Gorgeously purple beetroot rasam guys…I am not talking just about any old rasam, I am talking about this kind of rasam that hits perfect spot between silky-creaminess and fire-breathing flavor all in one bite.
You know those recipes which you make once, and then you make twice and then suddenly a week has gone by and you’ve really only made that same recipe? Beetroot rasam falls in this category. What I really mean here is, you don’t get bored eating this rasam for many days in a row. Most importantly the leftover rasam tastes even better which makes my heart sing a song of JOY. Because when there are few servings of rasam which is left after the lunch, I win big at leftover dinner.
Until I made this colorful beetroot rasam, probably I didn’t know which is that beetroot recipe that can win my taste buds so much. Hmm. I remember No-lentils-No coconut- beetroot curry of which I was too crazy about some time back and I am still crazy about it. This rasam is equally wonderful to the extent that both share same place in the favorites list.
The rasam powder, pepper and cumin are super spices that blast flavor factor in this rasam. Basic demand of any rasam, the authentic tangy-ness is fulfilled using both tomato and tamarind. And the hero of the food, beetroot is cooked and ground to fine puree which shoots up color factor. So color, flavor and deliciousness, in all these three departments beetroot rasam wins your heart.