Beetroot Rasam | Step by Step Recipe

>>  Monday, May 28, 2012

When I was cooking a thali couple of weeks ago, I took out a clipping from my paper cuttings that had loads of rasams. I was upset that I hadn't seen that paper before, else I might have taken up making all those rasams for the BM, when I had the theme couple of editions back. 

The list had really some adventous rasams, with potato rasam, horsegram rasam along with everyday rasams. One rasam that really caught my attention was this Beetroot Rasam. I decided I was going to make it.

Amma was quite apprehensive on the taste, we need not have worried about it. It was really so delicious. 

Beetroot Rasam

Beetroot Rasam

Ingredients Needed:

Beetroots - 1 cup
Tamarind - 1/2 lime size
Jaggery - 1 tsp
Salt to taste
Green chili - 1

For the Spice Powder

Oil - 1 tsp
Coconut - 1 & 1/2 tbps
Methi - 1/4 tsp
Coriander Seeds - 1 & 1/2 tsp
Red chilies - 6
Cumin Seeds 1 tsp

For Tempering

Oil/ ghee - 2 tsp
Mustard - 3/4 tsp
Hing Powder - 1/4 tsp
Dry Red chili - 1
Garlic - 5 colves
Curry leaves - few

Coriander leaves - 1 tbsp

How to make the Beet root rasam

Peel, wash and chop the beets into small pieces. and pressure cook the beetroolt.


Slit the green chili, chop the coriander leaves. Soak tamraind in one cup water, squeeze and strain out the juice.

For the Masala powder:

Heat oil in a pan. Then add each one by one, first add methi, toss for couple of minutes in low flame, next add the coriander seeds, jeera, red chilli, till well roasted. Next add curry leaves, coconut, saute for few minuetes. Allow the masalas to cool. Grind it along with the cooked beetroot with one water in a mixer to a fine paste.

Making the Rasam:

Boil the tamarind juice in a veseel with jaggary and salt. When the raw smell of tamarind disappears add the ground paste dissolved in 2 cups of water. Add green chili, few curry leaves. Boil for a few mins and simmer.

In another kadai, heat ghee, add mustard, when it splutters, add red chilies. Then add the hing powder, and garlic and ry till light gold in coloour. Pour into the rasam and serve the rasam hot garnished with coriander leaves. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 16


Shobha May 28, 2012 at 3:16 AM  

Yummy and colourful beetroot rasam..

Prabha Mani May 28, 2012 at 8:16 AM  

Never heard about making rasam with Beets..Wonderful color..!!Yummo Platter

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Suma Gandlur May 28, 2012 at 9:00 AM  

A colorful and healthy rasam.

Akila May 28, 2012 at 10:56 AM  

Wow so nice n colourful....

Jayanthi May 28, 2012 at 11:03 AM  

I thought only H can get such ideas...we have plum tree in our backyard and whenever we get the fruit he pesters me to make rasam out of them....still have not got the guts to make it. After seeing your beetroot rasam I'm gonna try making plum rasam this season...will let you know how it came out . ....BTW ...looks super colorful and tempting.

Priya May 28, 2012 at 3:05 PM  

Healthy and catchy rasam,my fav anytime.

Jayashree May 28, 2012 at 4:44 PM  

Kollu (horsegram) rasam is quite common in Kongu cuisine, Valli. Love the colour of this rasam.

Smitha May 29, 2012 at 12:07 AM  

beautiful color...healthy and delicious!

Pavani May 29, 2012 at 1:10 AM  

Such a colorful rasam. Interesting use of beetroot.

foodiliciousnan May 29, 2012 at 1:17 AM  

Looks yummy! I too learn to make this rasam from my friend. Her version doesn't use garlic and had slightly different spices. Check this post:

Sangeetha May 29, 2012 at 4:52 AM  

never tried this beets rasam,looks colorful...sounds so yummy n flavorful with all those freshly ground masala...nice recipe!
Spicy Treats

PG May 29, 2012 at 6:19 PM  

thanks for the picture by picture steps! Will try it some time soon when I get hold of some beet roots.

Nalini's Kitchen May 29, 2012 at 6:43 PM  

Colorful and healthy rasam,must be a flavorful one...thanks for sharing.

DivyaGCP May 29, 2012 at 10:59 PM  

Delicious and colorful rasam..

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Chef Mireille May 29, 2012 at 11:38 PM  

colorful rasam..must be so delicous

Pavitra September 24, 2012 at 8:36 PM  

Hey, nice and interesting rasam. I usually add the water drained from cooking beets and add to rasam instead of throwing it and call it beetroot rasam :) But I like the way you've added the cooked beets while making the paste. :) Infact I never throw any water left from cooking veggies(If i do cook the veggies on stovetop. Mostly prefer steaming in MW). I simply add it to simmering rasam.

Lakshmi Aparna B March 9, 2013 at 4:02 PM  


horsegram rasam is ulavacharu in andhraPradesh. When ever my grand mom used to make it, its like a festival for us. Its the best item ever that goes with steam rice.

steam rice+ ghee+ ulavacharu =====> mmmmmm

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