Beetroot rasam recipe | Rasam recipes

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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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.
4. Cool down and grind it with the cooked beetroot and little water to a paste.  
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.
6. Let it froth and boil for a minute.
7. 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.