Beetroot Rasam


Beetroot Rasam (1)



  1. Beetroot (medium) – 1
  2. Coriander seeds – 1 tbsp
  3. Dry red chilly –12
  4. Curry leaves – 1sprig
  5. Garlic – 6
  6. Grated Coconut – 2 tbsp
  7. Tamarind (soak in 1/4 cup of water and extract juice) – gooseberry size
  8. Turmeric powder – 1/4 tsp
  9. salt
  10. water – 1/4 cup
  11. Mustard seeds – 1/4 tsp
  12. Oil


Beetroot Rasam (2)


  1. Chop beetroot into medium pieces and pressure cook for 1 whistle.Let it cool.
  2. Grind cooked beetroot pieces into a fine paste.
  3. Heat  1 tsp oil in a pan.Roast coriander seeds,10 dry red chillies and curry leaves.
  4. Once it is done,grind the above mix with grated coconut.
  5. In a pan,Boil tamarind extract with turmeric powder,salt and water.
  6. Once it starts to boil,add beetroot paste to it and mix well.let it boil.
  7. In the mean time,heat 1tsp oil in a pan and fry garlic pieces till golden brown.Keep aside.
  8. Add coconut paste to the beetroot mix and boil for 2-3 minutes.
  9. Remove from fire.
  10. For seasoning,Heat oil in a pan.Splutter mustard seeds and dry red chilly and add it to rasam.
  11. Finally add fried garlic to it and mix well.
  12. Serve with white rice.


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