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Beetroot Rasam Recipe

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Beetroot rasam

Beetroot rasam

A Healthy and Delicious Soup or Side Dish

Beetroot is a dark pink vegetable packed with essential nutrients including folate, fiber, iron, and vitamin C. Not only is it healthy, but this veggie stays fresh in the refrigerator for many days.

Beetroot rasam is an easy-to-make, mouthwatering dish that incorporates beetroot, pigeon peas, and spices. It has a smoky flavor due to the garlic tempering.

Serve this rasam as a soup or as a side dish with cooked rice.

Cook Time

Prep timeCook timeReady inYields

10 min

25 min

35 min

6 servings

Ingredients

  • 1/2 cup split pigeon pea
  • 2 cups thinly chopped beetroot
  • 1/4 cup roughly chopped tomato
  • 2 tablespoons grated coconut
  • 2 teaspoons ghee or coconut oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 3-4 curry leaves
  • 2 tablespoons rasam powder, homemade or store-bought
  • 5 garlic cloves, slightly crushed
  • 2 teaspoons tamarind pulp
  • 1/4 teaspoon hing (asafoetida) powder
  • 1/2 teaspoon jaggery powder, or to taste
  • 2 teaspoons chopped coriander leaves
  • 1/4 teaspoon turmeric powder
  • 1 1/4 teaspoons salt, or to taste

Instructions

  1. In a pressure cooker container, add washed split pigeon peas, chopped beetroot, tomatoes, and 1/2 cup water. Place the container inside the cooker. Cook over medium-high heat up to 4 whistles and simmer for 5 minutes. Turn off the heat.
  2. When the pressure releases naturally, remove the weight and cooker lid. Take out the container and allow it to cool.
  3. Once the contents has cooled, add it to a mixer jar. Add grated coconut. Pulse it 4-5 times to get a smooth paste. Set aside.
  4. Heat the oil in a deep-bottomed pan. Add mustard seeds and allow them to crackle.
  5. Add cumin seeds, curry leaves, and slightly crushed garlic cloves. Saute over low heat until the garlic becomes golden brown. Add hing powder and mix well.
  6. Add the paste. Add about 8 cups of water and bring it to a gentle boil. Add turmeric powder, jaggery powder, tamarind pulp, rasam powder, and salt. Mix well.
  7. Let the mixture boil for 4-5 minutes. Add chopped coriander leaves. Mix well and turn off the heat.
  8. Serve the rasam as a soup or as a side dish with cooked rice.

Photo Guide

Step one: Add thinly chopped beetroot, chopped tomatoes, and washed split pigeon peas to a container. Add 1/2 cup of water. Place it in the pressure cooker. Cook it up to 4 whistles and simmer for 5 minutes. Turn off the heat.

Step one: Add thinly chopped beetroot, chopped tomatoes, and washed split pigeon peas to a container. Add 1/2 cup of water. Place it in the pressure cooker. Cook it up to 4 whistles and simmer for 5 minutes. Turn off the heat.

When the pressure releases naturally, take out the container. Add the cooked mixture to a mixer jar.

When the pressure releases naturally, take out the container. Add the cooked mixture to a mixer jar.

Add grated coconut. Grind to get a near-smooth paste. Set aside.

Add grated coconut. Grind to get a near-smooth paste. Set aside.

The paste.

The paste.

Step two: Heat oil or ghee in a deep-bottomed pan. Add mustard seeds and allow them to crackle. Add cumin seeds, curry leaves, and slightly crushed garlic cloves. Continue to saute until the garlic becomes golden brown.

Step two: Heat oil or ghee in a deep-bottomed pan. Add mustard seeds and allow them to crackle. Add cumin seeds, curry leaves, and slightly crushed garlic cloves. Continue to saute until the garlic becomes golden brown.

Add hing powder

Add hing powder

Add the paste

Add the paste

Step three: Add about 8 cups of water. Let the mixture come to a gentle boil. Add turmeric powder, tamarind pulp, jaggery powder, rasam powder, and salt. Allow the mixture to boil for 5 minutes.

Step three: Add about 8 cups of water. Let the mixture come to a gentle boil. Add turmeric powder, tamarind pulp, jaggery powder, rasam powder, and salt. Allow the mixture to boil for 5 minutes.

beetroot-rasam-recipe
Step four: Add chopped coriander leaves and turn off the heat.

Step four: Add chopped coriander leaves and turn off the heat.

Your favorite smoky-flavored and colorful beetroot rasam is ready! Enjoy it as soup or with steamed rice!

Your favorite smoky-flavored and colorful beetroot rasam is ready! Enjoy it as soup or with steamed rice!

Comments

ShailaSheshadri (author) from Bengaluru on September 01, 2020:

Hi Lakshmi, nice to hear that you are going to try this recipe. Good luck!

Lakshmi from Chennai on September 01, 2020:

Hi ShailaSheshadri, Sure, definitely I will try.

ShailaSheshadri (author) from Bengaluru on September 01, 2020:

Thanks, Lakshmi. Please try this quick and easy recipe. You will love this rasam!

ShailaSheshadri (author) from Bengaluru on September 01, 2020:

Hi Umesh Chandra Bhatt,

Thanks for reading this hub and for leaving an encouraging comment as usual. You must try this recipe. Beetroot rasam is not only colorful but nutritious and delicious as well. Most of the beetroot rasam recipes don't use split pigeon pea (tur daal). I added some tur daal in this recipe to make it healthier and a little bit thicker. The rasam came out so good!

ShailaSheshadri (author) from Bengaluru on September 01, 2020:

Thank you for reading this article and for the lovely comment!

JEREMIAH MWANIKI KILUNDA from Nairobi on September 01, 2020:

Thanks for sharing this important recipe. The dish is palatable.

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on September 01, 2020:

This is probably a new combination as I am viewing it for the first time. It appears to be a good idea and beetroot would give it that special colour.

Lakshmi from Chennai on September 01, 2020:

Hi ShailaSheshadri ,interesting recipe,thank you for sharing such a healthy recipe.