Beetroot Rasam Soup with Garlic and Spices
Ingredients
- Beetroot
- Half lime-sized tamarind
- 1 cup water
- Oil
- Mustard seeds
- Cumin seeds
- Crushed garlic
- Red chillies
- Turmeric
- Crushed pepper
- Curry leaves
- Coriander leaves
- Green chillies
Preparation
Note: Beetroot is packed with vitamin C, iron, potassium, and manganese, and this rasam includes garlic and spices like pepper and turmeric to build immunity.
Steam the beetroot and drain the broth. Set aside.
Soak half a lime size tamarind in a cup of water for 20 minutes. Squeeze and extract all the juices. Set aside.
Heat oil in a pan. When the oil is hot, add the mustard seeds and cumin seeds. Let them splutter. Add the crushed garlic and red chillies and fry for 30 seconds.
Add turmeric, crushed pepper, and the tamarind extract. Let it boil for 3 minutes.
Add the beetroot cooking liquid.
Add the curry leaves, coriander leaves, and green chillies. Let it briefly simmer for a minute. Do not cook for long after adding the beetroot liquid.
Switch off the flame and serve hot with rice.
