Beetroot Rasam
This beetroot rasam has light sweet tones of the beetroot blending beautifully with tamarind's sour taste and the spiciness from the black peppers and dry red chilies. Serve beetroot rasam hot with steamed rice. You can also have it as a soup or starter before South Indian meals
Ingredients
- 0.5 tsp Mustard Seeds
- 10 leaves Curry Leaves (washed)
- 0.25 tsp Hing
- 1 Dried Red Chilli (stem removed)
- 2 tbsp Refined Oil
- 1 tbsp Tamarind Paste
- 0.25 tsp Turmeric
- 1.25 tsp Salt
- 6 g Jaggery
- 0.5 tbsp Rasam Powder
- 0.25 tsp Black Pepper (powder)
- 120 g Beetroot (peeled and cut)
- 450 ml Water
- 5 stems Coriander Leaves (minced)
Instructions
Add tempering ingredients to jar
Add Refined Oil, Mustard Seeds, Curry Leaves, Hing, and Dried Red Chilli to The Upliance jar to prepare for the tempering base.
The device will sauté and cook beetroot
The device will sauté the spices on medium heat for 1 minute. Add Tamarind Paste, Turmeric, Salt, Jaggery, Rasam Powder, Black Pepper, and Beetroot. The Upliance will cook the mixture on medium heat for 6 minutes and then blend it briefly.
Add water and simmer
Add Water to the jar. The device will now boil the mixture on medium heat for approximately 9 minutes with automatic stirring to infuse the flavors.
The dish is ready
The Beetroot Rasam is ready. Garnish with minced Coriander Leaves and serve hot with steamed rice or enjoy as a soup.
Why this recipe works better with The Upliance
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
Join thousands of home cooks
Over 50,000 meals cooked with Upliance every week. From kitchen rookies to seasoned chefs, everyone's leveling up their cooking game.