To start making the Beetroot Rasam Recipe, first we have to cook dinner the beetroot..
Add the beetroot items together with 1/4 cup of water , in a strain cooker. Place the cooker on the warmth and permit it to cook dinner for 2 whistles. Then flip the warmth off and permit the strain to launch naturally.
Mix the black pepper, cumin seeds, coriander seeds, pink chilies, garlic pods, coriander, curry leaves right into a blender and mix into a rough combination.
Switch it to a heavy bottomed pot or saucepan. Add the beetroot together with the water it was cooked in and convey it to a brisk boil.
This may increasingly take round 10 to 12 minutes until it turns frothy on the edges. Flip off the warmth.
Place a tadka pan on the warmth, soften some ghee in it. Then, add the mustard seeds, cumin seeds, pinch of asafoetida, pink chilli, crushed garlic and a few curry leaves. Permit the curry leaves and the seeds to splutter. Flip off the warmth.
Switch the tempering over the ready Beetroot Garlic Lemon Rasam Recipe, garnish with coriander and squeeze some lemon juice.
Serve this Beetroot Garlic Lemon Rasam with sizzling Steamed Rice and Pudalangai Poriyal Recipe (Snake Gourd Poriyal) for a comforting house meal.