Beetroot Rasam (Beetroot Saaru)

5 from 3 votes

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).

Beetroot rasam served in a bowl.
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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.

Here are some more rasam recipes that are often made at home

Ingredients

Beetroot rasam ingredients 1
Beetroot rasam ingredients 2

For The Rasam Powder

You will need black peppercorns (kali mirch), cumin seeds, dry red chilies, and whole coriander seeds.

For The 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

  • ½ teaspoon whole black peppercorns
  • teaspoon cumin seeds
  • 2 whole dry red chilies (stalks removed)
  • 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

  • tomato beetroot puree
  • 2 teaspoon tamarind pulp
  • 2-3 smashed peeled garlic cloves
  • 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 you made earlier and 1 teaspoon salt and mix well. 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 brown mustard seeds
  • ¼ teaspoon asafetida
  • 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 (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 little 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 the bed of steamed white rice or brown 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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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

Beetroot Rasam Recipe

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.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 people

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)
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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 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.

Video

YouTube video

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 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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5 from 3 votes (2 ratings without comment)

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