My love for beets is growing day by day and here I am with yet another post using Beetroot.
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)
- Peel the beetroot and cut them into chunks.
- 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.
- Take only the cooked veggies and transfer it to a mixer jar. Give this a pulse and grind it to a smooth paste.
- 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
- 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.
- Take this off the heat , garnish finely chopped coriander leaves.
- Now take a tadka pan or thallikara karandi and get the tempering ready. Once the mustard seeds starts crackling add it to the saathumadhu.
- Serve this hot with plain rice.