Beetroot Rasam

Beetroot Rasam  – Rasam with the goodness of beetroot.

A popular South Indian dish, rasam is equivalent to a soup and is known to be an effective remedy for cold.  It can be served with rice or can be had as soup.

Rasam rice is an all time comfort food for me. Piping hot rasam with rice is very satiating and is an absolute bliss. Rasam can be made out of almost anything – lentils, vegetables, vegetable peels and plant stems too.

Beetroot rasam is made using beetroot, tamarind and some spices. Beetroot is known to be low in calories, rich in antioxidants  and with its vibrant colour, gives a beautiful colour to any dish to which it is added.  Other beetroot recipes on this blog are Beetroot Akki roti, Beetroot Raita, Beetroot Dip, Morning boost, ABC Juice,  etc.  Here is the recipe for Beetroot rasam:


1 medium sized beetroot
1 tbsp  coriander seeds (dhaniya)
1tsp cumin seeds (jeera)
¼ tsp peppercorns (kali mirch)
2 dry red chillies (sookhi laal mirch)
Few curry leaves (kadi patta)
A lemon sized ball of tamarind (imli)
½  tsp turmeric powder (haldi)
Salt as per taste (namak)

For tempering

1 tbsp oil (tel)
½  tsp mustard seeds (rai/ sarson)
1 dry red chilly (sookhi laal mirch)
A pinch of asafoetida (hing)
Few curry leaves (kadi patta)

Other Rasam Recipes : Raw Mango Rasam, Tomato Pepper Rasam 

Beetroot rasam


  • Wash and peel the beetroot.
  • Cut into small pieces. Keep aside.
  • Soak tamarind in little water and keep aside for 20 minutes.
  • Heat a pan and dry roast coriander seeds, cumin seeds, peppercorns, red chillies and curry leaves.
  • When they turn aromatic, remove and allow them to cool.
  • Blend the roasted spices to a fine powder. Keep this aside.
  • Heat a pan and add 1 cup of water into it.
  • Add beetroot cubes.
  • Cook covered for 5 to 7 minutes on a low flame.
  • When the beetroot cubes are cooked, turn off the heat.
  • Remove the beetroot cubes and allow it to cool completely.
  • Retain the water in which beetroot is cooked.
  • Blend the cooked beetroot and soaked tamarind to a  smooth paste.
  • Transfer this paste to a pan.
  • Add the water that was kept aside (the water in which beetroot was boiled).
  • Add more water as per the desired consistency.
  • The consistency of the rasam should be very thin.
  • Add turmeric powder, spice powder and salt. Mix well.
  • Bring it to a brisk boil. Keep this aside.
  • For the tempering, heat oil in a  small pan.
  • Add mustard seeds and hing.
  • When the seeds start spluttering, add dry red chilly and curry leaves.
  • Pour this tempering into the rasam.
  • Beetroot rasam is ready to be served.



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