How To Make Beetroot Rasam
The pleasure of eating hot hot rasam mamu rice is something unexplainable.
How to make beetroot rasam. The oil to be preferably used is sesame oil gingelly oil. Heat oil in a pan. Keep the flame to a low and add teaspoon mustard seeds and let them crackle.
I was upset that i hadn t seen that paper before else i might have taken up making all those rasam for the bm when i had the theme. Soak tamarind in hot water extract juice add water and make it total 4 cups. And pressure cook the beetroolt.
You can do it either on stove top by peeling off the skin and boiling in water or pressure cook it or microwave it. Beetroot rasam south indian style soup with beets lentils and tomatoes. Rasam an integral part of south indian meal.
When i was cooking a thali couple of weeks ago i took out a clipping from my paper cuttings that had loads of rasam. Meanwhile heat 1 tsp oil in a frying pan. I can eat without sambar but rasam is a must in my daily lunch menu.
Now add the roasted powder and salt and cook until rasam comes to a gentle boil. Making beetroot rasam heat 1 tablespoon oil. Soak tamraind in one cup water squeeze and strain out the juice.
Instructions steam the beetroot in a cooker and drain the broth. How to make the beet root rasam. Then add each one by one first add methi toss for couple of minutes in low flame next add the coriander.