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Beetroot Rasam Recipe
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3.85 from 13 votes

Beetroot Rasam Recipe

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Rasam, Soup
Cuisine: Indian, South Indian, Tamil Nadu
Servings: 4 people
Calories: 70kcal
Author: Sowmya Venkatachalam

Equipment

  • Pressure Cooker
  • Sauce Pan

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

  1. We can use fried brinjal, sautéed shallots, cooked brinjal etc in place of beetroot and enhance the original flavor of the rasam

Nutrition

Serving: 1Cup | Calories: 70kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g