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Home » RASAMS » Beetroot rasam recipe | 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 tsp Tamarind – Small gooseberry size
  • 1/4 tsp Jaggery
  • 1 tsp Rasam powder Optional
  • 2 Green chilli
  • 1 pinch Turmeric
  • Salt – As needed

To roast and grind to paste

  • 1 tsp Oil
  • 4 Red chilli
  • 1 tbsp Coriander seeds
  • 1/2 tsp Fenugreek seeds
  • 1 tsp Cumin seeds
  • 5 Curry leaves
  • 1/4 cup Coconut grated

To temper

  • 1 tsp Oil
  • 1/2 tsp Mustard
  • 1 sprig Curry leaves
  • 2 tsp Finely chopped Garlic
  • 1 pinch Asafoetida/ hing

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.

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

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Filed Under: BEETROOT RECIPES, RASAMS Tagged With: beetroot rasam

Previous Post: « Punugulu recipe | Easy tea time snacks
Next Post: Cauliflower pakoras recipe | Gobi Pakora »

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 4, 2015 at 6:41 am

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

    Reply
  14. Unknown

    February 4, 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 4, 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 4, 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 4, 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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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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