How to make South Indian-style Beetroot Rasam

Beetroot rasam is a delicious variety of South Indian rasam. It is made from urad dal, beetroot extract, mustard seeds, cumin, and pepper. It is not only delicious, but also highly nutritious. Beetroot is considered to be a superfood loaded with impressive nutritional benefits. According to a study, it is a functional food with huge benefits. It states that beetroot has antioxidant properties, cancer-preventive actions, helps reduce blood pressure, and has anti-hyperglycemic effects. Beetroot is also known to lower blood pressure due to its natural nitrates that improve blood flow. (Image: Instagram/kannammacooks)

1 beetroot, 2 tomatoes, 2 tbsp tamarind pureee, 1/2 cup cooked toor dal, 4-5 garlic cloves, 1 green chilli, 2 tsp rasam powder, 1/4 tsp turmeric, 1/2 tsp black pepper powder, 1/2 tsp cumin seeds, 1 sprig curry leaves, 1/2 tsp mustard seeds, 1 dry red chilli, 1 tbsp oil, salt to taste, and 4 cups water

In a pot, add the beetroot puree, chopped tomatoes, turmeric, salt, and soaked tamarind water.

In a pot, add the beetroot puree, chopped tomatoes, turmeric, salt, and soaked tamarind water.

Mix well and then add water and simmer for 6–8 minutes until tomatoes soften.

Now, add the cooked toor dal and also, add in rasam powder, crushed black pepper, cumin, and slit green chilli. Simmer for another 5 minutes

In the meantime, heat oil in a small saucepan, and add mustard seeds, red chilli, crushed garlic, and curry leaves. Let them crackle.

Pour this tempering into the rasam and garnish with some fresh coriander leaves. Enjoy it hot with rice. (Image: Instagram/priyamahesh411)