Beetroot Rasam

I remember, as a child I used to love the Chokanna Cheera (Red Thotakora/ Red Spinach) thoran with rice. The colour of the rice would become bright pink/ purple (not 'red' - one of those minomers - the vegetable itself not being 'red'!) and sometimes the tongue too would be pink after eating it. I love that colour, and the same effect is achieved with Beetroot.

At home, Amma always uses beetroot in vegetable soup, mixed vegetable curry, vegetable korma, vegetable biriyani etc., but never did beetroot get the honour of ruling the dish. Let me confess, I learnt to make beetroot rasam from another of my roommates (and yes, during the good old days).

Unfortunately, the pictures that I took of the Beetroot Rasam did not turn out well. Here are two that turned out better than all the pictures I clicked:

You will need:

Beetroot - peeled and grated - 3 cups

Green chilly - sliced - 1

Ginger - peeled and pounded - 1 tbsp

Water - 3 cups

Tamarind paste/ Tomato puree/ Lime juice - 1/2 cup

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Rasam powder - 1 tsp

Pepper - 1/4 tsp

Coriander leaves - chopped (optional)

Curry leaves - 2 strands

Mustard seeds - 1/2 tsp

Hing/ Asafeotida - 1/4 tsp

Oil - 2 tbsp

Salt - to taste

Method:

• In a heavy-bottomed pan, boil the grated beetroot with water and salt for 10-15 minutes on low flame, until the water level is reduced to half
• Heat oil in pan, temper the mustard seeds and curry leaves
• Add ginger, green chillies, and on low flame, roast the powders for a minute
• Add the tamaring paste or tomato puree and stir well for 5 minutes. If using lime juice, please do not add now
• Mix this well with the boiling beetroot, cover the vessel and boil for another 5 minutes on low flame
• If using lime juice, add the lime juice after removing the dish from the stove and mix well
• Garnish with coriander leaves

Serve with rice