Beetroot Rasam Recipe (Beetroot Saaru)
Beetroot Rasam (Beetroot Saaru) is a delicious take on the classic tomato rasam made by adding beetroot puree to it. Make it using my easy recipe (vegan, gluten-free).
Do try my Tomato Rasam and Coconut Milk Rasam as well.
About Beetroot Rasam
Beetroot Rasam (Beetroot Saaru) is a variation of the classic tomato rasam made by adding beetroot puree to the traditional recipe.
It is tangy, spicy, and loaded with warm flavors.
This recipe is incredibly easy to make and comes together in under 30 minutes, using just a few simple ingredients.
Ingredients
For The Rasam Powder
You will need black peppercorns (kali mirch), cumin seeds, dry red chilies, and whole coriander seeds.
For The Beetroot Rasam
To make the rasam, you will need a small fresh beetroot, a small fresh tomato, tamarind pulp, garlic, curry leaves, salt, and cilantro (fresh coriander leaves).
For Tempering
Temper the rasam with ghee (or oil), brown mustard seeds, asafetida (hing), and dry red chilies.
How To Make Beetroot Rasam
Make Rasam Powder
Dry roast the following ingredients over medium heat until slightly browned and fragrant (3-4 minutes).
- ½ teaspoon whole black peppercorns
- teaspoon cumin seeds
- 2 whole dry red chilies (stalks removed)
- 1 teaspoon whole coriander seeds
Remove the pan from the heat and transfer the roasted ingredients to a mortar and pestle.
Crush to make a coarse rasam powder.
Make The Rasam
Heat 1 cup of water in a pan over medium heat.
Add ½ cup of peeled and cubed beetroot and ½ cup of chopped tomatoes to the pan and cook for 10 minutes.
Remove the pan from the heat and let the ingredients cool down to room temperature.
Transfer the cooked beetroot and tomatoes, along with the water, to a blender and blend to make a coarse puree.
Add the following ingredients to a pan.
- tomato beetroot puree
- 2 teaspoon tamarind pulp
- 2-3 smashed peeled garlic cloves
- 10-12 whole curry leaves
Add 2 cups of water and stir well.
Cook the rasam on medium-low heat for 10-12 minutes.
Now add the rasam powder that you made earlier and 1 teaspoon salt, and mix well. Cook until the beetroot rasam comes to a gentle boil.
Add 1 tablespoon chopped cilantro and mix well.
Temper The Rasam
Heat 1 tablespoon ghee or oil in a small pan over medium-high heat.
Once the ghee is hot, add the following ingredients and let them crackle for 4-5 seconds.
- ½ teaspoon brown mustard seeds
- ¼ teaspoon asafetida
- 1 dry red chili (broken into small pieces)
Pour the tempering over the rasam and mix well.
Check for salt and add more if needed. Serve hot.
Pro Tips By Neha
Beetroot leaves permanent red marks on the clothes or utensils they come in contact with. So use old utensils and wear an apron while handling them.
I used fresh tomatoes, but you can use canned crushed tomatoes, too.
Tamarind pulp can be replaced with lemon juice (or lime juice).
My recipe is made without dal, but you can add ¼ cup of cooked toor dal to it.
You can also add a small amount of jaggery to this recipe.
You can roast ¼ cup of grated fresh coconut until it is light brown in color and grind it along with beetroot and tomatoes for a taste change.
Serving Suggestions
Rasam Rice is the most comforting meal you can have!
Serve this Beetroot Rasam on a bed of steamed white rice or brown rice, accompanied by a dollop of ghee, papad, and your favorite pickle.
You can also enjoy beetroot rasam as a soup on a cold winter or monsoon day.
Storage Suggestions
Beetroot saru will last for 3-4 days in an airtight container in the refrigerator.
Heat it over medium-low heat until hot and serve.
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Beetroot Rasam Recipe
Ingredients
For The Rasam Powder
- ½ teaspoon whole black peppercorns (kali mirch)
- 1 teaspoon cumin seeds
- 2 whole dry red chilies (stalks removed)
- 1 teaspoon whole coriander seeds
For The Rasam
- 3 cups water (divided)
- ½ cup peeled and cubed beetroot
- ½ cup chopped tomatoes
- 2 teaspoons tamarind pulp
- 2-3 smashed peeled garlic cloves
- 10-12 whole curry leaves
- 1 teaspoon salt (or to taste)
- 1 tablespoon chopped cilantro (fresh coriander leaves)
For Tempering
- 1 tablespoon oil (or ghee)
- ½ teaspoon brown mustard seeds
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- 1 dry red chili (broken into small pieces)
Instructions
Make Rasam Powder
- Dry roast peppercorns, cumin seeds, dry red chilies, and coriander seeds over medium heat until slightly browned and fragrant (3-4 minutes).
- Remove the pan from the heat and transfer the roasted ingredients to a mortar and pestle.
- Crush to make a coarse rasam powder.
Make The Rasam
- Heat 1 cup water in a pan over medium heat.
- Add beetroot and tomatoes to the pan and cook for 10 minutes.
- Remove the pan from the heat and let the ingredients cool down to room temperature.
- Transfer the cooked beetroot and tomatoes along with the water to a blender and blend to make a coarse puree.
- Add the puree, tamarind pulp, garlic, and curry leaves to a pan.
- Add 2 cups of water and stir well.
- Cook the rasam on medium-low heat for 10-12 minutes.
- Now add the rasam powder that you made earlier and salt and mix well. Cook until rasam comes to a gentle boil.
- Add cilantro and mix well.
Temper The Rasam
- Heat ghee or oil in a small pan over medium-high heat.
- Once the ghee is hot, add mustard seeds, asafetida, and dry red chili and let them crackle for 4-5 seconds.
- Pour the tempering over the rasam and mix well.
- Check for salt and add more if needed. Serve hot.
Excellent Very Tasty &Healthy RecipeThankyou
Happy to hear 🙂