Usually I add little sugar to the cooked beet water and give it to my son as juice. This time my mother gave the idea of preparing Rasam (Chaaru) using it. Back in India, my grandmother and mother used to prepare Goddu Chaaru, which does not require toor daal, rasam powder. It’s prepared when you want rasam immediately, or when you are not cooking daal that day. As simple as it may look, it’s very tasty though. I had some toor daal water so I used it in the rasam, but it’s not at all necessary for this rasam.
Beet Rasam Recipe
|Prep Time||Cook Time||Makes|
|15 Mins||15 Mins||3 Servings|
- 2 Cups Beets Cooked Water
- 2 Teaspoons Tamarind OR Sour Tomatoes (I Used 2 Tablespoons Of Crushed Tomatoes)
- As Needed Salt
- 1/2 Teaspoon Turmeric Powder
- 1/2 Tablespoon Ghee
- 1 Or As Per Your Taste Red Chillies
- 1/4 Teaspoon Mustard Seeds
- 1 Teaspoon Cumin
- 2 Garlic Cloves
- In a vessel combine the beet water, tomatoes, salt and turmeric powder and let it boil.
- Meanwhile do the tempering. In a small frying pan add ghee, once it heats, add mustard and cumin, once it crackles, add the chillies and garlic cloves and sauteed it until the raw smell is gone.
- While the mixture is boiling, add the daal water (if you have) and the tempering and let it boil once again for 3 minutes. Garnish it with cilantro and beet rasam is ready. The color was unbelievable, so was the taste too. This can either be had as soup by itself or mixed with hot rice.
Also check out the Beet Greens Usili recipe that I posted today.
Subscribe To Eggless Cooking
Don't miss our new eggless recipe updates in your email inbox! Sign up now.