Beetroot rasam

Name: Beetroot rasam
Total time: 2400 s
Yield: 3servings
Cuisine: Indian
Ingredients: 1 chopped beetroot; As needed curry leaves; As needed black salt; 3 dry red chillies; As needed dhania/jeera( Coriander cumin); As needed black mustard seeds; As needed methi (fenugreek)seeds; 1 tablespoon chana dal; As needed mustard oil; pinch turmeric powder; 1 Lemon sized tamarind pulp; 1/2 pomegranate seeds

Polly Basu @cook_11880362

#goldenapron3
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Polly Basu @cook_11880362

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Ingredients

40 minutes

3servings

1chopped beetroot
For making of rasam powder
As neededcurry leaves
As neededblack salt
3dry red chillies
As neededdhania/jeera( Coriander cumin)
As neededblack mustard seeds
As neededmethi (fenugreek)seeds
1 tablespoonchana dal
As neededmustard oil
pinch turmeric powder
1Lemon sized tamarind pulp
1/2pomegranate seeds

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Steps

40 minutes

1

First dry roast all masala like jeera,dhania,black pepper, mustard seeds, curry leaves, chana dal,dry red chillies, methi seeds then grind and keep aside.
2

Now put chopped beetroot, pomegranate seeds, tamarind puree without seeds, and black salt add little water make a paste.
3

Now boil mustard oil in the heated pan, add little cumin seeds and hing and curry leaves for tempering,saute for a minute add rasam powder mix well and continue to cook now add beetroot puree mixture and cook until done
4

Yummy healthy tasty rasam is ready serve with hot butter mix rice.