Beetroot Tomato Rasam Recipe

Recipe for beetroot tomato rasam. Rasam made with the juice of beets and tomatoes along with garlic and spices. Recipe with step by step pictures.

This recipe is from Vinodh’s aunt Mahesh amma. This beetroot tomato rasam is so comforting that it has become one of our favorites at home. There is a little prep involved but it is so worth it. The sourness from country tomatoes and tamarind along with the sweet beetroot and spices makes it so delicious and is perfect for this cold weather. This can also be served as a soup. This recipe is a straight winner. I like to strain the rasam and serve it as a soup. This recipe has become one of our house favorites!!! A must try if I say so myself.

Here is how to do Beetroot Tomato Rasam. Roughly chop the tomatoes and beetroot. Set aside.

Add the roughly chopped beetroot and the tomatoes to a mixie / food processor. Add in a cup of water and grind it to a very fine paste. Grind for about a minute so its really fine.

Using a wide meshed strainer, strain the beet tomato puree. (Do not use a fine mesh strainer). Set aside.

Heat ghee in a pan. Add in the fenugreek seeds (vendhayam), garlic, curry leaves, broken dry red chillies and slit green chillies. Let the chillies start to blister.

Add in the tamarind pulp and the salt. Note: For tamarind pulp – Soak 1/4 inch piece of tamarind in half a cup of water for 15 minutes. Squeeze the tamarind and discard the seeds and the pith.

Add in the rasam powder and turmeric powder. You can use homemade rasam powder . Even store bought rasam powder works just fine.

Add in the asafoetida (perungayam). Let the mixture boil for 3-4 minutes on a low flame.

Add in the beetroot-tomato juice.

Add in the coriander leaves and let the mixture simmer for couple of minutes. Do not boil for long.

Beetroot tomato rasam is ready. Serve with rice. If you want to serve as a soup, strain and serve hot.

• 1 beetroot, washed and peeled
• 4 tomatoes, preferably country tomatoes
• 1 tablespoon ghee
• ¼ teaspoon fenugreek seeds
• 4 cloves garlic
• 2 sprigs curry leaves
• 2 dry red chillies
• 3 green chillies
• ¼ inch piece tamarind
• ¾ teaspoon salt
• 1 teaspoon rasam powder
• ½ teaspoon turmeric powder
• a pinch of asafoetida
• 2 sprigs coriander leaves

1. Roughly chop the tomatoes and beetroot.
2. Add the roughly chopped beetroot and the tomatoes to a mixie / food processor. Add in a cup of water and grind it to a very fine paste. Grind for about a minute so its really fine.
3. Using a wide meshed strainer, strain the beet tomato puree. (Do not use a fine mesh strainer). Set aside.
4. Heat ghee in a pan. Add in the fenugreek seeds (vendhayam), garlic, curry leaves, broken dry red chillies and slit green chillies. Let the chillies start to blister.
5. Add in the tamarind pulp and the salt. Note: For tamarind pulp – Soak ¼ inch piece of tamarind in half a cup of water for 15 minutes. Squeeze the tamarind and discard the seeds and the pith
6. Add in the rasam powder and turmeric powder. You can use homemade rasam powder. Even store bought rasam powder works just fine.
7. Add in the asafoetida (perungayam). Let the mixture boil for 3-4 minutes on a low flame.
8. Add in the beetroot-tomato juice.
9. Add in the coriander leaves and let the mixture simmer for couple of minutes. Do not boil for long.
10. Beetroot tomato rasam is ready. Serve with rice. If you want to serve as a soup, strain and serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Soup
• Cuisine: Tamilnadu

• 1 beetroot, washed and peeled
• 4 tomatoes, preferably country tomatoes
• 1 tablespoon ghee
• ¼ teaspoon fenugreek seeds
• 4 cloves garlic
• 2 sprigs curry leaves
• 2 dry red chillies
• 3 green chillies
• ¼ inch piece tamarind
• ¾ teaspoon salt
• 1 teaspoon rasam powder
• ½ teaspoon turmeric powder
• a pinch of asafoetida
• 2 sprigs coriander leaves

1. Roughly chop the tomatoes and beetroot.
2. Add the roughly chopped beetroot and the tomatoes to a mixie / food processor. Add in a cup of water and grind it to a very fine paste. Grind for about a minute so its really fine.
3. Using a wide meshed strainer, strain the beet tomato puree. (Do not use a fine mesh strainer). Set aside.
4. Heat ghee in a pan. Add in the fenugreek seeds (vendhayam), garlic, curry leaves, broken dry red chillies and slit green chillies. Let the chillies start to blister.
5. Add in the tamarind pulp and the salt. Note: For tamarind pulp – Soak ¼ inch piece of tamarind in half a cup of water for 15 minutes. Squeeze the tamarind and discard the seeds and the pith
6. Add in the rasam powder and turmeric powder. You can use homemade rasam powder. Even store bought rasam powder works just fine.
7. Add in the asafoetida (perungayam). Let the mixture boil for 3-4 minutes on a low flame.
8. Add in the beetroot-tomato juice.
9. Add in the coriander leaves and let the mixture simmer for couple of minutes. Do not boil for long.
10. Beetroot tomato rasam is ready. Serve with rice. If you want to serve as a soup, strain and serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Soup
• Cuisine: Tamilnadu

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

Recipe for thin crust pizza dough recipe. This is a part whole wheat dough. Recipe with step by step pictures.

When I first came across this recipe in ATK , I immediately tried it and has been a regular at our home. Its a very simple recipe and comes good every single time. I have adapted the recipe over the years to suit my Indian kitchen. The secret of the dough is that it needs to rest in the refrigerator for at-least a day for the flavours to develop. The dough stays good in the refrigerator for upto 3 days. Here is how to do it.

Add in the sugar and the yeast. Use measuring spoons to measure the ingredients.

Let the yeast sugar mixture dissolve. Weigh the flour – both maida (all purpose flour) and atta (whole wheat flour) and add it to the bowl.

Mix well. No need to knead now. Just mix the flour and water to form a cohesive dough. Set aside to rest for 20 minutes.

After 20 minutes of rest, add the salt to the dough. I have used unrefined sea salt today. Table salt will also work well for this recipe.

Knead the dough for a good 3-4 minutes by hand. Do NOT add in extra flour while kneading. Adding extra flour will make the dough very hard.

The dough will come together after the brief kneading.

Add in the oil to the dough and transfer the prepared dough to a bowl.

Cover the bowl with a plastic wrap and refrigerate the dough over-nite. The dough can be refrigerated for up to three days. Remove the dough when ready to bake.

Place the dough on a work surface and cut the dough into two pieces. This dough will make two 12 inch pizzas. If your oven is small, cut the dough into 3 or 4 pieces accordingly. If you want to make individual pizzas, then cut the dough into 3 or 4 balls accordingly.

Briefly knead the dough for a few seconds. Make balls and place the balls of dough on floured baking sheet / plate. Let the dough thaw for atleast TWO HOURS.

The dough is ready after two hours. Note: Preheat the oven at this stage. Preheat the oven to 220 C for 20 minutes.

Take a parchment paper and sprinkle with flour. Place the dough ball on the parchment paper and start spreading the dough into a circle. Note: I like to use a parchment paper to bake the pizza as the dough gets easier to handle and does not stick.

Gently pull the sides of the dough to form a circle.

Try to keep the ends little thick and gently work with the dough so the dough does not tear.

Measure the dough to 12 inches. Stop spreading the dough when the desired measurement is reached. Apply the tomato sauce on the dough. Recipe for tomato sauce given below. Do not use a lot of sauce as the pizza will become soggy.

Sprinkle the cheese.

I like to bake the pizza on a preheated pizza stone. If you do not have a pizza stone, an old iron dosa pan also will work. Else you can place the pizza dough on a baking sheet.

Slide the pizza on the baking stone. (I transfer the pizza dough onto a plate and slide it onto the stone.). Bake the pizza for 12 minutes.

Pizza is ready.

This dough produces an amazing brown crust.

Recipe for Tomato Sauce: Cut the tomato into half and de-seed the tomatoes.

Grind the tomatoes to a puree.

Transfer the puree to a bowl and add in the minced garlic, oregano, salt, black pepper, red chilli flakes, soy sauce and plain vinegar. Mix well. Tomato sauce is ready. Make the sauce atleast two hours before making the pizza so the flavours in the sauce mature.

For the pizza

• 1 1/3 cups ice water
• 1/2 teaspoon active dry yeast
• 2 tablespoon sugar
• 375 grams maida (all purpose flour)
• 75 grams atta (whole wheat flour)
• 1.5 teaspoon salt
• 1 tablespoon any vegetable oil

For the tomato sauce

• 4 tomatoes, de-seeded
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon red chilli flakes
• 1/2 teaspoon salt
• 1 teaspoon soy sauce
• 1/2 teaspoon plain vinegar

Other ingredients

• 200 grams mozzarella cheese
• Toppings of your choice

For the pizza

1. Measure the ice water and add it to a bowl. It is ok if a couple of ice cubes gets added. Add in the sugar and the yeast. Let the yeast sugar mixture dissolve. Weigh the flour – both maida (all purpose flour) and atta (whole wheat flour) and add it to the bowl. Mix well. No need to knead now. Just mix the flour and water to form a cohesive dough. Set aside to rest for 20 minutes.
2. After 20 minutes of rest, add the salt to the dough. Knead the dough for a good 3-4 minutes by hand. The dough will come together after the brief kneading. Add in the oil to the dough and transfer the prepared dough to a bowl. Cover the bowl with a plastic wrap and refrigerate the dough over-nite. The dough can be refrigerated for up to three days. Remove the dough when ready to bake.
3. Place the dough on a work surface and cut the dough into two pieces. This dough will make two 12 inch pizzas. If your oven is small, cut the dough into 3 or 4 pieces accordingly. If you want to make individual pizzas, then cut the dough into 3 or 4 balls accordingly. Briefly knead the dough for a few seconds. Make balls and place the balls of dough on floured baking sheet / plate. Let the dough thaw for atleast TWO HOURS.
4. Preheat the oven at this stage. Preheat the oven to 220 C for 20 minutes.
5. Take a parchment paper and sprinkle with flour. Place the dough ball on the parchment paper and start spreading the dough into a circle. Try to keep the ends little thick and gently work with the dough so the dough does not tear. Measure the dough to 12 inches. Stop spreading the dough when the desired measurement is reached. Apply the tomato sauce on the dough. Sprinkle the cheese. Slide the pizza on the baking stone. Bake the pizza for 12 minutes at 220C. Pizza is ready.

For the tomato sauce

1. Cut the tomato into half and de-seed the tomatoes. Grind the tomatoes to a puree.
2. Transfer the puree to a bowl and add in the minced garlic, oregano, salt, black pepper, red chilli flakes, soy sauce and plain vinegar. Mix well. Tomato sauce is ready. Make the sauce atleast two hours before making the pizza so the flavours in the sauce mature.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 24 hours
• Cook Time: 25 mins
• Category: Main
• Cuisine: Italian