Beetroot Saathumadhu (Rasam)

My love for beets is growing day by day and here I am with yet another post using Beetroot.

Synopsis

Take two hybrid tomatoes , if you’ve read my previous posts about Saathumadhu or Rasam varieties , you’ll know why I stress on using only hybrid tomatoes for a delectable rasam. 

So , take two medium sized hybrid tomatoes one medium sized beetroot. Peel the beetroot , cut into big chunks , similarly roughly cut the tomatoes too . Cook them in boiling water or in pressure cooker. If cooking in a pressure cooker then cook it up to 4 whistles. Along with this cook 3 tbsps of toor dal. While cooking toor dal in a pressure cooker add a pinch of turmeric and a tsp of ghee or cooking oil , this helps in dal to cook faster and softer also it is easier to mash the dal.

Once this is done , take only the cooked tomatoes and beetroot chunks in a mixer jar , without adding water grind this to smooth paste. Now take a vessel , add this paste to its stock and add 1 cup of water (200 ml) . Keep this on medium heat and allow it to boil , stir this in between. Add required amount of salt , 5-6 curry leaves and a pinch of asafoetida.

Once the rasam starts boiling , add 3 tbsps of saathumadhu podi or rasam powder and mix. Allow this to boil for a minute or so , now add the cooked toor dal to the rasam and mix. Once again allow this to boil for a minute. Garnish with finely chopped coriander leaves and take it off the heat.

Take a tadka pan , on medium heat , add a tsp of ghee and mustard seeds. Let it crackle , add this tempering to the saathumadhu. Serve this hot with plain rice or you can even drink it like soup.

Beetroot Saathumadhu (rasam)

Summary

  • Cuisine: south indian
  • Course or type: main course
  • Cooking Technique: Boiling
  • Preparation Time: 10
  • Difficulty: easy
  • Cooking Time: 10

Ingredients

1 medium sized beetroot
2 medium sized hybrid tomatoes
1/2 cup cooked toor dal
1 pinch asafoetida
to taste salt
200 ml water
5 – 6 curry leaves
finely chopped coriander leaves for garnish
3 tsps Saathumadhu or rasam powder
Tempering
1 tsp ghee
1 tsp mustard seeds

Steps

  1. Peel the beetroot and cut them into chunks.
  2. Take two tomatoes , and the chopped beetroot. Cook them in either a pressure cooker for 3 whistles or cook them in microwave in power high for 12 minutes.
  3. Take only the cooked veggies and transfer it to a mixer jar. Give this a pulse and grind it to a smooth paste.
  4. In a vessel , add the tomato beetroot stock , the beetroot-tomato paste , add a pinch of asafoetida , few curry leaves ,salt and add 200 ml water. Keep this on medium heat and allow it to boil for about 5 minutes. Stir in between
  5. Once this starts boiling vigorously add 3 tsps of Saathumadhu or Rasam Powder , and mix. Once again let it boil for another 2-3 minutes.
  6. Take this off the heat , garnish finely chopped coriander leaves.
  7. Now take a tadka pan or thallikara karandi and get the tempering ready. Once the mustard seeds starts crackling add it to the saathumadhu.
  8. Serve this hot with plain rice.
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One Comment Add yours

  1. Megala says:

    Interesting! like to try soon!

    Like

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