:
1) Take 1 cup cubed beetroot, 1 tomato, piece of tamarind and few coriander stems in a vessel and add ½ cup water. 2) In a bowl, take 2 tbsp of toor dal. Add a pinch of tamarind and some water. 3) Pressure cook these two for 4-5 whistles. Once done, take it out and remove the tomato skin. 4) Mash the dal and add 1 cup of water. Keep this aside. 5) Cool and grind the beetroot mixture into a paste. Do not discard the water. 6) Add the paste to a pan and add 1 cup of the cooked water. 7) Add the rasam powder, turmeric powder and salt. Boil this for 7 minutes in low flame till the raw smell of the rasam mix is triggered. 8) Add the toor dal water. Mix well and cook till it froths. When it is about to boil, switch off the flame. 9) Add finely-chopped coriander leaves and curry leaves. 10) In a mortar, add pepper, cumin seeds, chopped green chilli and garlic cloves (optional). Make this into a coarse mixture. 11) In a pan, add ½ tbsp of oil and 1 tsp of mustard seeds. When it starts to splutter, add the pulsed garlic mixture. Saute for a minute and add to the rasam. 12) Beetroot rasam is ready. Enjoy with hot rice or have it as soup.
Jeyashri Suresh runs the vegetarian food website www.jeyashriskitchen.com
