Beetroot Rasam

imageBeetroot rasam

Beetroot is a very healthy vegetable. Today I’ve prepared rasam with beetroot. My kids love this rasam, they call it as “Pink Rasam”. The rasam is very easy to make and tasty to eat. The preparation of beetroot rasam is just like any other rasam. I have grated beetroot and made the rasam. Instead you can chop them into pieces and can prepare it. The rasam is so delicious with its earthy flavour and dazzling colour. Here I present incredible beetroot rasam which can be served as an accompaniment to hot steamed rice or can be consumed as a thin soup. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Main
Cuisine: South Indian
Servings: 4


Beetroot: 1 no. (Small)

Rasam powder: 2 tsp

Salt: As required

Tamarind: Lemon size

Water: 3 cups

Curry leaves: A sprig

Coriander leaves: Few


Oil: 1 tbsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Red chilli: 1 no.

Garlic flakes: 5/6 nos.

Hing: A pinch

Method of preparation:

1. Take one small beetroot, rinse well with water. Peel the skin and grate the beetroot using a grater.

2. Heat kadai, pour oil. Add mustard seeds and cumin seeds. When mustard splutter add a pinch of hing into it.image

3. Add broken red chilli and chopped garlic. Fry for a minute.image

4. Now add grated beetroot and sauté till the raw smell goes away.imageimage

5. Meanwhile soak tamarind for 15 minutes and extract tamarind water.image

6. Now add 3 cups of water to the sautéed beetroot. Bring it to boil.image

7. Add tamarind water too. Also add required amount of salt.image

8. Now add chopped coriander leaves and curry leaves.image

9. Add two tsp of rasam powder and boil for five more minutes.image

image10. Switch off the flame and transfer into a serving bowl.image

11. Now the piping hot beetroot rasam is ready to serve. Enjoy beetroot rasam with hot steamed rice this winter.image