Beetroot Rasam | How to make Beetroot Rasam

By Meena C R  |  27th Sep 2015  |  
5.0 from 1 review Rate It!
  • Beetroot Rasam, How to make Beetroot Rasam
Beetroot Rasamby Meena C R
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

173

1





About Beetroot Rasam

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

Beetroot Rasam, a deliciously finger licking recipe to treat your family and friends. This recipe of Beetroot Rasam by Meena C R will definitely help you in its preparation. The Beetroot Rasam can be prepared within few minutes. The time taken for cooking Beetroot Rasam is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Beetroot Rasam step by step. The detailed explanation makes Beetroot Rasam so simple and easy that even beginners can try it out. The recipe for Beetroot Rasam can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Beetroot Rasam from BetterButter.

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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