Beetroot Rasam

Beetroot rasam recipe with step-by-step pics. Amongst the various styles of rasam made with veggies, Beetroot rasam is a spicy, tangy and scrumptious rasam selection. Not like common rasam recipe, beetroot rasam has mild candy tones of the beetroot mixing fantastically with the bitter style of tamarind and the spiciness coming from the black peppers and dry purple chilies. You undoubtedly have to offer this one a strive.

beetroot rasam served in 3 brass bowls with a spoon kept on the side on a brass plate and text layovers.

Rasam Is likely one of the best dish you may make and doesn’t take a whole lot of time. Normally I make rasam to go as a aspect dish with rice and accompany a aspect vegetable dry dish with this combo.

I’ve shared many rasam varieties and those made with greens or fruits are listed beneath:

This beetroot rasam is a wholesome and straightforward recipe to arrange. This rasam provides a whole lot of heat and warmth to the physique throughout winters and aids in relieving sinus, cough and chilly.

I’ve not made a separate tamarind pulp, however floor the tamarind with steamed beetroot. Dry purple chilies are used within the recipe which supplies some pungency and warmth. I’ve used byadagi purple chilies as its low in warmth.

So whereas making beetroot rasam, use both Kashmiri or byadagi chili or a kind of dry purple chili which isn’t scorching. For those who use medium scorching or very popular purple chilies, then the rasam can be very spicy.

The well being advantages of a rasam are additionally noteworthy. It’s a kind of preparations from Indian delicacies which is of course an immune-booster due to the traditional components which can be used to make it.

Consuming a piping scorching bowl of this Beetroot Rasam too may also help soothe your colds and coughs, particularly in the course of the winter season. It’s nice for digestion too.

You possibly can serve beetroot rasam with steamed rice and even have it as a Soup.

Step-by-Step Information

Find out how to make Beetroot Rasam

1. Rinse 1 medium-sized or 2 small-sized beetroots in recent water. Then chop them in small cubes. You’ll need ½ cup heaped beetroot cubes. Take them in a bowl. Additionally, add ¼ cup water to the bowl.

beetroot to make beetroot rasam recipe

2. The beetroot cubes should be steamed. So you may steam them with rice or dal or alone in a cooker or steamer. I’ve strain cooked and steamed beetroot with rice.

For steaming in a strain cooker, take 1.5 cups of water in a strain cooker. Place the bowl or pan with the beetroot within the cooker. Preserve the bowl beneath a stand or rack, which is on the market with a strain cooker.

beetroot to make beetroot rasam recipe

3. Stress prepare dinner on a medium warmth for five to six whistles or for about 8 minutes.

making beetroot rasam recipe

4. When the strain settles down by itself, then solely take away the lid and hold the steamed beetroot exterior.

Don’t discard the water which is there within the bowl. Let it’s within the bowl. Let the steamed beetroot cubes change into heat or cool at room temperature.

making beetroot rasam recipe

5. In the meantime take 1 teaspoon cumin seeds, ½ teaspoon black pepper, ½ teaspoon coriander seeds and 1 dry purple chilli (damaged and seeds eliminated) in a spice grinder or a grinder jar.

making beetroot rasam recipe

6. Grind to a semi-fine powder. Take away the powder and hold it apart.

making beetroot rasam recipe

7. In the identical grinder jar, add the beetroots together with the cooked water which was there within the bowl.

making beetroot rasam recipe

8. Additionally add 1 tablespoon tamarind. Do ensure that there isn’t a seed within the tamarind. For a much less bitter style, you should use ½ tablespoons tamarind.

making beetroot rasam recipe

9. Grind all the pieces to a easy puree. There must be no superb chunks or items of beetroot within the puree.

making beetroot rasam recipe

Making beetroot rasam

10. Warmth 1 tablespoon oil. Preserve the warmth to a low and add ½ teaspoon mustard seeds and allow them to crackle.

The oil to be ideally used is sesame oil (gingelly oil). Although you should use peanut oil or sunflower oil additionally.

making beetroot rasam recipe

11. When the mustard seeds crackle, then add 1 dry purple chili (halved and seeds eliminated), 9 to 10 curry leaves (chopped) and 1 beneficiant pinch asafoetida (hing).

making beetroot rasam recipe

12. Stir and fry for a number of seconds on low warmth until the purple chilies change colour and the curry leaves change into crisp.

making beetroot rasam recipe

13. Now add the bottom spice powder.

making beetroot rasam recipe

14. Combine and fry on a low flame for a few seconds until the spices get fragrant. Preserve the warmth to its lowest, in order that the spices don’t get burnt.

making beetroot rasam recipe

15. Add the beetroot and tamarind puree.

making beetroot rasam recipe

16. Combine properly.

making beetroot rasam recipe

17. Now add 2 cups water.

beetroot rasam recipe

18. Add ¼ teaspoon turmeric powder (floor turmeric).

beetroot rasam recipe

19. Season with salt as per style.

beetroot rasam recipe

20. Combine and simmer on a medium-low to medium warmth for 7 to eight minutes. By this time the rawness of the tamarind may also go away.

beetroot rasam recipe

21. Mainly simmer beetroot rasam until you see some froth on the highest. Don’t over boil.

beetroot rasam recipe

22. Lastly change off the warmth after which add 2 tablespoons of chopped coriander leaves.

beetroot rasam recipe

23. Serve beetroot rasam scorching with steamed rice. You can even have it as a soup or starter earlier than South Indian meals.

beetroot rasam recipe easy


Few extra rasam varieties that are good for cough and chilly are:

Please make sure you price the recipe within the recipe card or depart a remark beneath when you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

beetroot rasam recipe

Beetroot Rasam

Beetroot rasam is a spicy, tangy and scrumptious selection. Not like common rasam recipe, beetroot rasam has mild candy tones of the beetroot mixing fantastically with the bitter and spicy style of tamarind, black pepper and dry purple chilies.

4.84 from 6 votes

Prep Time 15 minutes

Prepare dinner Time 10 minutes

Whole Time 25 minutes

for steaming beetroot

for grinding spices

different components

strain cooking beetroot

  • Rinse, peel after which chop 1 medium or 2 small beetroot in small cubes. You’ll need ½ cup heaped beetroot cubes. Take them in a bowl. Additionally add ¼ cup water within the bowl.

  • The beetroot cubes should be steamed. So you may steam them with rice or dal or alone in a cooker or steamer. i’ve strain cooked and steamed beetroot with rice.

  • For steaming in a strain cooker, take 1.5 cups water in a strain cooker. Place the bowl or pan with the beetroot within the cooker.

  • Stress prepare dinner on medium flame for five to six whistles or for about 8 minutes. 

  • When the strain settles down by itself, take away the lid and hold the steamed beetroot exterior. 

  • Don’t discard the water which is there within the bowl. Let it’s within the bowl. Let the steamed beetroot cubes change into heat or cool at room temperature.

grinding spices

  • In the meantime take 1 teaspoon cumin seeds, ½ teaspoon black pepper, ½ teaspoon coriander seeds and 1 dry purple chilli in a spice grinder or a grinder jar.

  • Grind to a semi superb powder. Take away the powder and hold apart.

making beetroot puree

  • In the identical grinder jar, add the beetroots together with the cooked water which is there within the bowl.

  • Additionally add 1 tablespoon tamarind. Do ensure that there isn’t a seed within the tamarind.

  • Grind all the pieces to a easy puree. There must be no superb chunks or items of beetroot within the puree. 

making beetroot rasam

  • Warmth 1 tablespoon oil. Preserve the flame to a low and add ½ teaspoon mustard seeds and allow them to crackle. The oil to be ideally used is sesame oil (gingelly oil). Although you should use peanut or sunflower oil additionally.

  • When the mustard seeds crackle, then add 1 dry purple chili (halved and seeds eliminated), 9 to 10 curry leaves (chopped) and 1 beneficiant pinch asafoetida (hing).

  • Stir and fry for a number of seconds on low flame until the purple chilies change colour and the curry leaves change into crisp.

  • Now add the bottom spice powder.

  • Combine and fry on a low flame for a few seconds until the spices get fragrant. Preserve the flame to its lowest, in order that the spices don’t get burnt.

  • Add the beetroot and tamarind puree. combine properly.

  • Now add 2 cups water. Add ¼ teaspoon turmeric powder. Season with salt as per style.

  • Combine and simmer the rasam on a medium-low to medium flame for 7 to eight minutes. By this time the rawness of the tamarind may also go away.

  • Simmer until you see some froth on the highest. Don’t over boil.

  • Lastly change off the flame after which add 2 tablespoons chopped coriander leaves.

  • Serve beetroot rasam scorching with steamed rice. 

  • You can even have it as a soup or starter earlier than south indian meals.

Vitamin Details

Beetroot Rasam

Quantity Per Serving

Energy 67 Energy from Fats 36

% Every day Worth*

Fats 4g6%

Saturated Fats 1g6%

Sodium 46mg2%

Potassium 165mg5%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 5g6%

Protein 1g2%

Vitamin A 178IU4%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 26mg130%

Vitamin B6 1mg50%

Vitamin C 47mg57%

Vitamin E 1mg7%

Vitamin Okay 2µg2%

Calcium 30mg3%

Vitamin B9 (Folate) 309µg77%

Iron 1mg6%

Magnesium 17mg4%

Phosphorus 24mg2%

Zinc 1mg7%

* P.c Every day Values are primarily based on a 2000 calorie food regimen.

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This Beetroot Rasam submit from the weblog archives first printed on December 2017 has been up to date and republished on January 2023.

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