Beetroot Rasam Recipe | Instant Beetroot Rasam

beetroot resam recipe

Beetroot Rasam Recipe: This is a quick recipe that does not include any dal or rasam powder. This rasam pairs well with plain steamed rice and can also be consumed as a soup. A generous amount of garlic seasoning will enhance the flavour of the beetroot rasam.Rasam is one of the simplest dishes to prepare and does not require much time. Typically, I make rasam to serve as a side dish with rice and to accompany a side vegetable dry dish.

This is a traditional Tamilnadu rasam. Every day, when we steam vegetables in the cooker for poriyal (stir-fry), a small amount of cooking liquid – broth – is left behind. The broth will not be thrown away; rather, it will be added to the next day’s curry. Beetroot liquid, on the other hand, cannot be added because it is very strong on its own. Not to mention the eye-catching colour. As a result, we make rasam out of it.

In the Udupi-Mangalore region, beetroots are commonly used to make dry sabzi or beetroot saasmi. But today, I thought, why not try making a rasam out of beetroot? So I blended the beetroot to make a smooth puree because I don’t like eating beetroot chunks.

Beetroot is as nutritious as its bright red colour suggests. Beetroot reduces the risk of obesity, diabetes, and heart disease. Beets contain calcium, iron, fibre, vitamins, and potassium. Always choose a beet that is fresh, stiff, firm, and red smooth.

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Beetroot Rasam Recipe Card:

Beetroot Rasam Recipe

Beetroot Rasam Recipe

Rasam (pronunciation (help·info)), or charu pani (in Odia), chaarusaarusaathamudhu, or kabir is a South Indian soup (eaten with other dishes or by itself).[1] It is a spicy-sweet-sour stock traditionally prepared using kokumtamarind, or dried green mango juice as a base along with jaggerygarlicblack pepperchili peppercumintomato, and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables.[2] Nowadays, all the seasonings required are combined and ground beforehand into rasam powder, which is available commercially. Chilled prepared versions are also marketed commercially as well as rasam paste in bottles.[3]
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course, Side Dish
Cuisine South Indian
Servings 4
Calories 67 kcal


For beetroot puree:

  • 1  bowl beetroot  (chopped)
  • 1 tbsp  coconut  (fresh / desiccated)

For tempering:

  • 1-2 tsp  oil
  • 1/2 tsp  mustard seeds
  • 1/2 tsp  cumin seeds (jeera)
  • 1/2 tsp  urad dal
  • pinch  hing / asafetida

For rasam:

  • 6 garlic cloves   (crushed)
  • few curry leaves
  • 1/2 onion (finely chopped)
  • 2 green chilli  (slit lengthwise)
  • 1 cup  tamarind juice / extract
  • salt to taste
  • 1/2 tsp  turmeric powder
  • water as required (adjust consistency)1/2
  • 1/2 tsp  chilli powder
  • fistful pudina / mint leaves  ( chopped )
  • fistful coriander leaves  ( chopped )


Recipe for beet puree:

  • Peel and roughly chop the beetroot skin. Cook for 10 minutes with a little water. Allow to cool before using.
  • Now, add 2 tbsp of coconut and blend to make a smooth puree.
  • Only add water if necessary to achieve a smooth puree. I didn't use any water while grinding because my beets were so juicy and cooked so well. Set aside.

Recipe for beetroot rasam:

  • Heat a tsp of oil in a large kadai. Mix in the mustard seeds, jeera, urad dal, and hing. Allow them to sputter a little.
  • Now add the garlic cloves and curry leaves that have been crushed. Sauté until the garlic turns a light golden brown colour.
  • Combine finely chopped onions and slit green chilies in a mixing bowl. Fry them until they become translucent.
  • 1 cup tamarind extract, salt, and turmeric powder are now added. provide a good mix
  • Boil for at least 5 minutes, or until the raw tamarind smell has gone away.
  • Now add the previously prepared beetroot puree. Also, some water can be added to adjust the consistency of the rasam. and continue to boil for 5 minutes.
  • Now stir in some chilli powder and the chopped pudina leaves. Give it a good stir and bring it to a boil.
  • Finally, add some chopped coriander leaves and season to taste.
  • Serve with hot steamed rice and beetroot rasam.67
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  • For added flavour, you can substitute rasam powder for the chilli powder.
  • If you prefer a slightly sweet rasam, add a small piece of jaggery.
  • The addition of mint leaves improves the flavour of rasam.
  • Adjust the spice level to your liking.
  • When beetroot rasam is watery, it tastes fantastic.


Is Rasam beneficial to one’s health?

Beneficial to Overall Health

Rasam is high in essential vitamins and minerals, which are beneficial to our overall health. Vitamins A, C, folic acid, niacin, potassium, iron, zinc, copper, and magnesium are abundant in this soup. Overall, it is a very healthy food that you should include in your diet.

Rasam is it healthy?

It contains high levels of dietary fibre, which adds bulk to your stool and promotes smoother bowel regularity. Rasam contains thiamin, folic acid, vitamin A, vitamin C, and niacin, as well as potassium, iron, calcium, zinc, selenium, copper, and magnesium.

Is Rasam simple to digest?

This simple and easy-to-make side dish is very simple and easy to digest. Furthermore, it has numerous health benefits that may entice you to investigate this South Indian panacea. Constipation is avoided by taking this supplement. All Rasam variations contain tamarind, which is high in dietary fibre and non-starch polysaccharides.

Can I drink Rasam on a daily basis?

A bowl of rasam every day can help you lose those extra kilos. Once a day, sprinkle some black pepper on your rasam. This helps to increase your body’s metabolic rate, which contributes to weight loss.

Is Rasam good for lowering cholesterol?

Tamarind (Imli): Tamarind is good for the heart because it contains fibre, which lowers cholesterol. It is also beneficial to diabetics.

Is Rasam beneficial to one’s blood pressure?

Quick Tomato Rasam is a low-salt version of the popular South Indian Rasam that is suitable for people with high blood pressure. The tomato-based rasam has an appetising flavour and an irresistible aroma thanks to a vibrant masala that combines everyday spices in appropriate proportions. Garlic is well-known.

Is Rasam a pain reliever?

Numerous health effects associated with functional food consumption have been demonstrated in epidemiological randomised clinical trials conducted in various countries, including reduced cancer risk, improved heart health, immune system stimulation, reduction of menopausal symptoms, and improvement of gastrointestinal health.

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