30 mins
Veg
Raw Mango Paneer Curry
South IndianKerala
South IndianSouth Indian • Tamil • Kerala • Karnataka • Andhra • Soup
Beetroot Rasam
17 mins
4 servings
Cooked 300+ times recently
Vegan
★ 4.5
Ingredients
- 0.5 tsp Mustard Seeds
- 10 leaves Curry Leaves (washed)
- 0.25 tsp Hing
- 1 Dried Red Chilli (stem removed)
- 2 tbsp Refined Oil
- 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 (powder)
- 120 g Beetroot (peeled and cut)
- 450 ml Water
- 5 stems Coriander Leaves (minced)
Instructions
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
Add tempering ingredients to jar
Add Refined Oil, Mustard Seeds, Curry Leaves, Hing, and Dried Red Chilli to The Upliance jar to prepare for the tempering base.
The device will sauté and cook beetroot
The device will sauté the spices on medium heat for 1 minute. Add Tamarind Paste, Turmeric, Salt, Jaggery, Rasam Powder, Black Pepper, and Beetroot. The Upliance will cook the mixture on medium heat for 6 minutes and then blend it briefly.
Add water and simmer
Add Water to the jar. The device will now boil the mixture on medium heat for approximately 9 minutes with automatic stirring to infuse the flavors.
The dish is ready
The Beetroot Rasam is ready. Garnish with minced Coriander Leaves and serve hot with steamed rice or enjoy as a soup.
Why this recipe works better with Upliance
No Chopping
Skip the knife work. Add the ingredients and let Upliance handle the rest.
Automatic Stirring
No more standing over the stove. Upliance stirs your dish perfectly.
Precise Temperature at 120°C
Holds the exact heat needed for perfect cooking without scorching.
Nutritional Information
182
Calories
14g
Carbs
1g
Protein
14g
Fat
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