Beetroot Rasam | How to make Beetroot Rasam

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ByMeena C R
Created on 27th Sep 2015
  • Beetroot Rasam, How to make Beetroot Rasam
Beetroot Rasamby Meena C R
  • Beetroot Rasam | How to make Beetroot Rasam (45 likes)

  • 1 review
    Rate It!
  • By Meena C R
    Created on 27th Sep 2015

About Beetroot Rasam

A delectable, tangy lentil and tamarind based soup with the goodness of beetroot!

Beetroot Rasam is a delicious and yummilicious dish which is one of the popular dish of Tamil Nadu. Beetroot Rasam is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Beetroot Rasam is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is few minute and it takes 30 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Beetroot Rasam. It is an amazing dish which is perfectly appropriate for any occasion. Beetroot Rasam is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Beetroot Rasam is an art and while preparing this dish you can feel the aroma of this delicious Beetroot Rasam. Surprise your family and friends by preparing this hotel style Beetroot Rasam at your home.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People
Beetroot Rasam

Ingredients to make Beetroot Rasam

  • 1 tbsp - Beetroot boiled peeled and grated
  • 1/2 tsp - Haldi | Turmeric Powder
  • A Lemon sized - Imli | Tamarind's extract
  • A Pea size - Hing | Asafoetida Compounded
  • 3 - Green Chilli slit in the middle
  • 1/2 tsp - Vellam | Gur | Jaggery grated
  • To taste Salt
  • For Pressure Cooking:
  • 1 tbsp - Toor Dal
  • 2 Sukhi - Lal Mirch | Dried Red Chillies
  • 1/4 tsp - Haldi | Turmeric Powder
  • For Masala Powder:
  • 1/2 tsp - Kali Miri | Black Pepper
  • 1/4 tsp - Jeera | Cumin Seeds
  • 1 tsp - Dhania | Coriander Seeds
  • For Tempering:
  • 1/2 tsp - Homemade Ghee | Clarified Butter
  • 1/2 tsp - Rai | Mustard Seeds
  • 1 sprig - Kadhi Patta | Curry Leaves
  • For Garnishing:
  • 1 tbsp - Fresh Dhania | Coriander Leaves finely chopped

How to make Beetroot Rasam

  1. Pressure cook Toor Dal, dried red chili and haldi for 4 to 5 whistles. Once pressure is released, remove the cooked Toor Dal and keep aside to cool.
  2. Once cool, grind to a smooth paste, adding very little water. Keep aside.
  3. Dry roast jeera, pepper and dhania. Crush them to a coarse powder and keep aside.
  4. In a vessel, capacity of at least 1 liter, add 1 cup of water, grated Beetroot, slit green chili, hing, imli extract, haldi, grated jaggery and salt. Bring this to a boil on low flame for 3 minutes.
  5. Add Masala Powder, Toor Dal paste and add water to adjust consistency of Rasam.
  6. When Rasam starts to boil and becomes frothy, turn off the gas.
  7. In a small pan, heat ghee and add rai, red chili and curry leaves. When rai splutters, pour this tempering on top of Rasam.
  8. Garnish with the finely chopped Fresh Dhania.
  9. Serve hot or chilled.

Reviews for Beetroot Rasam (1)

Nooralam Ansari2 years ago
This tastes heavenly. A great and interesting option to the Fruit Punch for Parties! Served chilled the Beetroot Rasam is awesome....khatta meetha...mouth watering! Thanks for the lovely share!
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