Easy-Beet

             


                                                      Beetroot Rasam

Items Required:
1. Beetroot (2)
2. Pepper powder
3. Garlic cloves
4. Turmeric powder
5. Red Chillies
6. Mustard seeds
7. Sesame (White)
8. Jeera
9. Lemon juice
10. Coriander leaves
11. Salt
12.Oil(Refined/Coconut)


Beetroot is a highly pigmented veggie. Its best suited for Salads. But here s a recipe which will bring out the other side of Beet.

Method:
1. The very first step is to prep the Beet to pressure cook it , i.e. peel it but keep the beet as whole.(the same whole beet can be used to prepare a side dish)
2. Add 2 to 2 1/2 cup of water in the cooker add the beetroot. Add 1/4th t-spoon turmeric 1/2 t-spoon pepper powder and a drop of oil and Salt to taste.
3. Pressure cook it till 3 whistles.
4. Remove the  Beets. The stock obtained from this is used for the Rasam.
5. Take a pan heat some oil. Add Mustard seeds, jeera and 4 to 5 Garlic cloves to it. Also add 2 Red chillies for the tadka
6. Add the tadka to the stock prepared earlier and heat it to boil.(Add salt if requried as it already added while cooking Beet).
7. Finish it with lemon juice and coriander leaves.
8.To make the consistency thick you can add Daal (moong or toor) while pressure cooking the Beet.
Serve Hot with Rice