Beetroot Rasam, South Indian Beetroot Rasam Recipe

South Indian Beetroot Rasam Recipe. Easy Tamilnadu style recipe. Excellent home remedy for cold. With step by step pictures.

This is a very typical Tamilnadu rasam. Everyday in the south Indian household, when we steam vegetables in the cooker for poriyal (stir-fry), a little bit of cooking liquid – broth will be left behind. The broth will not be wasted but added to that days curry. But beetroot liquid cant be added as beetroot liquid is very strong on its own. Not to mention the strong color. So we make a rasam out of it. My friend Abirambika became such a fan of this recipe that I remember her every time I make it.

Steam the beetroot in a cooker with little water and drain the broth. Set aside. Use the steamed beetroot to make poriyal. Here are the recipes you can make with the steamed Beetroot. Beetroot Poriyal with Almond Powder South Indian Beetroot Poriyal

Get the following powders ready.

Soak half a lime size tamarind in a cup of water for 20 minutes. Squeeze and extract all the juices. Set aside. Heat oil in a pan. When the oil is hot, add in the mustard seeds and cumin seeds. Let it splutter. Add in the crushed garlic and the red chillies and fry for 30 seconds. Add in the chopped onions and fry till the onions are soft. Add in the Rasam masala powders, salt and the tamarind extract. Let it boil for 3 minutes.

When the tamarind extract has cooked, add in the beetroot cooking liquid. Add in the curry leaves, coriander leaves and the green chillies. Let it briefly simmer for a minute. Do not cook for long after adding the beetroot liquid.

Switch off the flame and serve hot with rice.

For Beetroot Broth

• 500 grams Beetroot
• 1 cup water

For the Rasam Powder Masala

• 1 teaspoon Dry ginger powder (sukku)
• 1 teaspoon cumin powder
• 1 teaspoon freshly ground black pepper powder
• 1/2 teaspoon turmeric

For the tamarind extract

• half a lime size tamarind
• 1 cup water

Other Ingredients

• 2 teaspoon vegetable oil
• 1/4 teaspoon black mustard seeds
• 1/4 teaspoon cumin seeds
• 3 cloves Garlic, crushed
• 2 dried red chillies, preferably gundu variety
• 1/2 of a red onion
• 1 teaspoon salt
• 3 green chillies
• 2 sprigs curry leaves
• 3 sprigs coriander leaves, chopped

1. Steam the beetroot in a cooker and drain the broth. Set aside. Use the steamed beetroot to make poriyal.
2. Soak half a lime size tamarind in a cup of water for 20 minutes. Squeeze and extract all the juices. Set aside.
3. Heat oil in a pan. When the oil is hot, add in the mustard seeds and cumin seeds. Let it splutter. Add in the crushed garlic and the red chillies and fry for 30 seconds. Add in the chopped onions and fry till the onions are soft. Add in the Rasam masala powders and the tamarind extract. Let it boil for 3 minutes.
4. When the tamarind extract has cooked, add in the beetroot cooking liquid. Add in the curry leaves, coriander leaves and the green chillies. Let it briefly simmer for a minute. Do not cook for long after adding the beetroot liquid.
5. Switch off the flame and serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Rasam
• Cuisine: South Indian

For Beetroot Broth

• 500 grams Beetroot
• 1 cup water

For the Rasam Powder Masala

• 1 teaspoon Dry ginger powder (sukku)
• 1 teaspoon cumin powder
• 1 teaspoon freshly ground black pepper powder
• 1/2 teaspoon turmeric

For the tamarind extract

• half a lime size tamarind
• 1 cup water

Other Ingredients

• 2 teaspoon vegetable oil
• 1/4 teaspoon black mustard seeds
• 1/4 teaspoon cumin seeds
• 3 cloves Garlic, crushed
• 2 dried red chillies, preferably gundu variety
• 1/2 of a red onion
• 1 teaspoon salt
• 3 green chillies
• 2 sprigs curry leaves
• 3 sprigs coriander leaves, chopped

1. Steam the beetroot in a cooker and drain the broth. Set aside. Use the steamed beetroot to make poriyal.
2. Soak half a lime size tamarind in a cup of water for 20 minutes. Squeeze and extract all the juices. Set aside.
3. Heat oil in a pan. When the oil is hot, add in the mustard seeds and cumin seeds. Let it splutter. Add in the crushed garlic and the red chillies and fry for 30 seconds. Add in the chopped onions and fry till the onions are soft. Add in the Rasam masala powders and the tamarind extract. Let it boil for 3 minutes.
4. When the tamarind extract has cooked, add in the beetroot cooking liquid. Add in the curry leaves, coriander leaves and the green chillies. Let it briefly simmer for a minute. Do not cook for long after adding the beetroot liquid.
5. Switch off the flame and serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Rasam
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/beetroot-rasam/

Recipe for Middle Eastern Style Shakshuka Recipe. Breakfast Shakshuka. With step by step pictures.

I love eggs for breakfast. This is a middle eastern breakfast dish with eggs poached in a tangy tomato sauce. Everyone loves Shakshuka at home. What I love about this dish is that it can be put together in minutes and all it needs is some toasted bread to dunk in to. Here is the recipe. This recipe has been loosely inspired from Jerusalem born British Chef Yotam Ottolenghi .

Heat extra virgin olive oil in a pan and add in the finely chopped garlic. Fry for 30 seconds in medium flame. Add in the finely chopped onions and the finely chopped green bell pepper. Fry for a couple of minutes until the onions are soft.

Add in the juiced tomatoes. I had a can of Italian crushed tomatoes that I used today for this recipe. Refer to my pasta sauce recipe for making peeled, de-seeded and juiced tomatoes at home. Add in the ground cumin powder, red chilli powder (or paprika) and the salt.

Let the sauce simmer for 5 minutes. Crack the eggs into the tomato mixture. Make a small dent in the sauce for each egg. Cover and simmer for approximately 12-15 minutes or until the eggs are no longer translucent. If you want the eggs runny, you can cook a little less. We like our eggs fully cooked at home. So cook the eggs as you like it. Finally, garnish with finely chopped parsley and remove from heat.

Serve with slices of toasted bread.

• 3 Eggs
• 2 Tablespoon Extra Virgin Olive Oil
• 3 Cloves Garlic, chopped fine
• 1 Red Onion, chopped fine
• 1 Green Bell Pepper, chopped fine
• 1 Cup ( 250 ml) Crushed Tomatoes
• 1 Teaspoon Ground Cumin Powder
• 1 Teaspoon Red Chilli Powder (or paprika)
• 1 Teaspoon Salt
• 1 Teaspoon Parsley, finely chopped

1. Heat extra virgin olive oil in a pan and add in the finely chopped garlic. Fry for 30 seconds in medium flame. Add in the finely chopped onions and the finely chopped green bell pepper. Fry for a couple of minutes until the onions are soft.
2. Add in the juiced tomatoes. Add in the ground cumin powder, red chilli powder (or paprika) and the salt.
3. Let the sauce simmer for 5 minutes. Crack the eggs into the tomato mixture. Make a small dent in the sauce for each egg. Cover and simmer for approximately 12-15 minutes or until the eggs are no longer translucent. If you want the eggs runny, you can cook a little less. We like our eggs fully cooked at home. So cook the eggs as you like it. Finally, garnish with finely chopped parsley and remove from heat.
4. Serve with slices of toasted bread.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: Middle Eastern