Beet root Rasam

Name: Beet root Rasam
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 medium size beet root; 1 tbsp sesame seed oil; 1 tablespoon Mustard seeds; 1 tablespoon cumin/fennel seeds; 3 Finely chopped green chillies; 1 tablespoon Crushed ginger; 1/4 cup curry leaves; Small solid asafetida; 1/2 tsp turmeric powder; 1 cup Tomato slices; 1 tablespoonGrated garlic; 2 tbsp Rasa powder; 1/4 c chopped cilantro /Coriander with stem and leaves; 1/4 c Lemon juice; Required Salt; Rasam powder stock; 5 tbsp Coconut oil; 2 1/2 cups coriander seed; 3/4 cup Fennel; 1/4 cup Fenugreek; 1 tsp long pepper; 1 tsp asafoetida; 15 Spicy red chilies; 10 curry leaves; 1 tsp long pepper

Lakshmi Sridharan Ph D @cook_19872338

USA

#ga24 #beet root Beet root juice purifies blood
Beet root has many benefits-anti-inflammatory, blood sugar control, antood for heart. All the ingredients in this recipe have incredible health benefits. Tomato, lemon, curry leaves are from my garden. Beet root, tomato, ginger, garlic, lime juice together make a aromatic healthy rasam.
Rasam is with good Taste, healthy nutrients, aroma, and beautiful color. I drink rasam by itself in addition to mixing with rice...

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

3o -40 min

6 servings

1medium size beet root
1 tbspsesame seed oil
1 tablespoonMustard seeds
1 tablespooncumin/fennel seeds
3Finely chopped green chillies
1 tablespoonCrushed ginger
1/4 cupcurry leaves
Small solid asafetida
1/2 tspturmeric powder
1 cupTomato slices
1tablespoonGrated garlic
2 tbspRasa powder
1/4 cchopped cilantro /Coriander with stem and leaves
1/4 cLemon juice
Required Salt
Rasam powder stock
5 tbspCoconut oil
2 1/2 cupscoriander seed
3/4 cupFennel
1/4 cupFenugreek
1 tsplong pepper
1 tspasafoetida
15Spicy red chilies
10curry leaves
1 tsplong pepper

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Steps

3o -40 min

1

Prepare a checklist. Keep essential items close by
2

Prepare a checklist. Keep essential items close by
3

Rasa powder: Heat a 1 tbsp oil in a pan over medium heat and roast coriander seeds first. When golden, drain oil using a sieve over a bowl. Place the fried coriander on a paper towel. Fry the fennel seeds in the same oil in the same pan over low flame. After roasting the cumin, strain the oil as before. Place the roasted cumin seeds on a paper towel. Fry the fenugreek seeds in the same oil in the same pan over low flame. Drain the oil as before and place the fried ingredient on a paper towel.
4

Fry the chillies in the same oil in the same pan over low heat; Do not char the chilies.. Now dry roast the curry leaves in the same pan without adding oil until aromatic.. Add hing. The whole house will be filled with q wonderful aroma. Place the roasted ingredients on a plate to cool. Add long pepper. Make a coarse powder of the ingredients in a blender. Store in an air tight container. You can make Sambar and rasam taking required quantity from the stock powder when required
5

Soak asafetida in ¼ cup of hot water
cook the beet root in with water in a bowl using a pressure cooker. Beet root juice comes out. Use this to make rasam, cut the cooked beet into small pieces use this also in making rasam
6

Heat oil in a heavy pan over medium heat and add mustard seeds, cumin seeds. Ginger, chili, and garlic. Add curry leaves and sauté. Add tomatoes and saute. Add turmeric powder. Add 3 cups water, 4 cups beet root juice, ¼ cup beet root pieces and bring to a boil. stir in asafetida
7

Boil 1c water in a saucepan for 5 minutes on high flame; Mix 2 tablespoons of rasa powder in 1 cup of hot water and mix well with the rasa powder. Add this to the rasam in the saucepan. Let the rasam well for 4-5 minutes over medium high heat.. Turn off the stove. Add cilantro. The whole house will be filled with the aroma from the rasam. Rasam is ready to taste. I tasted it. iT tasted divine. Serve hot. You may drink it as it is or mox with rice and ghee to enjoy.

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Lakshmi Sridharan Ph D @cook_19872338

on July 16, 2024 19:47

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography