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Beetroot Rasam Recipe

Beetroot Rasam is a popular Indian Curries
Author :
On :
Thursday, 21 April, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 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:

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


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