ese0t7 rithyastchen BEETROOT RASAM Servings Prep Time Cook Time 3 reome 10 mw 10 mw Ingredients = 1 number beetroot = ALemo Sized Ball tamarind = Lisp Jaggery = 1 number Green Chilly = 12 tsp Turmeric Powder = To Taste salt = Lisp coriander leaves TO ROAST AND GRIND = 3 number red chillies = tsp Coriander Seeds = 12 tsp black pepper = 12 tsp cumin = 4p Coconut(grated) = 1 sprig curry leaves ‘TO TEMPER = 12 tsp oll = 12 tsp mustard = 1 sprig curry leaves = 12 tsp asafoetida Instructions 1. Cook beetroot in a pressure cooker as a whole or cut in to pieces. Remove skin. 3. Add th eingredients given in the to roast and grind table in a pan except coconut. 4, Now add grated coconut. 5. Ina blender add roasted mixture and boiled and cubed beetroot pieces. 6. Grind it to a fine paste. 7. Ina vessel add tamarind water and turmeric powder, hniputwwu.ityas-kitchen cenvrecipabesirootrasamiprnt 1ese0t7 rithyastchen 8, Add the beetroot puree now. 9. Boil and add jaggery powder and curry leaves. 10. Add the ingredients given in the to temper table in a pan 11. Pour the temperings to the rasam. 12. Beet root rasam is ready to be served with piping rice. Recipe Notes Don't discard the water while cooking the beetroot. Temper in ghee for more flavour. Add chopped mint leaves for garnish for more flavour. Share this: * Click to share on WhatsApp (Opens in new window) © Click to share on LinkedIn (Opens in new window) Related hniputwwu.ityas-kitchen cenvrecipabesirootrasamiprnt 22