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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Beetroot Rasam (Beetroot Saaru)

    Published: Oct 12, 2022 | Last Updated On: Oct 13, 2022 by Neha Mathur

    Beetroot Rasam (Beetroot Saaru)

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    Jump to Recipe

    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.

    Beetroot rasam served in a bowl.
    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

    Beetroot rasam ingredients 1
    Beetroot rasam ingredients 2

    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).

    Rasam ingredients roasting in a pan.

    Remove the pan from the heat and transfer the roasted ingredients to a mortar and pestle.

    Roasted ingredients.

    Crush to make a coarse rasam powder.

    Roasted ingredients added to a mortar.
    Coarse powder made.

    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.

    Water, beetroot and tomatoes added to a pan.
    Cooked beetroot and tomatoes.

    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.

    Cooked beetroot and tomatoes added to a blender.
    Coarse puree made.

    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.

    Beetroot puree, tamarind, curry leaves, garlic and water added to a pan.

    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.

    Rasam powder and salt added to the pan.

    Add 1 tablespoon chopped cilantro and mix well.

    Cilantro added to the pan.

    Temper The Rasam

    Heat 1 tablespoon ghee or oil in a small pan over medium-high heat.

    Oil heating in a pan.

    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.

    Mustard seeds, asafetida and curry leaves added to the pan.

    Pour the tempering over the rasam and mix well.

    Tempering poured over beetroot rasam.

    Check for salt and add more if needed. Serve hot.

    Ready beetroot rasam.

    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.

    You Might Also Like

    • Moru Curry (Kerala Style Seasoned Buttermilk)
    • Perugu Charu (Andhra Style Curried Buttermilk)
    • Mambazha Pulissery (Kerala Style Ripe Mango Curry)
    • Kadala Curry (Kerala Style Black Chickpeas Kari)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Beetroot Rasam (Beetroot Saaru) is a delicious take on the classic tomato rasam made by adding beetroot puree to it (vegan, gluten-free).

    Beetroot Rasam Recipe

    Beetroot Rasam (Beetroot Saaru) is a delicious take on the classic tomato rasam made by adding beetroot puree to it (vegan, gluten-free).
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 people
    Calories: 70kcal
    Author: Neha Mathur

    Ingredients 

    For The Rasam Powder

    • ½ teaspoon whole black peppercorns
    • 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 mustard seeds
    • ¼ teaspoon asafetida (hing) (skip for gluten-free)
    • 1 dry red chili (broken into small pieces)
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    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 we made earlier and 1 teaspoon salt and 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.

    Video

    https://www.youtube.com/watch?v=UWKSPqaKg-Y

    Notes

    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.

    Nutrition

    Calories: 70kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 651mg | Potassium: 240mg | Fiber: 2g | Sugar: 5g | Vitamin A: 299IU | Vitamin C: 37mg | Calcium: 38mg | Iron: 1mg
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    More Veg Curry Recipes

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      Recipe Rating




    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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