This is a very typical Tamilnadu rasam. Everyday in the south Indian household, when we steam vegetables in the cooker for poriyal (stir-fry), a little bit of cooking liquid – broth will be left behind. The broth will not be wasted but added to that days curry. But beetroot liquid cant be added as beetroot liquid is very strong on its own. Not to mention the strong color. So we make a rasam out of it. My friend Abirambika became such a fan of this recipe that I remember her every time I make it.
Steam the beetroot in a cooker and drain the broth. Set aside. Use the steamed beetroot to make poriyal. Here are the recipes you can make with the steamed Beetroot.
Beetroot Poriyal with Almond Powder
South Indian Beetroot Poriyal
Get the following powders ready.
Soak half a lime size tamarind in a cup of water for 20 minutes. Squeeze and extract all the juices. Set aside.
Heat oil in a pan. When the oil is hot, add in the mustard seeds and cumin seeds. Let it splutter. Add in the crushed garlic and the red chillies and fry for 30 seconds. Add in the chopped onions and fry till the onions are soft. Add in the Rasam masala powders, salt and the tamarind extract. Let it boil for 3 minutes.
When the tamarind extract has cooked, add in the beetroot cooking liquid. Add in the curry leaves, coriander leaves and the green chillies. Let it briefly simmer for a minute. Do not cook for long after adding the beetroot liquid.
Switch off the flame and serve hot with rice.
- 500 grams Beetroot
- 1 cup water
- 1 teaspoon Dry ginger powder (sukku)
- 1 teaspoon cumin powder
- 1 teaspoon freshly ground black pepper powder
- ½ teaspoon turmeric
- half a lime size tamarind
- 1 cup water
- 2 teaspoon vegetable oil
- ¼ teaspoon black mustard seeds
- ¼ teaspoon cumin seeds
- 3 cloves Garlic, crushed
- 2 dried red chillies, preferably gundu variety
- ½ of a red onion
- 1 teaspoon salt
- 3 green chillies
- 2 sprigs curry leaves
- 3 sprigs coriander leaves, chopped
- Steam the beetroot in a cooker and drain the broth. Set aside. Use the steamed beetroot to make poriyal.
- Soak half a lime size tamarind in a cup of water for 20 minutes. Squeeze and extract all the juices. Set aside.
- Heat oil in a pan. When the oil is hot, add in the mustard seeds and cumin seeds. Let it splutter. Add in the crushed garlic and the red chillies and fry for 30 seconds. Add in the chopped onions and fry till the onions are soft. Add in the Rasam masala powders and the tamarind extract. Let it boil for 3 minutes.
- When the tamarind extract has cooked, add in the beetroot cooking liquid. Add in the curry leaves, coriander leaves and the green chillies. Let it briefly simmer for a minute. Do not cook for long after adding the beetroot liquid.
- Switch off the flame and serve hot with rice.
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