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,
Keerai Masiyal with Paruppu | கீரை மசியல்
INGREDIENTS REQUIRED FOR BEETROOT RASAM
- 1/2 a large beetroot
- Ripe Tomatoes
- Tamarind – a small lime size
- Water
- Lots of Garlic
- Corriander leaves for garnish
- Green Chillies
- Jaggery
- Oil, Mustard seeds, Cumin seeds, Fenugreek seeds, Turmeric powder
(To make rasam podi )
- Coriander Seeds
- Toor Dal
- Blackpepper
- Cumin seeds
- Dry Red chillies
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.
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
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.
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.
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
If you try this recipe, Leave a comment, rate it. Click a picture and tag #soulsomecooking on Instagram or Facebook ill be happy see it.
BEETROOT RASAM
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