Beetroot and Coconut Rasam
The Rasam as it is commonly known in South India is a very versatile and healthy soup made in several different ways. Primarily made with the use of lentils though variations of the same are made without lentils too. Rasam forms a vital part of the meal and is sipped with the meal to add flavour and acts much like a digestive. This recipe is very traditional with some Cyrus additions.
Recipe is supplied by Love British Food Ambassador Cyrus Todiwala, OBE DL - Cafe Spice
- 400g Beetroot
- 150g Lentils, yellow or pink
- 1 small Onion, finely chopped
- 1 clove Garlic, crushed
- 1 tbsp Coriander Seeds, crushed fine
- 2-3 large Whole Red Chilli
- 1/4 tsp Turmeric Powder
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- 5-6 Fenugreek Seeds
- 5-6 Peppercorns
- 2 tbsp Tamarind Pulp
- 2l water
- 10-12 curry leaves
- Salt, to taste
- 1 tbsp Sunflower or rapeseed oil
- 1 tin Coconut Milk
- Wash the lentils well until the liquid clears, soak for a few hours in enough water to cover by an inch.
- Wash and cut the beetroot into thin slices and transfer to a casserole along with the lentils and chopped onions.
- Add in the water, the turmeric powder, some salt and boil until everything is soft. Purée with a stick blender or in a blender.
- Heat the oil in a small two-litre type saucepan and add the mustard seeds and let them crackle.
- Now add the chopped curry leaves, the crushed coriander seeds, red chillies, cumin, peppercorns and fenugreek seeds and sauté on a medium heat for six to eight minutes.
- Add the pureed vegetables, the tamarind pulp and slowly bring to the boil.
- Simmer for ten to fifteen minutes, whisk a little add the coconut milk and strain.
- Serve straight away if you like or set aside reheat and serve later.