Beetroot_tomato_rasam/saaru

Name: Beetroot_tomato_rasam/saaru
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 big size Beetroots (washed, peeled and chopped/diced); 2-3 byedgi chillies; 3-4 black pepper corns; 2 tbspn coriander seeds; 1/2 cumin seeds; Pinch asafoetida; 1 marble size tamarind; 2 tsp Jaggery; 2-3 tbspn fresh grated coconut; 2 sprigs curry leaves; 2 tsp virgin coconut oil; 1 medium size tomato; 1 tsp mustard seeds; to taste Pink salt; Water as required; 3-4 fenugreek seeds

Madhavi Rao @cook_20584335

#fitwithcookpad

Madhavi Rao @cook_20584335

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Ingredients

4 servings

2big size Beetroots (washed, peeled and chopped/diced)
2-3byedgi chillies
3-4black pepper corns
2 tbspncoriander seeds
1/2cumin seeds
Pinchasafoetida
1marble size tamarind
2 tspJaggery
2-3 tbspnfresh grated coconut
2 sprigscurry leaves
2 tspvirgin coconut oil
1medium size tomato
1 tspmustard seeds
to tastePink salt
Water as required
3-4fenugreek seeds

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Steps

1

Wash,peel and chop beetroot in cubes,add to pressure cooker by pouring one glass of water to it and take 1 whistle and keep aside to cool
2

Take a pan/kadhai,add 1tsp oil, mustard 1/4t sp cumin, coriander, black pepper corns,red byedgi chillies,1/2 tsp mustard,fenugreek, tomato and saute on low flame for a minute and keep aside to cool
3

After cooled add d sauted mixture to a blender and add 2-3 tbspn of grated coconut and add d boiled cubes of beetroots without water.
4

Blend to a smooth paste...if require then add little water.
5

Now,Take a kadhai,add d previous boiled beetroot water and keep for boiling,add tamarind, jaggery and some amount of water..adjust d consistency as u prefer.
6

Add d ground paste and mix well. Salt to taste. Cook on medium flame for 5-7minutes.
7

Now take a tadka pan,add 1tsp oil, mustard,cumin, asafoetida and curry leaves off d flame. Add d tempering onto d saar and mix.
8

Serve this beetroot saar/rasam wdh hot steaming rice,pickle and papad.