Beetroot Rasam
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
- 0.5 tsp Mustard Seeds
- 10 leaves Curry Leaves (washed)
- 0.25 tsp Turmeric
- 1 Dried Red Chilli (removed stem)
- 1 tbsp Refined Oil
- 120 g Beetroot (cut and peeled)
- 1 tbsp Tamarind Paste
- 0.25 tsp Hing
- 5 stems Coriander Leaves (minced)
- 1 tbsp Rasam Powder
- 6 g Black Pepper
- 1.25 tsp Jaggery
- 550 ml Water
Instructions
Add initial ingredients to jar
Add Mustard Seeds, Curry Leaves, Turmeric, Red Chilli, and Refined Oil to The Upliance 2.0 jar. Select sauté mode at 100°C for 30 seconds. The device will now sauté the spices.
The device will now cook the beetroot
Add Beetroot, Tamarind Paste, Hing, Coriander Leaves, Rasam Powder, Black Pepper, and Jaggery to The Upliance 2.0 jar. The device will now cook the beetroot at 95°C for 180 seconds with automatic stirring and scraping. Then stir at speed 6 for 5 seconds at 20°C.
Add water and continue cooking
Add Water to The Upliance 2.0 jar. The device will now cook the rasam at 95°C for 600 seconds with automatic stirring and scraping. Then, continue cooking at 95°C for 300 seconds. Finally, stir at speed 12 for 15 seconds at 20°C.
The dish is ready
The Beetroot Rasam is ready. Serve hot with steamed rice.
Why this recipe works better with The Upliance 2.0
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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