Beetroot rasam recipe, simple and easy beetroot rasam recipe with step by step photos and full video.
Rasam is a staple in South Indian homes. There are many variations in making the simple South Indian rasam. We make it with dal, without dal, with tamarind, without tamarind, and sometimes with or without tomato, sometimes we make it with fruits like pineapple, strawberry, orange and even watermelon.
I recently tasted beetroot rasam during my visit to India. I have been thinking for a while about posting the recipe for beetroot rasam in Jeyashris kitchen. This time, after tasting it in India, I decided to post this first and photograph the recipe. It tasted so good and we enjoyed the warm beetroot rasam. As the weather becomes very cold, the rasam soothes the throat well.
Also check out our Kalyana rasam, Mysore rasam, Pineapple rasam, Nellikai rasam, paruppu urundai rasam
Beetroot rasam recipe
Tasty South Indian style rasam recipe with beetroot
- 1 cup diced beetroot
- 1 tomato
- 1 small tamarind the size of a gooseberry without seeds
- 1.5 teaspoon rasam powder
- ½ teaspoon turmeric powder
- 2 tablespoon toor dal
- 2 squeezes asafoetida
- Salt if necessary
- Few curry leaves
- Few coriander leaves
- Water if necessary
Tempering
- ½ tablespoon oil or ghee
- 1 teaspoon mustard seeds
- 1 green chile
- 1 teaspoon cumin seed
- 1 teaspoon black whole pepper
- 3-4 clove of garlic optional
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Add 1 cup diced beetroot, 1 tomato, small piece of tamarind and few coriander stalks in a vessel and add ½ cup water.
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In a small bowl, add 2 tablespoons of toor dal, wash and add a pinch of tamarind and enough water.
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Pressure cook these two for 4-5 whistles.
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When done, remove the tomato skin and discard it.
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Mash the dal and add 1 cup of water. Keep this aside.
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Cool the cooked beet mixture and grind it into a fine paste. Do not throw away the water.
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Add the ground paste to a saucepan and add 1 cup of water. Use the boiled water here.
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Now add the rasam powder, turmeric powder and salt.
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Cook this on low flame for 7 minutes until the raw smell of the rasam podi disappears.
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Now add the toor dal water.
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Mix well and cook until foamy.
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When it almost boils, turn off the heat.
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Add chopped coriander leaves and torn curry leaves.
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In a mortar, add pepper, cumin seeds, chopped green chili and a few cloves of garlic. You can skip garlic if you don’t want to.
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Make a coarse mixture of this. Alternatively, you can also pulse this in a mixie.
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In a pan, add ½ tablespoon of oil and 1 teaspoon of mustard seeds.
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When it starts to splutter, add the pulsed garlic mixture.
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Cook for a minute.
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Add this to the rasam.
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Tasty beetroot rasam is ready.
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Enjoy this with hot rice or eat it as soup.
2. In that case you can add 1 small tomato.
3. Beetroot rasam goes well with plain rice and any spicy coconut based curry or poriyal.
- Add 1 cup of diced beetroot, 1 tomato, a small piece of tamarind and a few coriander stalks in a vessel and add ½ cup of water.
- In a small bowl, add 2 tablespoons of toor dal, wash and add a pinch of tamarind and enough water.
- Pressure cook these two for 4-5 whistles.
- When done, remove the tomato skin and discard it.
- Mash the dal and add 1 cup of water. Keep this aside.
- Cool the cooked beet mixture and grind it into a fine paste. Do not throw away the water.
- Add the ground paste to a saucepan and add 1 cup of water. Use the boiled water here.
- Now add the rasam powder, turmeric powder and salt.
- Cook this on low flame for 7 minutes until the raw smell of the rasam podi disappears.
- Now add the toor dal water.
- Mix well and cook until foamy.
- When it almost boils, turn off the heat.
- Add chopped coriander leaves and torn curry leaves.
- In a mortar, add pepper, cumin seeds, chopped green chili and a few cloves of garlic. You can skip garlic if you don’t want to.
- Make a coarse mixture of this. Alternatively, you can also pulse this in a mixie.
- In a pan, add ½ tablespoon of oil and 1 teaspoon of mustard seeds.
- When it starts to splutter, add the pulsed garlic mixture.
- Cook for a minute.
- Add this to the rasam.
- Tasty beetroot rasam is ready.
- Enjoy this with hot rice or eat it as soup.
