Beetroot Rasam (Beetroot Saaru)

Beetroot Rasam (Beetroot Saaru) is a delicious take on the classic tomato rasam made by adding beetroot puree to it (vegan, gluten-free).

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

Jump to:

• About Beetroot Rasam
• Ingredients
• How To Make Beetroot Rasam
• Pro Tips By Neha
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

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 super easy to make and comes together in under 30 minutes using a few simple ingredients.

It is vegan and gluten-free and you can easily double or triple the recipe.

Ingredients

For The Rasam Powder

You will need black peppercorns, cumin seeds, dry red chilies, and whole coriander seeds.

For The Rasam

To make the rasam, you will need fresh beetroots, fresh tomatoes, tamarind pulp, garlic, curry leaves, salt, and cilantro (fresh coriander leaves).

For Tempering

Temper the rasam with ghee (or oil), mustard seeds, asafetida (hing), and dry red chilies.

How To Make Beetroot Rasam

Make Rasam Powder

Dry roast ½ teaspoon whole black peppercorns, 1 teaspoon cumin seeds, 2 whole dry red chilies (stalks removed), and 1 teaspoon whole 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 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 puree, 2 teaspoon tamarind pulp, 2-3 smashed peeled garlic cloves and 10-12 whole 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 we made earlier and 1 teaspoon salt and cook until 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 ½ teaspoon mustard seeds, ¼ teaspoon asafetida, and 1 dry red chili (broken into small pieces) 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.

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.

My recipe is made without dal, but you can definitely add ¼ cup of cooked toor dal to it.

You can also add a little jaggery to this recipe.

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 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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