Beets Rasam Recipe
Beets Rasam

Why You’ll Love This Recipe

Unique Flavor: Combines sweet, tangy, and spicy notes in every bite.

Nutritious: Packed with antioxidants, vitamins, and minerals from beets and tamarind.

Traditional Touch: Inspired by authentic South Indian flavors.

Versatile: Enjoy as a soup or pair it with steamed rice.

Beets Rasam is a delightful variation of traditional South Indian Rasam, combining the earthy sweetness of beets with the tangy and spicy flavors of tamarind.

This tamarind-based soup is not only delicious but also packed with health benefits, thanks to the vibrant beets and aromatic spices.

It’s perfect as a comforting side dish or a light, nutritious soup to enjoy on its own.

Beets Rasam Ingredients
Beets Rasam Ingredients

Beets Rasam

Admin IndiePalates
Beets Rasam is a delightful variation of traditional South Indian Rasam, combining the earthy sweetness of beets with the tangy and spicy flavors of tamarind. This tamarind-based soup is not only delicious but also packed with health benefits, thanks to the vibrant beets and aromatic spices. It’s perfect as a comforting side dish or a light, nutritious soup to enjoy on its own.
  • [wprm-recipe-posted-date]
  • [wprm-recipe-comments]
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

For the Spice Mix

  • 1 tsp Coriander Seeds
  • 1 tsp Cumin Seeds
  • 1/2 tsp Black Peppercorns
  • 1 tsp Tuvar dal (pigeon pea lentils)

For the Rasam Base

  • 1 Beetroot medium-sized, steamed and chooped
  • 1 Garlic Cloves (optional)
  • 1 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in water)
  • 1 tsp Rasam Powder
  • 3 cups Water
  • Salt to taste

For Tempering

  • 1/2 tsp Cumin Seeds
  • 1 Curry Leaves sprig
  • Hing (asafoetida) a pinch
  • 1 tsp Ghee (clarified butter)

Garnish

  • 2 tbsp Fresh Coriander (or cilantro leaves) chopped

Instructions
 

Prepare the Spice Mix

  • In a dry pan, roast coriander seeds, cumin seeds, black peppercorns, and tuvar dal over low heat until fragrant.
  • Allow the mixture to cool slightly, then grind it into a coarse powder.

Blend the Beets

  • Combine the steamed beets with the roasted spice mix and garlic (if using). Blend into a smooth paste.

Cook the Rasam

  • In a pot, add the beet paste, tamarind water (or diluted tamarind paste), Rasam powder, salt, and water.
  • Bring the mixture to a boil, then reduce the heat and simmer until the raw smell of tamarind disappears (about 10 minutes).

Prepare the Tempering

  • Heat ghee in a small pan. Add cumin seeds, curry leaves, and a pinch of hing. Sauté for a few seconds until aromatic.
  • Pour the tempering over the Rasam and mix well.

Garnish and Serve

  • Garnish with chopped fresh coriander or cilantro leaves.
  • Serve hot as a soup or over steamed rice for a wholesome meal.