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We hope you got benefit from reading it, now let’s go back to beetroot saathumadhu (rasam) recipe. To make beetroot saathumadhu (rasam) you need 11 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Beetroot Saathumadhu (Rasam):
- Take 1 beetroot medium sized
- Get 2 tomatoes medium sized hybrid
- Take 1/2 cup toor dal cooked
- Provide 1 pinch asafoetida
- You need to taste salt
- Use 200 ml water
- Get 5 - 6 curry leaves
- Use coriander leaves finely chopped for garnish
- Get 3 tsps Saathumadhu or rasam powder
- Prepare 1 tsp ghee
- Prepare 1 tsp mustard seeds
Steps to make Beetroot Saathumadhu (Rasam):
- Peel the beetroot and cut them into chunks.
- Take two tomatoes, and the chopped beetroot. Cook them in either a pressure cooker for 3 whistles or cook them in microwave in power high for 12 minutes.
- Take only the cooked veggies and transfer it to a mixer jar. Give this a pulse and grind it to a smooth paste.
- In a vessel, add the tomato beetroot stock, the beetroot-tomato paste, add a pinch of asafoetida, few curry leaves,salt and add 200 ml water. Keep this on medium heat and allow it to boil for about 5 minutes. Stir in between
- Once this starts boiling vigorously add 3 tsps of Saathumadhu or Rasam Powder, and mix. Once again let it boil for another 2-3 minutes.
- Take this off the heat, garnish finely chopped coriander leaves.
- Now take a tadka pan or thallikara karandi and get the tempering ready. Once the mustard seeds starts crackling add it to the saathumadhu.
- Serve this hot with plain rice.
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