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 1/2-inch cubes, grind it with 1 litre of water.
  2. To make rasam powder: Dry roast chana dal first for a minute, then add jeera, peppercorns, coriander seeds/dhania, 10 red chilies, 10 curry leaves and roast for a minute or two. Grind these to make the rasam powder.
  3. Transfer it to a cooking vessel. Add the crushed garlic, salt, tamarind paste, turmeric, and boil it for 6-7 minutes.
  4. Add the rasam powder. Boil for another 2 minutes. Keep it aside.
  5. For tempering: In a small pan – dry roast jeera,  dried red chili, curry leaves and hing.
  6. Add them to the rasam.


1 medium to large Beetroot
3 green chilies
6 cloves of garlic, crushed
1 tablespoon of tamarind paste
1 teaspoon of salt or according to your taste
1/4 teaspoon of turmeric
For Rasam Powder:
1 teaspoon of cumin
1 teaspoon of peppercorns
1 tablespoon of coriander seeds/dhania
1 tablespoon of chana dal/split peas
10 red chilies
10 curry leaves
For Tempering:
1/4 teaspoon of cumin
1 dried red chili
6 curry leaves
1/8 teaspoon of hing/asoefetida