Receta Beet-Tomato Rasam
When my MIL told me about Beet rasam, I was a little skeptical. I am not a big fan of beets, I eat them once in a while without complaining, but they are not something I really crave for. So when my MIL said Beet & tomato rasam, I wasn't sure what to expect. But I asked her make it anyway just to see how it tastes. It tasted pretty good and I noted the recipe down to try it for myself later.
I made the rasam recently with the beets I had in the fridge. Grinding cooked beets with tomatoes gives this rasam a thick consistency and the beets give a very subtle sweetness. Only the color of this rasam gives away the presence of beets, otherwise it is pretty inconspicuous. This is a great way to feed beets to kids.
Ingredients:
- Beets - 1cup, cubed
- Canned diced Tomato - 1cup (or use 2 ripe tomatoes)
- Tamarind - 2tsp
- Rasam powder - 1tsp
- Mustard seeds - 1tsp
- Cumin seeds - 1tsp
- Dry red chilies - 2
- Curry leaves - 8~10
- Cilantro - 1tbsp, finely chopped
- Salt - to taste
Method:
Boil or steam beets until tender. Set aside to cool.
If using fresh tomatoes, then blanch them briefly in boiling water and dunk them in cold water. Peel the skin and coarsely chop them. Canned tomatoes can be used as is.
Grind beets and tomatoes until smooth.
Heat 2tsp oil in a saucepan, add mustard seeds, cumin seeds, dry chilies and curry leaves. Once the seeds start to splutter, add the beet-tomato puree along with tamarind paste, rasam powder and salt.
Bring to a boil, lower the heat and simmer the rasam for 6~8 minutes.