Beetroot Rasam Shot with Masala Papad
Rasam is a beloved traditional South Indian soup that holds a prominent place in the region's culinary culture. Known for its tangy flavor and aromatic spices, it is commonly served as a side dish with rice, though it can also be enjoyed as a standalone soup.
The preparation of rasam involves simmering key ingredients together, often enhanced by a tempering of mustard seeds, curry leaves, and Garlic.
In this recipe, I have incorporated Beetroot, which not only adds a vibrant color but also enhances the nutritional value of the dish. Beetroot is rich in vitamins and minerals, making this version of Rasam both delicious and healthful.
For a twist a added Masala Papad in the recipe so that it can be enjoyed as Shot of Rasam with Masala Papad. Tangy flavour of Rasam and chatpata Papad makes it favorite to everyone.
Ingredients
Method:
Pressure cook the Beetroot cubes for 3 whistle and let the pressure release naturally.
Pressure cook Tuvar dal and mash it , add water for runny consistency.
In a pan add Oil, when hot add Cumin and Mustard seeds. Add curry Leaves and Garlic in it and saute it for 30 seconds.
Add all the dry spices , stir well and add boiled and mashed dal in it. Add Tamarind paste,Jaggery and 1/3 cup of pureed Beetroot paste.
Adjust the consistency with water. Stir well and cook it for 7-8 minutes. Garnish with Green Coriander leaves. Serve hot with Masala Papad or Rice
For Masala Papad
Take two Papad, cut them in halves and then quarters. Heat Griddle and place Papad onto it and roast it for 30 seconds.Heat should not be more than medium.
When Papad is still soft ,mould it into cone shape.
Filling for Papad Cone
Finely dice Cucumber,Onion,Tomato, Green Chilli and Green Coriander leaves.
Sprinkle Chaat masala and salt as per your taste. Mix well. Filling is ready.
Assemble the Beetroot Rasam Shots.
Pour Rasam in shot glasses. Take a cone and fill with diced mixtures. Enjoy with hot Rasam.
Ingredients
Directions
Method:
Pressure cook the Beetroot cubes for 3 whistle and let the pressure release naturally.
Pressure cook Tuvar dal and mash it , add water for runny consistency.
In a pan add Oil, when hot add Cumin and Mustard seeds. Add curry Leaves and Garlic in it and saute it for 30 seconds.
Add all the dry spices , stir well and add boiled and mashed dal in it. Add Tamarind paste,Jaggery and 1/3 cup of pureed Beetroot paste.
Adjust the consistency with water. Stir well and cook it for 7-8 minutes. Garnish with Green Coriander leaves. Serve hot with Masala Papad or Rice
For Masala Papad
Take two Papad, cut them in halves and then quarters. Heat Griddle and place Papad onto it and roast it for 30 seconds.Heat should not be more than medium.
When Papad is still soft ,mould it into cone shape.
Filling for Papad Cone
Finely dice Cucumber,Onion,Tomato, Green Chilli and Green Coriander leaves.
Sprinkle Chaat masala and salt as per your taste. Mix well. Filling is ready.
Assemble the Beetroot Rasam Shots.
Pour Rasam in shot glasses. Take a cone and fill with diced mixtures. Enjoy with hot Rasam.