Beetroot Garlic Lemon Rasam Recipe

Step 1: To begin making the Beetroot Rasam Recipe, first we need to cook the beetroot

Step 2: Add the beetroot pieces along with 1/4 cup of water , in a pressure cooker

Step 3: Place the cooker on the heat and allow it to cook for two whistles

Step 4: Then turn the heat off and allow the pressure to release naturally

Step 5: Combine the black pepper, cumin seeds, coriander seeds, red chilies, garlic pods, coriander, curry leaves into a blender and blend into a coarse mixture

Step 6: Transfer it to a heavy bottomed pot or saucepan

Step 7: Add the beetroot along with the water it was cooked in and bring it to a brisk boil

Step 8: This may take around 10 to 12 minutes till it turns frothy on the sides

Step 9: Turn off the heat

Step 10: Place a tadka pan on the heat, melt some ghee in it

Step 11: Then, add the mustard seeds, cumin seeds, pinch of asafoetida, red chilli,  crushed garlic and a  few curry leaves

Step 12: Allow  the curry leaves and the seeds to splutter

Step 13: Turn off the heat

Step 14: Transfer the tempering over the prepared Beetroot Garlic Lemon Rasam Recipe, garnish with coriander and squeeze some lemon juice

Step 15: Serve this Beetroot Garlic Lemon Rasam with hot Steamed Rice and Pudalangai Poriyal Recipe (Snake Gourd Poriyal) for a comforting home meal