Beetroot Rasam
If you need a delicious variation of tomato rasam that does not require any dal, you've got to try this Beetroot rasam recipe!
Servings: 5
Calories: 58kcal
Equipment
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.
Nutrition
Calories: 58kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 118mg | Potassium: 169mg | Fiber: 1g | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 1mg