Beetroot Rasam

When I first starting cooking Indian, shortly after my transition to a vegetarian diet, my focus was mainly on dishes common to the Northern region. As I became comfortable with the cooking techniques and ingredients commonly used, I started experimenting more, coming up with fusion style dishes. Lately I'm captivated by traditional south Indian cuisine, and Chandra Padmanabhan has certainly been an inspiration and helped expand my culinary horizons. Dakshinwas my first introduction to her recipes and so impressed was I with the results, I hunted down a copy of Southern Spice. My copy arrived a few weeks back and this cleansing beetroot rasam stood out right away.

Traditionally served as the second course of the meal after thick and spicy sambars, rasams are generally soupier and thinner, commonly made up of fresh spice powders, tamarind, tomatoes and lemon or lime juice.

I do often rely on store-bought ground spice powders with satisfying results, but taking the little extra time to roast some seeds and grind them into a paste or powder at home is well worth the effort. As is the little time involved to fry up the crunchy seed and chili tempering for this rasam. As Ms. Padmanabhan reminds us, "mastery over seasonings can make all the difference."

My version is a thicker rasam that I served for a one-course dinner with hot fresh cooked white basmati rice mixed with some of my tamarind chutney. On the side, the rich green leaves from the beets, dressed with a small minced shallot, juice from half a lemon, a few splashes of olive oil, a sprinkle of sea salt and some freshly cracked pepper.

I might add this rasam would be an ideal appetizer too.

Beetroot Rasam

Recipe by Lisa Turner Adapted from Southern Spice Cuisine: South Indian Published on April 12, 2009 Colorful south Indian soup of sweet roasted beets simmered with fragrant and spicy seasonings Print this recipe Rasam: 3 small beets (1 lb or 450 g), scrubbed lime-size piece of tamarind pulp 2 tablespoons jaggery or brown sugar 1 teaspoon sea salt Spice paste: 2 teaspoons sesame oil 1 heaping tablespoon coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1/2 teaspoon asafetida 6 dried whole red chilies 1 heaping tablespoon dried grated unsweetened coconut Tempering: 2 teaspoons ghee, butter or oil 1 teaspoon brown mustard seeds 1/2 teaspoon cumin seeds 1 dried whole red chili, split in half small handful of dried curry leaves Garnish: 2 tablespoons fresh cilantro leaves, chopped Instructions: Wrap the beets in foil and roast in a 375° oven for 1 hour or until tender. Alternately, boil the beets in salted water for 30 to 45 minutes until tender. Let cool to room temperature then peel and mash with a fork or potato masher. Set aside. Meanwhile, soak the tamarind pulp in 1 1/2 cups of hot water for 15 to 20 minutes. Strain the water into a bowl, squeezing as much liquid out of the pulp as you can. Discard the pulp and set the tamarind liquid aside. Heat the oil for the spice paste in a frying pan over medium heat. When hot, add the coriander seeds, cumin seeds, fenugreek seeds, asafetida and dried chilies. Stir for 5 minutes until the seeds are fragrant. Add the coconut to the pan, stir once or twice, and then add a few tablespoons of water. Remove from the heat, cool slightly, and then grind to a paste in a mortar and pestle or in a small food processor or blender. Set aside. Combine the tamarind liquid, jaggery or brown sugar and salt in a medium saucepan. Bring to a boil, reduce heat to medium-low, and simmer for 10 minutes. Add the mashed beets and spice paste. Simmer uncovered for 5 to 10 minutes, stirring occasionally and adding more water if you want a thinner rasam. For the tempering, heat the ghee, butter or oil in a small saucepan over medium heat. When hot add the mustard seeds, cumin seeds, dried chili and curry leaves. When the mustard seeds turn grey and begin to pop, pour into the rasam. Stir and cover and let stand for a few minutes to let the flavors mingle. Serve hot, garnished with fresh chopped cilantro leaves. Makes 4 servings

More beet goodness: Beet, Barley and Black Bean Soup Beetroot and Quinoa Salad with Feta and Olives Creamy Beet Borscht Orange and Beet Soup And for dessert, beetroot cake