Beetroot Rasam

Beetroot Rasam | Beetroot Soup is a South Indian style tomato and beetroot based soup spiced with a special spice mix called rasam podi.

This recipe is my latest addition to my rasas at home. I usually love to eat beetroot poriyal (Stir fry) with rasam a.k.a soup.

So thought why not make a rasam with beetroot ? Sometime Ago I tried mint rasam and posted on my instagram page and this beetroot rasam recipe had to go into my blog.

Traditionally rasam is made with tomatoes, tamarind and a spice mix specific to rasam recipes using – corriander seeds, cumin seeds, toor dal,Black pepper cons, Fenugreek, Dry red chillies.

This Aromatic spice mix is called rasam podi. Every family has its own style of making rasam.

There are many kind of rasam in South India using varying proportions. Personally I love making rasam with lots of garlic and I have used lots of garlic in this beetroot rasam too which tastes and smells perfect.

Check out my other South Indian Special recipes below,

South Indian Sambar Recipe

Red Amaranth Stir Fry

Keerai Masiyal with Paruppu | கீரை மசியல்

Keerai Morkuzhambu

INGREDIENTS REQUIRED FOR BEETROOT RASAM

  1. 1/2 a large beetroot
  2. Ripe Tomatoes
  3. Tamarind – a small lime size
  4. Water
  5. Lots of Garlic
  6. Corriander leaves for garnish
  7. Green Chillies
  8. Jaggery
  9. Oil, Mustard seeds, Cumin seeds, Fenugreek seeds, Turmeric powder

(To make rasam podi )

  • Coriander Seeds
  • Toor Dal
  • Blackpepper
  • Cumin seeds
  • Dry Red chillies
Beetroot Rasam recipe
How to make beet root rasam

Great for immunity

Rasam is usually had in a southindian meal towards the end of the meal, after the curries are eaten. The reason is rasam is said to aid in digestion and the ingredients in it help in feeling light and helps clear your palate.

Rasam is also light in consistency mostly like a thin soup, so it is recommended to eat it when someone is sick. Kind of like the chicken soup for flu in the western cuisine. Rasam is to South Asia.

How to eat

Serve this beetroot rasam with appalam or papad and omelette.

How to make rasam with beetroot

Prep work before you begin

Boil or pressure cook the beetroot with sufficient water. Keep the boiled water.

Peel the garlic pods

Finely chop the tomatoes

Soak the tamarind

Beetroot Rasam

Notes

You can adjust the spiciness of the rasam by skipping the green chillies in the recipe. How ever the 2 red chillies added to make the rasam podi or rasam powder shall remain to keep the flavors right.

Alternative Version

If you simply skip the beetroot this rasam turns into a simple tomato garlic rasam. Its absolutely Delicious as well.

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Shelf life

Rasam has a long shelf life because it has tamarind in it. Usually, Rasam Holds up to 3-4 days in the refrigerator.

Beetroot Rasam recipe with boiled beetroot recipe

HOW TO MAKE BEETROOT RASAM

TO MAKE RASAM POWDER

  • DRY ROAST TOOR DAL IN A PAN UNTIL NICE AND AROMATIC, COOL IT DOWN AND GRIND IT TO A FINE POWDER ALONG WITH CUMIN SEEDS, BLACK PEPPER CONS, CORRIANDER SEEDS AND DRY RED CHILLIES.

TO MAKE BEETROOT RASAM

  • HEAT A PAN ON MEDIUM FLAME, ADD OIL , ADD MUSTARD SEEDS AND ALLOW IT TO CRACKLE. 
  • NEXT ADD FENUGREEK SEEDS, GREEN CHILLIES SAUTÉ FOR A FEW SECONDS
  • NEXT ADD GARLIC AND SAUTÉ UNTIL THE GARLIC IS NICE AND AROMATIC
  • ADD IN CHOPPED TOMATOES, COOK IN MEDIUM FLAME UNTIL PULPY AND JUICY
  • NEXT ADD THE BEET ROOT WATER (FROM BOILING)
  • ADD IN SOAKED TAMARIND WATER AND SALT TO TASTE AND TURMERIC POWDER
  • BRING THE BEETROOT RASAM TO A BOIL FOR ABOUT 10 MINUTES ON MEDIUM FLAME. UNTIL NICE AND FROTHY.
  • NEXT, ADD CHOPPED BOILED BEETROOT, RASAM POWDER AND BRING IT TO ONE BOIL
  • SWITCH OFF THE FLAME GARNISH WITH CORRIANDER LEAVES AND GRATED COCONUT
South Indian style rasam recipe
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BEETROOT RASAM

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course, Main Dish
Cuisine: Indian, South Indian
Keyword: Rasam, Rasam Recipes

Ingredients

  • 1 TBSP OIL
  • 1 TSP MUSTARD SEEDS
  • 1/2 TSP FENUGREEK SEEDS
  • 1/4 TSP TURMERIC POWDER
  • 2 GREEN CHILLIES
  • 2 LARGE TOMATOES FINELY CHOPPED
  • 4-5 GARLIC PODS HAND POUNDED
  • SALT TO TASTE
  • WATER AS REQUIRED
  • 1/2 LARGE BOILED BEETROOT (PRESSURE COOKED 2 WHISTLES OR BOILED WITH SUFFICIENT WATER)
  • 1 PIECE JAGGERY
  • 1 small Lime sized TAMARIND
  • CORRIANDER LEAVES FOR GARNISH
  • GRATED COCONUT FOR GARNISH

TO MAKE RASAM POWDER

  • 1 TSP TOOR DAL
  • 1 TSP CUMIN SEEDS
  • 1 TSP BLACK PEPPER
  • 2-3 TSP DRIED RED CHILLIES
  • 1 TSP CORRIANDER SEEDS

Instructions

TO MAKE RASAM POWDER

  • DRY ROAST TOOR DAL IN A PAN UNTIL NICE AND AROMATIC, COOL IT DOWN AND GRIND IT TO A FINE POWDER ALONG WITH CUMIN SEEDS, BLACK PEPPER CONS, CORRIANDER SEEDS AND DRY RED CHILLIES.

TO MAKE BEETROOT RASAM

  • HEAT A PAN ON MEDIUM FLAME, ADD OIL , ADD MUSTARD SEEDS AND ALLOW IT TO CRACKLE.
  • NEXT ADD FENUGREEK SEEDS, GREEN CHILLIES SAUTÉ FOR A FEW SECONDS
  • NEXT ADD GARLIC AND SAUTÉ UNTIL THE GARLIC IS NICE AND AROMATIC
  • ADD IN CHOPPED TOMATOES, COOK IN MEDIUM FLAME UNTIL PULPY AND JUICY
  • NEXT ADD THE BEET ROOT WATER (FROM BOILING)
  • ADD IN SOAKED TAMARIND WATER AND SALT TO TASTE AND TURMERIC POWDER
  • BRING THE BEETROOT RASAM TO A BOIL FOR ABOUT 10 MINUTES ON MEDIUM FLAME. UNTIL NICE AND FROTHY.
  • NEXT, ADD CHOPPED BOILED BEETROOT, RASAM POWDER AND BRING IT TO ONE BOIL
  • SWITCH OFF THE FLAME GARNISH WITH CORRIANDER LEAVES AND GRATED COCONUT

Also check out other similar recipes

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Hi, I am Divya !
Hi, I am Divya !

 I am the author of this blog Soulsomecooking. Thank you for visiting my site. I love to share practical and easy to make recipes here. 

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