Updated on by Raks Anand 21 Comments
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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 4 votes
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 minutes
Cook Time 20 minutes minutes
Author Raks Anand
Servings 6
Cup measurements
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.
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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.
Other South Indian Rasam Recipes
- Easy Mint Rasam Recipe | Pudina rasam recipe
- Pachai Puli Rasam Recipe
- Nellikai Rasam | Amla / Indian Gooseberry rasam
- Instant rasam without dal, 10 minute rasam
Reader Interactions
Comments
Rumana Ambrin
Rasam is my favourite...
Reply
jeyashri suresh
Ada quite interesting. Appealing color too.will give it a try
Reply
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.
Reply
Anitha Kirubakaran
Lovely color...
Reply
Suchi Sm
inviting color.. super duper rasam raji..
Reply
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....
Reply
Sundari Nathan
very unique rasam!! lovely color!!
Reply
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 ......
Reply
Ramya Gokul
very colourful and lovely
Reply
Recipe world
Never heard of this rasam before..would love to give it a try soon!
Nice recipe and lovely clicks..Reply
Durga Karthik.
Visual delight.
Reply
Vandana Rajesh
Loved the colour, nice innovative twist to the traditional rasam. Nice clicks as usual.
Reply
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"
Reply
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.
Reply
apsara-illam
Hi raks....
Today I tried this rasam... it came out very well...
Thanks for sharing raji....Reply
Raks anand
Oops, yeah mistake , will edit to add.
Reply
gedesagus yudistira
An usefull post,thx to admin for the article
Reply
Lakshmi Canteen @ Koppa
Nice recipe. Turned out very flavorful and tasty. Thanks for the recipe Raks 🙂
Reply
kalyani
Super recepie
Reply
Rati
Hi Rajeshwari, tried this rasam- and it was super flavorful. Your recipes always have a unique flavor and a magic to it!
Reply
