Beetroot Rasam is made with culmination of tomato and beetroot. It's a healthy and nutritious rasam recipe with goodness of beetroot, spiced with curry leaves and freshly ground masala. I have made this rasam using freshly ground masala as it enhances the taste and flavor.
Rasam is always a part of our grand lunch menu. Even some of us regularly make rasam especially if we have little baby or kids in home. Its always soothing to drink rasam after a heavy lunch or can be served with hot steaming rice along with a teaspoon of ghee. Conventionally we make rasam with tomato and dal with rich flavor of pepper. We can enhance the rasam with vegetables too. Here, in this Beetroot Rasam, we use cooked beetroot and ground to paste and added it to rasam.
Some of the Variations that you can try in Beetroot Rasam
- You can add Garlic if you like the flavor. Few garlics can be crushed and added along with Tamarind Juice
- Instead of freshly ground masala you can use ready made Rasam powder. Add 2 teaspoon of Rasam Powder instead of freshly ground masala.
- Add dal water to enhance the taste. You can pressure cooke 2-3 tablespoon of toor dal and add it to the rasam
- Addition of Jaggery is optional
You can also try other popular Rasam varieties :
- Pineapple Rasam
- Raw Mango Rasam
- Gooseberry Rasam
- Kollu (Horsegram) Rasam
- Orange Rasam
- Vethalai (Betel Leaves) Rasam
- Brinjal Rasam
Recipe Card for Beetroot Rasam:
Beetroot Rasam Recipe
Equipments Needed
- Pressure Cooker
- Sauce Pan
Servings: 4 people
Calories: 70kcal
Rasam is an integral part of South Indian Lunch Menu. Tomato with dal Rasam is the conventional rasam most of us make. We can enhance the rasam with beetroot. The color and flavor of beetroot gets nicely blended with the rasam and makes the rasam unique and rich.
Print Recipe
Ingredients
- 1 Goosebery Size Tamarind
- ¼ teaspoon Turmeric Powder
- 1.5 teaspoon Salt Adjust As Needed
- a Pinch Asafoetida (Asafetida / Hing)
- 1 Beetroot Chopped
- 1 Tomato Chopped
- 1 Green Chili
- 1 tablespoon Coriander Leaves For Garnishing
For Rasam Spice Powder
- 1 tablespoon Coriander seeds
- 2 Red Chili
- 1 teaspoon Cumin Seeds
- 1 teaspoon Peppercorns
- Few Curry leaves
For Tempering
- 2 teaspoon Ghee
- 1 teaspoon Mustard Seeds
- 1 Red Chili
- Few Curry leaves
Instructions
Prepare Tamarind Juice
- Soak tamarind in warm water for about 10 mins and extract the juice and set aside
Cooking Beetroot
- Take chopped beetroot in a vessel. Pressure cook for 2 whistles or till its soft. We can use microwave to cook the chopped beetroot. Set the cooked beetroot aside
Preparing Rasam Spice Powder
- Dry roast coriander seeds, cumin seeds, pepper, red chili and curry leaves till the coriander seeds become light brown.
- Grind the roasted ingredients to a coarse powder.
Grinding Beetroot and Tomato
- Take the cooked Beetroot and chopped tomato in a mixer jar and grind it to paste
Making Rasam
- Take the tamarind juice in a sauce pan. Add slit green chili, salt, half of the spice powder along with asafoetida to the tamarind juice.
- Boil the tamarind for juice for 5 mins to get rid of its raw smell.
- Add the ground beetroot with tomato paste to the rasam. Adjust the consistency of the rasam by adding water.
- Now, add the rest of the rasam powder. Keep in flame till the frothy layer forms on top of the rasam. Switch off the rasam without brining it to boil.
Tempering Process
- Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add the red chili, curry leaves and switch off the flame.
- Add this tempering to rasam. Finally garnish with coriander leaves.
Notes
- We can use fried brinjal, sautéed shallots, cooked brinjal etc in place of beetroot and enhance the original flavor of the rasam
Nutritional Info
Nutrition Facts
Beetroot Rasam Recipe
Amount Per Serving (1 Cup)
Calories 70
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 13g4%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Pictures:
PREPARE TAMARIND JUICE
-
Soak tamarind in warm water for about 10 mins and extract the juice and set aside
COOKING BEETROOT
-
Take chopped beetroot in a vessel. Pressure cook for 2 whistles or till its soft. We can use microwave to cook the chopped beetroot. Set the cooked beetroot aside
PREPARING RASAM SPICE POWDER
-
Dry roast coriander seeds, cumin seeds, pepper, red chili and curry leaves till the coriander seeds become light brown.
-
Grind the roasted ingredients to a coarse powder.
GRINDING BEETROOT AND TOMATO
-
Take the cooked Beetroot and chopped tomato in a mixer jar and grind it to paste
MAKING RASAM
-
Take the tamarind juice in a sauce pan. Add slit green chili, salt, half of the spice powder along with asafoetida to the tamarind juice. Boil the tamarind for juice for 5 mins to get rid of its raw smell.
- Add the ground beetroot with tomato paste to the rasam. Adjust the consistency of the rasam by adding water. Now, add the rest of the rasam powder. Keep in flame till the frothy layer forms on top of the rasam. Switch off the rasam without brining it to boil.
TEMPERING PROCESS
-
Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add the red chili, curry leaves and switch off the flame. Add this tempering to rasam. Finally garnish with coriander leaves.
- Serve the delicious Beetroot Rasam with hot steaming rice or as a soup and enjoy the hot Rasam!
