BEETROOT RASAM (Bangalore Style)

I dedicate this recipe to my BFF, soul-sister,College mate and Law school buddy Ms.Bana (we both dropped out of Law for diff. reasons!) who lives in Bangalore.Many years ago when I was just married, went through 18 months of the WORST time of my life.This friend of mine stood by me like a rock,never judging or criticizing,kept my head above the water, helped me get through that period.I respect her strength and tenacity!

Life has been wonderful for me after that time so far, while she suffered the loss of several family members and ill-health herself.I am there for her,forever indebted and loyal.

This delicious Rasam powder was given to me by her mother who passed away recently. My very strict vegetarian grandparents never used Beets in their kitchen because of it's red color, which reminds them of blood, so they never try to buy or cook with Beets! ;D
However, my immediate family loves Beets, we love to make all the kinds of dishes with Beetroot. So here it is, my fave Rasam with Beets...

Beetroot Rasam:


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

RASAM POWDER:

TO 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 chopped beets.Add cilantro, tamarind juice,salt. Simmer for few minutes.
2. Add 2-3 tsp Rasam powder or as much as you need. Simmer again.
3. Season with the above ingredients, pour onto the rasam.
4. Serve with rice and side dishes.


Enjoy the delicious Beet Rasam!:)