If you need a delicious variation of tomato rasam that does not require any dal, you've got to try this Beetroot rasam recipe!
With lots of flavors and vibrant colors, this recipe is perfect as a light option for steamed rice and a side dish of Indian stir fry.
It's also suitable as a soup option to bring a lot of warmth during winter.
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Why this recipe works
Beetroot rasam is a delicious and healthy soup recipe perfect for colder months.
This South Indian soup brings the goodness of beetroot, tomatoes, and supporting spices.
This rasam recipe is made without dal, making it an excellent option for those who avoid legumes.
Since it does not need any dal, the dish does not take a long time to prepare from scratch.
Beetroot rasam or saaru is easily customizable to your spice level preferences.
Add green chili if you like it hot or a bit more jaggery to make it sweeter.
This recipe is 100% vegan and gluten-free.
Like my other rasam recipes like horse gram rasam and pepper rasam, this beetroot rasam is made using homemade rasam powder.
You can serve beetroot rasam with sona masoori rice or even have it as soup.
This rasam is not only healthy but also very delicious.
Ingredients note
- Beetroot: I used fresh beetroot for this recipe. You can also use frozen beetroot, but I recommend using fresh beets if possible.
- Tomato: I used fresh chopped tomatoes for this recipe, but canned diced tomatoes can be used.
- Tamarind: This ingredient is critical for adding tartness to the soup. If you don't have tamarind, you can use lemon juice or tamarind extract instead.
- Jaggery: Jaggery is a type of sugar that's used in many Indian recipes. You can find it in most Asian markets or online. If you don't have jaggery, you can use brown sugar instead.
- Rasam powder: This spice blend is readily available in most Indian markets or online. You can also make your own rasam powder using my recipe.
Instructions
Methods to cook beets
Start by pressure cooking the beetroot. I cooked the beets with 3 cups of water in the Instant pot for 15 minutes. At the end of the timer, let the pressure release naturally.
If you use a stovetop, cook the beets and water in a small pan over a medium flame until they are soft and mushy. This will take around 20-30 minutes.
Let the cooked beetroot cool off, and then peel the skin off.
Chop the steamed beetroot into small pieces and blend them with water into a smooth paste.
In a separate pan, heat oil and add mustard seeds.
Once the mustard seeds start to splutter, add cumin seeds and urad dal, and let it fry for a few seconds.
Add curry leaves or mint leaves and chopped tomatoes and cook until they're soft.
Once the tomatoes are cooked, add beetroot puree, water, tamarind paste, and jaggery.
Let the rasam/saaru simmer for a few minutes.
Add rasam powder and salt.
Simmer for another minute on low flame, then turn off the heat. Add chopped coriander leaves.
Serve beetroot saaru with rice and a side of Indian stir fry. Enjoy!
Recipe FAQ
Rasam is a popular South Indian soup that's made with a variety of spices and ingredients. It can be served as soup or paired with steamed rice.
Beetroot is a nutrient-rich vegetable high in fiber, vitamins, and minerals. It's also been shown to have several health benefits, including improved heart health and blood sugar control.
Beetroot rasam will last in the fridge for up to four days. Reheat it on the stove over low heat until warmed through. Do not microwave beetroot rasam, as it will cause the beetroot to lose its nutrients.
Expert Tips
- If you don't have tamarind paste, you can use lemon juice instead. Start with two tablespoons and adjust to taste.
- If you don't have jaggery, you can use brown sugar instead. Start with one tablespoon and adjust to taste.
- If curry leaves are unavailable for you, add 5-6 mint leaves while tempering. This will also give a nice flavor to the beetroot rasam.
- If you find your rasam thick, add a cup of water and let it simmer for a few minutes.
- This rasam is made without toor dal, so I prefer a thicker consistency. If you want it soupier, add more water while boiling.
- You can also add turmeric powder, black pepper powder, and rasam powder.
- Using a pressure cooker instead of a stovetop would speed up the process.
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📖 Recipe
Beetroot Rasam
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 11/2 cup sliced beets or 3 small beets
- 1 tomato chopped
- 1 strand curry leaves or 6 mint leaves
- 3 teaspoon rasam powder
- 1 teaspoon tamarind paste
- 2 teaspoon jaggery powder
- salt to taste
- ½ teaspoon mustard seeds
- 2 teaspoon coconut oil
- ½ teaspoon urad dal - split black gram
- ½ teaspoon cumin seeds
- 2 teaspoon cilantro chopped
Instructions
- Start by pressure cooking the beetroot. I cooked the beets with 3 cups of water in the Instant pot for 15 minutes. At the end of the timer, let the pressure release naturally.
- If you use a stovetop, cook the beets and water in a small pan over a medium flame until they are soft and mushy. This will take around 30 minutes.
- Let the cooked beetroot cool off, and then peel the skin off.
- Chop the steamed beetroot into small pieces and blend them with 1 ½ cups of water into a smooth paste.11/2 cup sliced beets or 3 small beets
- In a separate pan, heat oil and add mustard seeds.2 teaspoon coconut oil, ½ teaspoon mustard seeds
- Once the mustard seeds start to splutter, add cumin seeds and urad dal, and let it fry for a few seconds.½ teaspoon cumin seeds, ½ teaspoon urad dal
- Add curry leaves and chopped tomatoes and cook until they're soft.1 strand curry leaves or 6 mint leaves, 1 tomato chopped
- Once the tomatoes are cooked, add beetroot puree, 3- 4 cups of water, tamarind paste, and jaggery.1 teaspoon tamarind paste, 2 teaspoon jaggery powder
- Let the soup simmer for a few minutes.
- Add rasam powder and salt.3 teaspoon rasam powder, salt to taste
- Simmer for another minute on low flame, then turn off the heat. Add chopped coriander leaves.2 teaspoon cilantro chopped
- Serve beetroot rasam with rice and stir fry or papad.
Notes
- If you don't have tamarind paste, you can use lemon juice instead. Start with two tablespoons and adjust to taste.
- If you don't have jaggery, you can use brown sugar instead. Start with one tablespoon and adjust to taste.
- If curry leaves are unavailable for you, add 5-6 mint leaves while tempering. This will also give a nice flavor to the beetroot rasam.
- If you find your rasam thick, add a cup of water and let it simmer for a few minutes.
- This rasam is made without toor dal, so I prefer a thicker consistency. If you want it soupier, add more water while boiling.
- You can also add turmeric powder, black pepper powder, and rasam powder.
- Using a pressure cooker instead of a stovetop would speed up the process.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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