Beetroot Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • Beetroot - 2
  • Tamarind - 1 lime size
  • Rasam powder - 1 tsp
  • Garlic - 6 flakes
  • Jaggery - 1/2 lime size
  • Turmeric powder - 1/2 tsp
  • Asafoetida - a pinch
  • Ghee - 1tsp
  • Mustard seeds- 1/2 tsp
  • Salt to taste
  • Coriander leaves to garnish

How to Make Beetroot Rasam

  • Wash, peel, cube and boil beetroot with sufficient water in a pressure cooker till soft. Let it cool.
  • Soak tamarind in 125 ml of water.
  • Blend the boiled beetroot pieces in a blender till soft and smooth.
  • Squeeze out the juice from the tamarind. Add it to the beetroot pulp. Put on a slow fire.
  • Add the rasam powder, turmeric, salt and jaggery.
  • Then add the chopped coriander leaves. Let it boil for some time.
  • In a small wok, heat 1 tsp ghee. Add mustard. Let it crackle.
  • Add the garlic flakes (chopped fine). Add the asfoetida.
  • Pour this over the rasam.
  • Serve hot with rice.