BEETROOT CARROT TOMATO RASAM
we come across many beverages around the world
some hot, some cold .. according to human’s taste they unfold
one such beverage is our homely RASAM
which people down south in india find it awesome
be it in marriages or any traditional function
the south indian platter must include the RASAM portion
medicinal value is also tagged to the drink
the ingredients involved help the disease to shrink
for cold and cough it is a sure shot beverage
every kitchen in south india owns it for ages
that’s our lovely RASAM story
Many more tags go along with it in full glory
Beetroot Carrot Tomato Rasam: A Daily Dose of Deliciousness!
Let’s be real—incorporating beetroot and carrot into your daily diet is crucial because they’re nutritional powerhouses. But making juice or salad every day? That’s like asking a unicorn to dance the cha-cha every morning. Enter the Beetroot Carrot Tomato Rasam, your new best friend that’s quicker than you can say “nutritional overload!”
I stumbled upon a video featuring carrot tomato rasam and thought, “Why not invite beetroot to the party?” So, I tried it, and guess what? It was a hit! The family loved it, and now this rasam is practically a permanent resident on our dining table.
Let’s get cooking and turn your kitchen into a flavor fiesta!
Ingredients to Make the Beetroot Carrot Tomato Rasam:
1. 1/4 Beetroot: Because who doesn’t love a splash of color and a boost of nutrients?
2. 1 Small Carrot: Tiny but mighty!
3. 1 Tomato: The classic ingredient that keeps things juicy.
4. A Few Cloves of Garlic: For that “Ooh, what’s that aroma?” moment.
5. 1 Teaspoon Dhania (Coriander) and Jeera (Cumin): Spices that make your taste buds do a happy dance.
6. 1/2 Teaspoon Whole Black Pepper: Adds just the right amount of zing.
7. A Handful of Kadipatta (Curry Leaves): Because life’s too short for bland food.
8. Spices to Taste: Salt, turmeric, and hing (asafoetida)—season to your heart’s content!
9. A Handful of Coriander Leaves: For garnish and a fresh burst of flavor.
Let’s Rasam Up Your Life:
Boil, Baby, Boil:
Toss the beetroot, carrot, and tomato into a small pot and boil until they’re softer than your grandma’s quilt. Let them cool down—patience, my friend!
Blend Like a Pro:
Once cooled, chuck the veggies into a mixer grinder. Add garlic, coriander, cumin, black pepper, and curry leaves. Blend until you’ve got a paste smoother .
Cook Up a Storm:
Transfer the glorious paste into a deep-bottomed vessel. Add double the amount of water, because nobody likes a rasam that’s thicker than a bowl of cement.
Stir in turmeric, salt, and hing. Bring it to a boil and let it simmer for 7 to 10 minutes. Yes, you’re making magic happen.
Garnish and Serve:
Toss in the chopped coriander leaves like you’re sprinkling fairy dust.
Enjoy: Pour yourself a hot, aromatic glass of this rasam and relish every sip. It’s like a warm hug for your tummy!
Point to Note:
You might be wondering, “Where’s the tamarind?” Well, in my quest for a daily rasam that doesn’t make my tummy go sour, I’ve skipped it. I figure, why risk a sour face when you can have sweet, spicy goodness every day?
And there you have it—your new daily rasam ritual! Remember, even without tamarind, this rasam is so tasty that your taste buds will be sending thank-you notes.
Feel free to share this with anyone who could use a bit of humor and a great recipe in their life!
https://reflectwithsmitha.com/how-to-make-tea-chai-masala-powder-easily-at-home/
so do try this recipe friends and let me know your feedback
until next time, keep smiling
much love .. stay happy .. stay blessed .. ALWAYS
SMITHA
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