Art of Living Eats: BEETROOT RASAM


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BEETROOT RASAM
Serves: 4-6, Cooking time: 20 minutes

Ingredients:

  • 1 medium beetroot, kept whole, A medium lime-sized ball of tamarind, 2 tbsp powdered jiggery, 1 tsp salt or to taste
  • Spice – paste: 2 tsp oil, 1 tbsp coriander seeds, ½ tsp cumin seed, ¼ tsp fenugreek seeds (methi), ½ tsp asafetida powder (hing), 3-4 dry red chillies, 1 tbsp grated fresh coconut.
  • 2 tsp ghee, 1 tsp mustard seeds, ½ tsp cumin seeds, 1 dry red chilli, halved, 1 sprig curry leaves.
  • 2 tbsp chopped coriander leaves.

Method:

Boil beetroot till tender, peel, mash and set aside.

Soak tamarind in 1 ½ cups water for 10 minutes. Extract juice and discard pulp.

Heat oil for spice paste in a deep frying pan . Add all the ingredients for spice paste, except coconut and fry till fragrant.

Mix in coconut and 2-3 tbsp water and grind to a fine paste.

Combine tamarind juice, jaggery and salt in the pan used for frying spices and bring to boil.

Mix in beetroot and spice – paste. Add more water if rasam is too thick and simmer uncovered for about 5 minutes, stirring occasionally, till well blended.

Heat ghee in a small pan over moderate heat and add remaining ingredients for tempering. When the mustard seeds start spluttering and stir contents into rasam.

Courtesy – Art of Living Magazine
Find here more Art of Living Vegetarian Delights


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