Sunday, June 06, 2010

Beet and Onion Rasam

Beet and Onion Rasam with fried South Indian Sandage

On days when you are bored with dal and typical tomato rasam, this colorful sour, sweet, spicy rasam is wonderful. It looks a lot like my Mom's Kokum saar but only in color. The taste is different and the sourness is from the tamarind.


1 beetroot cubed
5-6 baby onions peeled
pulp of tamarind 1/4 cup
2 tablespoons jaggery powder
1 green chili
few curry leaves
1 table spoon rasam powder
2 teaspoons oil
1/2 teaspoon mustard seed
1/4 teaspoon asafoetida

Heat oil in a vessel. Splutter the mustard seeds, add asafoetida, chopped green chili and curry leaves follow in with cubed beetroot and peeled baby onions. Fry a bit to coat everything with oil. Add salt and cook covered till vegetables are soft. Add the tamarind pulp, rasam powder and jaggery and let it simmer for 10-15 mins. Top up with 2 glasses of water.

When the rasam powder's rawness changes to integrated flavors with the broth it is ready to  remove off  the heat. Cover for a while and serve with hot steamed rice.

Enjoy a simple lunch or dinner and feel satisfied.

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