Clearcals

Serving Size 1 Small Cup (100 g)
Calories68.7 kcal
Carbs9.2 g (36.9 kcal)
Protein2.0 g (7.8 kcal)
Fats2.7 g (23.9 kcal)

Beettoottu rasam recipe

Name: Beettoottu rasam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1 Tea Spoon of Ghee clarified butter; 15 Grams of Red gram dal; 50 Milliliter of Tamarind pulp; 50 Grams of Beet root; 10 Grams of Coriander leaves; 10 Grams of Curry leaves; 10 Grams of Garlic big clove; 10 Grams of Mint leaves; 0.25 Tea Spoon of Asafoetida; 5 Grams of Chillies red; 5 Grams of Coriander seeds; 5 Grams of Cumin seeds; 2.5 Grams of Pepper, black; 0.25 Tea Spoon of Turmeric powder; 15 Grams of Coconut kernel fresh; 1 Tea Spoon of Mustard seeds; 0.5 Tea Spoon of Salt; 400 Milliliter of Water

Beettoottu rasam/Beetroot rasam is a good source of beta carotene, lutein, and an excellent source of vitamin C, vitamin D. It helps in digestion and reduces inflammation.

Cooking time: 10 minutes

Serves: 6 persons

Ingredients

Ghee clarified butter

1 Tea Spoon

Red gram dal

15 Grams

Tamarind pulp

50 Milliliter

Beet root

50 Grams

Coriander leaves

10 Grams

Curry leaves

10 Grams

Garlic big clove

10 Grams

Mint leaves

10 Grams

Asafoetida

0.25 Tea Spoon

Chillies red

5 Grams

Coriander seeds

5 Grams

Cumin seeds

5 Grams

Pepper, black

2.5 Grams

Turmeric powder

0.25 Tea Spoon

Coconut kernel fresh

15 Grams

Mustard seeds

1 Tea Spoon

Salt

0.5 Tea Spoon

Water

400 Milliliter

Instructions

Wash the beetroot

Boil chopped beetroot in 1 cup of water, drain and keep aside.

Grinding

Roast red gram dal, coriander seeds, cumin seeds, black pepper ,red chilli, curry leaves, grated coconut and grind it to fine paste.

Boiling

In a vessel add tamarind pulp with extra water, salt, mint leaves, asafoetida, turmeric powder to the tamarind extract and allow boiling till raw smell vanishes. Add the beetroot stock and ground powder to the rasam and allow boiling for 2 to 3 mins

Seasoning

In a non stick pan, heat ghee, add mustard seeds and let them splutter.To this add chopped garlic cloves,sautee till golden brown.Add this seasoning to the prepared rasam.

Garnish

Garnish with chopped coriander leaves.Serve hot with rice.

Nutrition Label