Beetroot rasam recipe, an interesting, colorful and healthy twist to the regular rasam, with fresh ground rasam powder. Step by step photos.
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.
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Beetroot rasam recipe
Ingredients
- 1 Beetroot small
- 1 tsp Tamarind – Small gooseberry size
- ¼ 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
- ½ tsp Fenugreek seeds
- 1 tsp Cumin seeds
- 5 Curry leaves
- ¼ cup Coconut grated
To temper
- 1 tsp Oil
- ½ 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
- 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.
Serve hot with rice and appalam or any vegetable side dish.
Rasam is my favourite…
Ada quite interesting. Appealing color too.will give it a try
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.
Lovely color…
inviting color.. super duper rasam raji..
Very colorful…could imagine the result color we get when mixed with rice!!! Yummy….
Very colorful…could imagine the result color we get when mixed with rice!!! Yummy….
very unique rasam!! lovely color!!
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 ……
very colourful and lovely
Never heard of this rasam before..would love to give it a try soon!
Nice recipe and lovely clicks..
Visual delight.
Loved the colour, nice innovative twist to the traditional rasam. Nice clicks as usual.
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"
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.
Hi raks….
Today I tried this rasam… it came out very well…
Thanks for sharing raji….
Oops, yeah mistake , will edit to add.
An usefull post,thx to admin for the article
Nice recipe. Turned out very flavorful and tasty. Thanks for the recipe Raks 🙂
Super recepie
Hi Rajeshwari, tried this rasam- and it was super flavorful. Your recipes always have a unique flavor and a magic to it!