Beetroot Rasam | Healthy & Tasty Rasam Recipe | South Indian Style Rasam | Beetroot Charu | Ruchi


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Rasam Recipe | Beetroot Rasam Recipe | Beetroot Charu | Beetroot Juice | How to Make Beetroot Rasam | South Indian Rasam | Instant Rasam Recipe | How …

24 replies
  1. Mytreyi Shastry Aravind
    Mytreyi Shastry Aravind says:

    I follow your recipes keenly. You are super talented indeed.
    As a South Indian, I have the following comments
    1. You don’t boil the rasam for too long. It kills the rasam.
    2. You don’t add chilli powder when you add rasam powder.
    3. You do the tadka in the end and after that, you will have to switch off the flame.
    4. You do the tadka in ghee and not in oil for rasam. Also, there is no urad dal for rasam tadka. Most importantly, you let the mustard crackle until you add curry leaves and then pour it into the rasam.
    I see a lot of North Indians completely messing up South Indian food with incomplete understanding of the cuisine. Please learn these basics before you post any South Indian recipe in the future. The idea of beetroot rasam is very innovative but needs better implementation. Good luck to you!

    Reply
  2. Deadlicious
    Deadlicious says:

    I am not a big fan of beetroot but this looks amazing. The color is so beautiful & vibrant. I am really excited to try this out but I think roasting the veggies will be great instead of pressure cooking them.

    Reply
  3. Coffy n Clicks
    Coffy n Clicks says:

    I love your recipes maam you the best and beautifull lady in making yummy delicious mouth watering recipes..really enjoyed watching this beetroot rasam..very healthy and tasty..you jus made my day wd this amazing rasam..a big thanks for the recipe and the presentation and the way you explained iam impressed..you looking great maam..huge big thumbsup wd more love always..

    Reply

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