VCC 117 - Beetroot rasam

Here is a Bangalore-style Beetroot Rasam. This recipe and picture is kindly contributed by Asha Arvind to the group book project "You Can Cook for 'Feed a Hungry Child' Campaign". She is living in North Carolina, United States.

In Asha's own words, "I know beetroots are not very traditional vegetable to use in Rasam. But it does make a wonderfully tasty and colourful gravy to go with rice and some papads. This particular Rasam powder was given to me by my best friend's mother who is from Bangalore. Hope you will give it a try and enjoy as much as we do. "

YOU NEED:
1/4 Cup Tuar Dal
3 Beetroot with it's leaves, chopped
1 Tbsp Tamarind Juice
2Tbsp Cilantro
Salt
Pinch of Hing

TO MAKE RASAM POWDER:
ROAST AND POWDER:
4 tbsp Coriander Seeds
3-4 Dry Red Chillies
2 tbsp Dry Coconut
1 tbsp Cumin Seeds
1/2 tbsp Pepper Corns
1/2 tbsp Mustard Seeds
1/4 tbsp Fenugreek Seeds
Curry Leaves

SEASON WITH:
1 Tbsp Oil and Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 Onion
1 Garlic
Curry Leaves
1 Dry Red Chilli

METHOD:
1. Cook dal and beets in a pressure cooker until soft. Add cilantro, tamarind juice,salt. Simmer for few minutes.
2. Add 2-3 tsp Rasam powder or as much as you like. Simmer again.
3. Now season with all the above ingredients until they are reddish, pour onto the rasam.
4. Serve with rice and side dishes.

Enjoy!

VCC: VCC Q4-2006: FAHC: FAHC-campaign