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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.
Prep Time5 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 6


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

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


  • 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.


  • 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.