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Thursday, January 22, 2015

beets rasam
I have never imagined such rasam before, but when Sangeeta sent the picture it was quite appealing. She sent me the recipe not one time not two time but 4 times in whatsapp as my phone gone faultySigh. Still she patiently sent me every time I asked her the recipe, so finally today I tried the rasam. While I was preparing the rasam itself, it was so flavorful and loved the aroma a lot. Its worth a try and you can make kids consume beets if they don’t eat in the other forms. I had a cup of this rasam as such and it was so good to have it as a soup to drink too.  
beetroot rasam

Beetroot rasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 20 mins    Serves: 4


Beetroot, small - 1

Tamarind - Small gooseberry size

Jaggery - 1/4 tsp

Rasam powder (Optional) - 1 tsp

Green chilli - 2

Turmeric - A pinch

Salt - As needed

To roast and grind to paste

Oil - 1 tsp

Red chilli - 4

Coriander seeds - 1 tblsp

Fenugreek seeds - 1/2 tsp

Jeera - 1 tsp

Curry leaves - 5

Coconut, grated - 1/4 cup

To temper

Oil - 1 tsp

Mustard - 1 tsp

Curry leaves - 1 sprig

Finely chopped Garlic - 2 tsp

Asafoetida/ hing - 1 pinch



  1. Cook beetroot until soft. You can do it either on stove top by peeling off the skin and boiling in water, or pressure cook it or microwave it. Once done, cube and keep aside. Soak tamarind in hot water, extract juice, add water and make it total 4 cups.
  2. Roast the ingredients under ‘To roast & grind’ table in order. 1-roast
  3. Cool down and grind it with the cooked beetroot and little water to a paste. 2-grind 
  4. Boil the tamarind water, say for 3 mins, add the ground paste, rasam powder if using, salt, jaggery, turmeric, slit green chillies. Mix well.3-boil
  5. Let it froth and boil for a minute. 4-boil
  6. In a kadai, heat oil, temper with the items given under ‘To temper’ table and add it to the rasam, mix well. 5-temper


    • I used a small beetroot, which gave so much volume, if the beetroot is big, use just half.
    • Coconut must be added towards the end after the other ingredients get roasted, while roasting.
    • You can add coriander leaves as garnish, will enhance taste and flavor.

Serve hot with rice and appalam or any vegetable side dish.
beetroot rasam recipe



  1. Ada quite interesting. Appealing color too.will give it a try

  2. Looks delicious! Can you tell me which brand of toor dal do you use to make sambar? I've tried the toor dal available in mustafa is not good.

  3. inviting color.. super duper rasam raji..

  4. Very colorful...could imagine the result color we get when mixed with rice!!! Yummy....

  5. Very colorful...could imagine the result color we get when mixed with rice!!! Yummy....

  6. very unique rasam!! lovely color!!

  7. Nice...... Try beets kara kuzhambu, tastes yum. Chop the beets into very small cubes and fry next to onions and proceed. If you already have it in your blog please excuse ......

  8. very colourful and lovely

  9. Never heard of this rasam before..would love to give it a try soon!
    Nice recipe and lovely clicks..

  10. Hi raks....
    Today I tried this rasam... it came out very well...
    Thanks for sharing raji....

  11. HI,

    I am a foodie but one who could not even prepare hot water properly all my life. But was attracted to your blog just because of the awesome pictures of food. I started reading and even tried a few recipes.(and some even came good (edible, that's to say).

    Great work of passion, I should say.

    Keep up the good work.

  12. If I'm not mistaken, have you added curry leaves also to the ingredients that need to be roasted? It's visible in the pics but not mentioned it in "to roast and grind"

    1. Oops, yeah mistake , will edit to add.

  13. Loved the colour, nice innovative twist to the traditional rasam. Nice clicks as usual.

  14. An usefull post,thx to admin for the article

  15. Nice recipe. Turned out very flavorful and tasty. Thanks for the recipe Raks :-)


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