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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Beetroot Rasam

    Published: May 15, 2020 | Last Updated On: Jun 14, 2020 by Neha Mathur

    Beetroot Rasam

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    Jump to Recipe

    Beetroot Rasam or Beetroot Saaru is a delicious take on the classic tomato rasam. It is spicy, tangy and made from scratch. Here is how to make it.

    Beetroot Rasam served in a pan.

    South Indian cuisine is one of those cuisine that uses one vegetable in many forms.

    Be it in the curry, thorans, mixed rice, sambar and rasam, one particular vegetables can be used in so many ways. And that’s what I love about it!

    Firstly, you don’t get bored of eating the vegetable in the same way and you get the necessary nutrients also.

    And one of the very often used in South Indian cooking is Beetroot.

    To be frank, earlier I used to refrain from eating beetroot, but after I have tasted in so many South Indian dishes, this vegetable has become a regular at home. 

    Today, we will make a Beetroot Rasam, that’s one of my favourite ways to use Beetroot.

    The traditional Rasam is made of Dal and Tomatoes, but since I have tried this one, I am more into experimenting with new fruits and vegetables. 

    Very easy to make and filled with nutritional benefits, this rasam is apt for your weekday meals.

    Believe me if you are craving for something comforting yet satisfying, make this combination of Beetroot Rasam and Steamed Rice and pour some melted ghee on top! Yumm!

    Here are some more Rasam recipes, that are often made at home – Tomato Rasam, Raw Mango Rasam, Kerala Rasam.

    About the recipe

    Tangy and Spicy, it is a popular South Indian dish which is generally made with the combination of beetroot, tomato and tamarind.

    Here, along with Tomatoes and Tamarind, this rasam requires ingredients such as beetroot as the key ingredient, black peppercorns, cumin seeds, dry red chillies, coriander seeds, garlic, curry leaves, salt and coriander leaves. 

    You can make fresh homemade Rasam Powder or if you are short on time, you can even use the store bought ones.

    But I recommend you to use the homemade rasam powder, because it lends a beautiful and authentic flavour that you will not get the store bought ones. 

    If you like it a little sweet, you can add in a little jaggery too, for that very subtly sweet taste. 

    Ingredients

    Beetroot Rasam Ingredients.

    Serving Suggestions

    Rasam Rice is the most comforting meal you can have!

    Serve this Beetroot Rasam on the bed of steamed rice with a dollop of ghee, papad and your favourite pickle.

    You can also enjoy this Rasam as a soup on a cold Winter or Monsoon day. 

    Step By Step Recipe

    Dry roast peppercorns, cumin seeds, dry red chillies and coriander seeds until slightly browned.

    peppercorns, dry red chillies, cumin seeds and coriander seeds roasting in a pan.

    Crush to make a rough rasam powder.

    Crushed to make a rough rasam powder.

    Heat 1 cup water in a pan. Add beetroot and tomatoes and cook for 8-10 minutes.

    Beetroot and tomatoes cooking in a pan.

    Remove the pan from heat and let it cool.

    Cooked tomatoes and beetroot added in a grinder.

    Grind the cooked beetroot and tomatoes along with the water to make a coarse puree.

    Coarse puree made.

    Add the pureed beetroot and tomatoes, tamarind paste, garlic and curry leaves in a pan.

    Puree, tamarind, garlic, curry leaves added in a pan.

    Add 2 cups of water and cook the rasam on low heat for 8-10 minutes.

    Water added in the pan.

    Now add the roasted powder and salt and cook until rasam comes to a gentle boil.

    Roasted powder and salt added in the pan.

    Heat ghee for tempering in a pan. Once the ghee is hot, add mustard seeds, hing and dry red chillies and let them crackle for a few seconds.

    Mustard seeds, hing and dry red chillies added in hot ghee.

    Pour the tempering over the rasam, garnish with coriander leaves and mix well. Serve hot.

    Tempering poured over ready beetroot rasam.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Beetroot Rasam or Beetroot Saaru is a delicious take on the classic tomato rasam. It is spicy, tangy and made from scratch. Here is how to make it.

    Beetroot Rasam Recipe

    Beetroot Rasam or Beetroot Saaru is a delicious take on the classic tomato rasam. It is spicy, tangy and made from scratch. Here is how to make it.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 people
    Calories: 71kcal
    Author: Neha Mathur

    Ingredients 

    • ½ teaspoon Black Peppercorns (crushed)
    • 1 teaspoon Cumin Seeds (crushed)
    • 2 Dry Red Chillies
    • 1 teaspoon Coriander Seeds
    • ½ cup Beetroot (peeled and cubed)
    • ½ cup Tomatoes (chopped)
    • 2 teaspoon Tamarind Paste
    • 2-3 Garlic (smashed)
    • 10-12 Curry Leaves
    • Salt (to taste)
    • 1 tablespoon Fresh Coriander (chopped)

    *For tempering

    • 1 tablespoon Ghee
    • ½ teaspoon Mustard Seeds
    • ¼ teaspoon Hing
    • 1 Dry Red Chilli (broken)
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    Instructions

    • Dry roast peppercorns, cumin seeds, dry red chillies and coriander seeds until slightly browned.
    • Crush to make a rough powder.
    • Heat 1 cup water in a pan.
    • Add beetroot and tomatoes and cook for 8-10 minutes.
    • Remove the pan from heat and let it cool.
    • Grind the cooked beetroot and tomatoes along with the water to make a coarse puree.
    • Add the pureed beetroot and tomatoes, tamarind paste, garlic and curry leaves in a pan.
    • Add 2 cups of water and cook the rasam on low heat for 8-10 minutes.
    • Now add the roasted powder and salt and cook until rasam comes to a gentle boil.
    • Add coriander and remove the pan from heat.
    • Heat ghee for tempering in a pan.
    • Once the ghee is hot, add mustard seeds, hing and dry red chillies and let them crackle for a few seconds.
    • Pour the tempering over the rasam and mix well.
    • Serve hot.

    Notes

    You can add ¼ cup cooked toor dal to this rasam if you like it thick.

    Nutrition

    Calories: 71kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 19mg | Potassium: 203mg | Fiber: 2g | Sugar: 5g | Vitamin A: 464IU | Vitamin C: 86mg | Calcium: 30mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. K A Padmanaban

      August 07, 2020 at 2:24 am

      5 stars
      Excellent Very Tasty &Healthy RecipeThankyou

      Reply
      • Neha Mathur

        August 07, 2020 at 7:45 am

        Happy to hear 🙂

        Reply

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