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 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
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.
Rumana Ambrin
Rasam is my favourite...
jeyashri suresh
Ada quite interesting. Appealing color too.will give it a try
Unknown
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.
Anitha Kirubakaran
Lovely color...
Suchi Sm
inviting color.. super duper rasam raji..
Mahalakshmi
Very colorful...could imagine the result color we get when mixed with rice!!! Yummy....
Mahalakshmi
Very colorful...could imagine the result color we get when mixed with rice!!! Yummy....
Sundari Nathan
very unique rasam!! lovely color!!
Bala Jayaseelan
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 ......
Ramya Gokul
very colourful and lovely
Recipe world
Never heard of this rasam before..would love to give it a try soon!
Nice recipe and lovely clicks..
Durga Karthik.
Visual delight.
Vandana Rajesh
Loved the colour, nice innovative twist to the traditional rasam. Nice clicks as usual.
Unknown
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"
jambunathan
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.
apsara-illam
Hi raks....
Today I tried this rasam... it came out very well...
Thanks for sharing raji....
Raks anand
Oops, yeah mistake , will edit to add.
gedesagus yudistira
An usefull post,thx to admin for the article
Lakshmi Canteen @ Koppa
Nice recipe. Turned out very flavorful and tasty. Thanks for the recipe Raks 🙂
kalyani
Super recepie
Rati
Hi Rajeshwari, tried this rasam- and it was super flavorful. Your recipes always have a unique flavor and a magic to it!