Beetroot Rasam

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    Beetroot Rasam hero image
    ★ 4.3

    South Indian • Tamil • Soup

    Beetroot Rasam

    17 mins
    4 servings
    Cooked 500+ times recently
    Vegan
    +−About this dish

    This beetroot rasam has light sweet tones of the beetroot blending beautifully with tamarind's sour taste and the spiciness from the black peppers and dry red chilies. Serve beetroot rasam hot with steamed rice. You can also have it as a soup or starter before South Indian meals

    Ingredients · 14

    • 2 tbsp Refined Oil
    • 0.5 tsp Mustard Seeds
    • 10 leaves Curry Leaves (washed)
    • 0.25 tsp Hing
    • 1 Dried Red Chilli (remove stem)
    • 1 tbsp Tamarind Paste
    • 0.25 tsp Turmeric
    • 1.25 tsp Salt
    • 6 g Jaggery
    • 0.5 tbsp Rasam Powder
    • 0.25 tsp Black Pepper (powdered)
    • 120 g Beetroot (cut, peeled)
    • 450 ml Water
    • 5 stems Coriander Leaves (minced)

    Instructions

    1. 1

      Prepare the tempering

      • Add
      • Sautés
      • Stirs
      • 1 min
      +−How

      Add 2 tbsp Refined Oil, 0.5 tsp Mustard Seeds, 10 washed Curry Leaves, 0.25 tsp Hing, and 1 Dried Red Chilli (stem removed) to The Upliance jar. Select sauté mode at medium heat for 1 minute until the spices splutter with automatic stirring.

    2. 2

      Add main rasam ingredients

      • Add
      • Sautés
      • Stirs
      • 6 min
      +−How

      After the tempering, add 1 tbsp Tamarind Paste, 0.25 tsp Turmeric, 1.25 tsp Salt, 6 g Jaggery, 0.5 tbsp Rasam Powder, 0.25 tsp powdered Black Pepper, and 120 g peeled and cut Beetroot to The Upliance jar. The device will now sauté these ingredients at medium heat for 6 minutes with automatic scraping and stirring.

    3. 3

      Simmer the rasam

      • Stirs
      • Simmers
      • 9 min
      +−How

      Repeat the above by adding 450 ml Water to The Upliance jar. Close the lid and let The Upliance simmer the rasam at medium heat for 9 minutes with automatic stirring, ensuring all flavors meld beautifully.

    4. 4

      Garnish and Serve

      • Steams
      • Serve
      +−How

      The dish is ready. Garnish the hot Beetroot Rasam with 5 stems of minced Coriander Leaves and serve immediately with steamed rice or as a soup.

    Why this recipe works better with Upliance

    • No Chopping
    • Automatic Stirring
    • Precise Temperature at 120°C

    Nutritional Information

    182
    Calories
    14g
    Carbs
    1g
    Protein
    14g
    Fat

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