Beetroot Rasam (Soup)

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Beetroot rasam is a delicacy most commonly made in southern India.


  1. Wash and peel beet, cut into ½ inch cubes, grind it with 1 litre of water.
  2. To make rasam powder-Dry roast chana dal first for a min, then add Jeera, pepper corns, coriander seeds/dhania, 10 red chillies, 10 Curry leaves and roast for a min or two. Grind these to make the rasam powder.
  3. Transfer it to cooking vessel. Add the crushed garlic, salt, tamarind paste, turmeric, and boil it for 6-7 mins.
  4. Add the rasam powder. Boil for another 2 mins. Keep it a side.
  5. For tempering – In a small pan – dry roast jeera,  dried red chili, curry leaves and hing.
  6. Add them to rasam.


1 medium to large Beetroot
3 Green chili
6 cloves of garlic – crush garlic
1 TBSP tamarind paste
1 tsp salt or according to your taste
¼ tsp turmeric,
For Rasam powder:
1 tsp cumin
1 tsp pepper corns
1 TBSP coriander seeds/dhania
1 TBSP chana dal/split peas
10 red chillies
10 Curry leaves
For tempering:
¼ tsp cumin
1 dried red chili
6 curry leaves
1/8 tsp hing/asoefetida.
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