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.
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
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
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
