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    Home » Recipes » Rasam Recipes

    Beetroot rasam recipe | Rasam recipes

    January 22, 2015 by Raks Anand 21 Comments / Jump to Recipe

    Beetroot rasam recipe, an interesting, colorful and healthy twist to the regular rasam, with fresh ground rasam powder. Step by step photos.

    beetroot rasam

    I have never imagined such rasam before, but when Sangeeta sent the picture it was quite appealing. She sent me the recipe not one time not two time but 4 times in whatsapp as my phone gone faulty. Still she patiently sent me every time I asked her the recipe, so finally today I tried the rasam. While I was preparing the rasam itself, it was so flavorful and loved the aroma a lot.

    Its worth a try and you can make kids consume beets if they don’t eat in the other forms. I had a cup of this rasam as such and it was so good to have it as a soup to drink too.  Give a lavish garnish of finely chopped coriander or even mint leaves, this is a wonderful rasam.

    beetroot rasam

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    beetroot rasam
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    5 from 1 vote

    Beetroot rasam recipe

    Beetroot rasam recipe, an interesting, colorful and healthy twist to the regular rasam, with fresh ground rasam powder. Step by step photos.
    Course Main Course
    Cuisine Indian
    Prep Time 5 minutes
    Cook Time 20 minutes
    Servings 6
    Cup measurements

    Ingredients

    • 1 Beetroot small
    • 1 teaspoon Tamarind - Small gooseberry size
    • ¼ teaspoon Jaggery
    • 1 teaspoon Rasam powder Optional
    • 2 Green chilli
    • 1 pinch Turmeric
    • Salt

    To roast and grind to paste

    • 1 teaspoon Oil
    • 4 Red chilli
    • 1 tablespoon Coriander seeds
    • ½ teaspoon Fenugreek seeds
    • 1 teaspoon Cumin seeds
    • 5 Curry leaves
    • ¼ cup Coconut grated

    To temper

    • 1 teaspoon Oil
    • ½ teaspoon Mustard
    • 1 sprig Curry leaves
    • 2 teaspoon Finely chopped Garlic
    • 1 pinch Asafoetida/ hing
    Prevent your screen from going dark

    Instructions

    • Cook beetroot until soft. You can do it either on stove top by peeling off the skin and boiling in water, or pressure cook it or microwave it.
    • Once done, cube and keep aside.
    • Soak tamarind in hot water, extract juice, add water and make it total 4 cups.
    • Roast the ingredients under ‘To roast & grind’ table in order. Cool down and grind it with the cooked beetroot and little water to a paste.
    • Boil the tamarind water, say for 3 mins, add the ground paste, rasam powder if using, salt, jaggery, turmeric, slit green chillies. Mix well.
    • Let it froth and boil for a minute. In a kadai, heat oil, temper with the items given under ‘To temper’ table and add it to the rasam, mix well.

    Notes

    • I used a small beetroot, which gave so much volume, if the beetroot is big, use just half.
    • Coconut must be added towards the end after the other ingredients get roasted, while roasting.
    • You can add coriander leaves as garnish, will enhance taste and flavor.
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    Beetroot rasam method

    1. Cook beetroot until soft. You can do it either on stove top by peeling off the skin and boiling in water, or pressure cook it or microwave it. Once done, cube and keep aside.
    2. Soak tamarind in hot water, extract juice, add water and make it total 4 cups.
    3. Roast the ingredients under ‘To roast & grind’ table in order. 1-roast
    4. Cool down and grind it with the cooked beetroot and little water to a paste. 2-grind 
    5. Boil the tamarind water, say for 3 mins, add the ground paste, rasam powder if using, salt, jaggery, turmeric, slit green chillies. Mix well.3-boil
    6. Let it froth and boil for a minute. 4-boil
    7. In a kadai, heat oil, temper with the items given under ‘To temper’ table and add it to the rasam, mix well. 5-temper

    Notes

    • I used a small beetroot, which gave so much volume, if the beetroot is big, use just half.
    • Coconut must be added towards the end after the other ingredients get roasted, while roasting.
    • You can add coriander leaves as garnish, will enhance taste and flavor.

    Serve hot with rice and appalam or any vegetable side dish.

    beetroot rasam recipe

    Other South Indian Rasam Recipes

    • mint rasam recipe
      Easy Mint Rasam Recipe | Pudina rasam recipe
    • raw tamarind rasam
      Pachai Puli Rasam Recipe
    • nellikai rasam recipe
      Nellikai Rasam | Amla / Indian Gooseberry rasam
    • 10-mins-instant-rasam
      Instant rasam without dal, 10 minute rasam

    Reader Interactions

    Comments

    1. Rumana Ambrin

      January 22, 2015 at 8:20 am

      Rasam is my favourite...

      Reply
    2. jeyashri suresh

      January 22, 2015 at 8:39 am

      Ada quite interesting. Appealing color too.will give it a try

      Reply
    3. Unknown

      January 22, 2015 at 8:56 am

      Looks delicious! Can you tell me which brand of toor dal do you use to make sambar? I've tried the toor dal available in mustafa is not good.

      Reply
    4. Anitha Kirubakaran

      January 22, 2015 at 9:46 am

      Lovely color...

      Reply
    5. Suchi Sm

      January 22, 2015 at 11:00 am

      inviting color.. super duper rasam raji..

      Reply
    6. Mahalakshmi

      January 22, 2015 at 1:13 pm

      Very colorful...could imagine the result color we get when mixed with rice!!! Yummy....

      Reply
    7. Mahalakshmi

      January 22, 2015 at 1:13 pm

      Very colorful...could imagine the result color we get when mixed with rice!!! Yummy....

      Reply
    8. Sundari Nathan

      January 22, 2015 at 4:32 pm

      very unique rasam!! lovely color!!

      Reply
    9. Bala Jayaseelan

      January 22, 2015 at 5:51 pm

      Nice...... Try beets kara kuzhambu, tastes yum. Chop the beets into very small cubes and fry next to onions and proceed. If you already have it in your blog please excuse ......

      Reply
    10. Ramya Gokul

      January 23, 2015 at 4:26 am

      very colourful and lovely

      Reply
    11. Recipe world

      January 23, 2015 at 6:39 am

      Never heard of this rasam before..would love to give it a try soon!
      Nice recipe and lovely clicks..

      Reply
    12. Durga Karthik.

      January 24, 2015 at 1:20 am

      Visual delight.

      Reply
    13. Vandana Rajesh

      February 04, 2015 at 6:41 am

      Loved the colour, nice innovative twist to the traditional rasam. Nice clicks as usual.

      Reply
    14. Unknown

      February 04, 2015 at 6:42 am

      If I'm not mistaken, have you added curry leaves also to the ingredients that need to be roasted? It's visible in the pics but not mentioned it in "to roast and grind"

      Reply
    15. jambunathan

      February 04, 2015 at 6:43 am

      HI,

      I am a foodie but one who could not even prepare hot water properly all my life. But was attracted to your blog just because of the awesome pictures of food. I started reading and even tried a few recipes.(and some even came good (edible, that's to say).

      Great work of passion, I should say.

      Keep up the good work.

      Reply
    16. apsara-illam

      February 04, 2015 at 6:43 am

      Hi raks....
      Today I tried this rasam... it came out very well...
      Thanks for sharing raji....

      Reply
    17. Raks anand

      February 04, 2015 at 6:47 am

      Oops, yeah mistake , will edit to add.

      Reply
    18. gedesagus yudistira

      February 16, 2015 at 8:23 am

      An usefull post,thx to admin for the article

      Reply
    19. Lakshmi Canteen @ Koppa

      April 12, 2016 at 9:44 am

      Nice recipe. Turned out very flavorful and tasty. Thanks for the recipe Raks 🙂

      Reply
    20. kalyani

      October 27, 2017 at 3:54 am

      Super recepie

      Reply
    21. Rati

      January 21, 2021 at 5:50 pm

      Hi Rajeshwari, tried this rasam- and it was super flavorful. Your recipes always have a unique flavor and a magic to it!

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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