Beetroot Rasam is a vibrant and nutritious twist on the traditional South Indian rasam, a tangy and spicy soup that is both comforting and full of flavor. This delightful recipe infuses the earthy sweetness of beetroot with the classic rasam spices, creating a beautifully colored dish that’s as visually appealing as it is delicious.
Rasam itself is known for its digestive benefits and is often enjoyed with rice or as a warm soup to soothe the soul.
Incorporating beetroot not only adds a unique flavor but also boosts the nutritional profile with antioxidants, vitamins, and minerals. Whether you’re a fan of traditional Indian cuisine or looking to experiment with new vegetarian recipes, this beetroot rasam is sure to become a staple in your kitchen.
It’s quick to prepare, uses simple ingredients, and brings a refreshing variation to your meal times.
Why You’ll Love This Recipe
Beetroot Rasam combines the best of Indian culinary traditions with the health benefits of fresh vegetables. You’ll love this recipe because it:
- Is packed with antioxidants and vitamins from fresh beetroot.
- Offers a tangy, spicy, and sweet flavor profile that’s balanced and refreshing.
- Is vegetarian and vegan-friendly, making it suitable for various diets.
- Is simple and quick to make using everyday kitchen ingredients.
- Is light yet filling, perfect for any meal of the day.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Beetroot | 2 medium-sized | Peeled and grated or finely chopped |
| Tamarind pulp | 2 tbsp | Soaked in warm water |
| Tomato | 1 medium | Chopped |
| Toor dal (pigeon peas) | 1/4 cup | Cooked until soft |
| Water | 4 cups | Adjust for desired consistency |
| Mustard seeds | 1 tsp | For tempering |
| Cumin seeds | 1 tsp | For tempering and rasam powder |
| Black peppercorns | 1 tsp | Coarsely crushed |
| Dried red chilies | 2 | For tempering |
| Garlic | 3 cloves | Crushed or finely chopped |
| Curry leaves | 10-12 leaves | For tempering |
| Rasam powder | 1 tbsp | Preferably homemade |
| Salt | To taste | – |
| Fresh coriander leaves | 2 tbsp | Chopped for garnish |
| Asafoetida (hing) | A pinch | Optional, for digestion |
Equipment
- Pressure cooker or pot for cooking toor dal
- Medium saucepan for rasam preparation
- Blender or grater for beetroot
- Small frying pan for tempering
- Wooden spoon or ladle
- Knife and chopping board
- Measuring spoons and cups
- Bowl for soaking tamarind
Instructions
- Cook the toor dal: Rinse 1/4 cup toor dal well. Add it to a pressure cooker with 1/2 cup water and cook for 3-4 whistles or until soft and mushy. Mash the dal and set aside.
- Prepare tamarind extract: Soak 2 tbsp tamarind pulp in 1 cup warm water for 10 minutes. Squeeze the tamarind to extract juice and strain. Discard the pulp.
- Blend or grate beetroot: Peel and grate the beetroot finely. You can also chop it finely if preferred.
- Make rasam powder (optional): Dry roast 1 tsp cumin seeds, 1 tsp black peppercorns, and 2 dried red chilies. Grind them coarsely to make rasam powder or use store-bought rasam powder.
- Prepare rasam base: In a saucepan, add the tamarind water, chopped tomato, grated beetroot, and cooked dal. Add 2 cups water to adjust consistency. Bring to a gentle boil.
- Add spices: Stir in 1 tbsp rasam powder, salt to taste, and a pinch of asafoetida (hing). Simmer for 10-12 minutes until the beetroot softens and flavors meld.
- Tempering: In a small frying pan, heat 1 tbsp oil. Add 1 tsp mustard seeds and wait until they crackle. Add 1 tsp cumin seeds, crushed garlic, dried red chilies, and curry leaves. Sauté until fragrant and garlic turns light golden.
- Combine: Pour the tempering over the simmering rasam. Stir well and simmer for another 2 minutes to infuse the flavors.
- Garnish and serve: Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot.
Tips & Variations
“For an extra depth of flavor, try roasting the beetroot before adding it to the rasam. This brings out a smoky sweetness that pairs beautifully with the spices.”
- Adjust the amount of tamarind according to your preferred tanginess.
- Use instant rasam powder for convenience, but homemade is best for authentic flavor.
- Add a pinch of jaggery for a subtle sweetness that balances the sour and spicy flavors.
- For a variation, substitute beetroot with other root vegetables like carrot or radish.
- Serve with steamed rice or enjoy as a light soup.
- Add cooked toor dal last if you prefer a thinner rasam without lentil texture.
Nutrition Facts
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 90 kcal |
| Carbohydrates | 18 g |
| Protein | 4 g |
| Fat | 2 g |
| Fiber | 4 g |
| Vitamin C | 15% DV |
| Iron | 10% DV |
| Potassium | 350 mg |
Serving Suggestions
Beetroot Rasam is traditionally served with steaming hot steamed rice, accompanied by a dollop of ghee or a side of crunchy papad. This dish also works well as a healthy soup starter during chilly evenings or when you want something light yet satisfying.
For a wholesome meal, pair it with a simple vegetable stir-fry or a cooling cucumber raita. You can also try it alongside other Indian favorites like Leek Recipes Indian or a comforting Kidney Friendly Chicken Breast Recipes if you want to add protein to your meal.
Conclusion
Beetroot Rasam is a beautiful blend of traditional Indian flavors with a nutritious twist. This recipe is perfect for anyone looking to enjoy the health benefits of beetroot while savoring the classic tangy and spicy rasam comfort.
Easy to prepare and full of vibrant colors and flavors, it’s a fantastic addition to your vegetarian recipe collection.
Not only does it make for a delicious meal accompaniment, but it also supports digestion and boosts immunity thanks to its wholesome ingredients. Whether you’re a beginner or a seasoned cook, this recipe welcomes you to explore Indian cuisine in a new, exciting way.
Don’t forget to check out other delightful recipes like the Magic Dough Recipe or the hearty Jamaican Minced Beef Recipes for more inspiration in your kitchen!
📖 Recipe Card: Beetroot Rasam
Description: A vibrant and tangy South Indian soup made with beetroot and traditional rasam spices. This healthy and flavorful dish is perfect as a light meal or accompaniment.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 4 servings
Ingredients
- 1 medium beetroot, peeled and grated
- 1 medium tomato, chopped
- 1/4 cup tamarind extract
- 2 cups water
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chilies
- 1/4 tsp asafoetida (hing)
- 2 tsp rasam powder
- 2 garlic cloves, crushed
- 2 tbsp chopped coriander leaves
- 1 tbsp oil
- Salt to taste
Instructions
- Heat oil in a pan and add mustard seeds, cumin seeds, and dried red chilies.
- Once mustard seeds crackle, add asafoetida and crushed garlic; sauté briefly.
- Add chopped tomato and grated beetroot; cook for 5 minutes.
- Pour tamarind extract and water; bring to a boil.
- Add rasam powder and salt; simmer for 15 minutes.
- Garnish with chopped coriander leaves and serve hot.
Nutrition: Calories: 90 kcal | Protein: 2 g | Fat: 3 g | Carbs: 15 g
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