Beetroot Rassam
A delicious vibrant Rassam made with Beetroot, fresh Tomatoes and pepper.
Ingredients
- 2 Piece Beetroot
- 3-4 Tomatoes
- 1 Cup Coriander stems
- 3 Glass Water
- 5-6 Peppercorns/ pipli pepper
- 1 tbsp Tamarind paste optional
- 7-8 Curry leaves
- ¼ tbsp Asafotida powder
- 1 tbsp Gingelly Oil
- ½ Tsp Mustard seeds
- ½ Tsp Cumin seeds
- Green chillies to taste
- 1 Onion Sliced
- 8-10 Garlic cloves pounded
Instructions
- Roughly chop the beetroot and the tomatoes
- Add oil to a pot, once hot, add asafotida, mustard and cumin seeds
- Once the seeds crackle, add curry leaves and green chillies
- Sautee for a couple minutes on low flame
- -Remove half of this tempering and keep aside
- Add onion and garlic to the pan and sautee for a couple minutes
- Add the tomatoes, beetroot and coriander stems to the remaining tempering in the pot along with the water
- Cover and bring to a boil
- Simmer for 15-20 minutes or until the beetroot and tomatoes are cooked through
- Remove from the stove and strain this mix
- Transfer the broth back to the pot, add the remaining tempering and salt to taste
- Simmer gently for 5-6 minutes
- Taste and add tamarind paste if needed
- Transfer to serving bowls and enjoy with rice and papadum
Notes
The tomatoes are sour by themselves, therefore you must taste the Rassam before adding the tamarind paste
The tamarind paste will change the colour of the Rassam, therefore I mostly leave it out
The beetroot and tomatoes left after straining can be added to flour along with salt, green chillies, carom seeds and kneaded into a dough to make missi rotis.