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Nani's Beetroot Rasam
🇮🇳 Indian Vegetarian

Nani's Beetroot Rasam

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Nandyal cooking — Nani's Beetroot Rasam brings a nani's touch with a classic rasam finish. About 41 minutes from fridge to table.

Prep 16 min Cook 25 min Serves 4 Medium

Ingredients

  • Onion1, finely chopped
  • Tomato2, chopped
  • Coriander Powder1 tsp
  • Vegetable Oil2 tbsp
  • Red Chili Powder1 tsp
  • Beetroot250 g, chopped

Optional extras

  • Green Chili1-2, slit
  • Ghee1 tbsp

Instructions

  1. 1

    Assemble spices and chop vegetables before lighting the stove.

  2. 2

    Temper mustard seeds, curry leaves, and dried chilies in oil.

  3. 3

    Add onion and green chili; saute until soft.

  4. 4

    Stir in the main ingredient and powdered spices.

  5. 5

    Cook covered, stirring occasionally, until done.

Chef's tip

Keep the flame medium — rushing browns the base too fast.

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