Dr. Kanika Chauhan

Beetroot Rasam Recipe


  • 1 medium Size Tamarind
  • ¼ tsp Turmeric Powder
  •  Salt Adjusted as Needed
  •  Pinch of Asafoetida (Asafetida / Hing)
  • 1 Beetroot Chopped
  • 1 Tomato Chopped
  • 1 Green Chili
  • 1 tbsp Coriander Leaves for Garnishing

For Rasam Spice Powder

  • 1 tbsp Coriander seeds
  • 2-3 Red Chili
  • 1 tsp Cumin Seeds
  • 1 tsp Peppercorns
  • Few Curry leaves

For Tempering

  • 2 tsp Ghee
  • 1 tsp Mustard Seeds
  • 1 Red Chili
  • Few Curry leaves


Prepare Tamarind Juice

  1. Soak tamarind in warm water for about 10 mins and extract the juice and set aside

Cook the Beetroot

  1. Take chopped beetroot in a vessel. Pressure cook for 2 whistles or till its soft. Set the cooked beetroot aside

Prepare Rasam Spice Powder

  1. Dry roast coriander seeds, cumin seeds, pepper, red chili and curry leaves till the coriander seeds become light brown.
  2. Grind the roasted ingredients to a coarse powder.

Grind the Beetroot and Tomato together

  1. Take the cooked Beetroot and chopped tomato in a mixer jar and grind it to paste

Final  Rasam

  1. Take the tamarind juice in a sauce pan. Add slit green chili, salt, half of the spice powder along with asafoetida to the tamarind juice.
  2. Boil the tamarind for juice for 5 mins to get rid of its raw smell.
  3. Add the ground beetroot with tomato paste to the rasam. Adjust the consistency of the rasam by adding water.
  4. Now, add the rest of the rasam powder. Keep in flame till the frothy layer forms on top of the rasam. Switch off the rasam without bringing it to boil.

Tempering Process

  1. Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add the red chili, curry leaves and switch off the flame.
  2. Add this tempering to rasam. Finally garnish with coriander leaves.

Health value

Serving: 1Cup | Calories: 65 to 70 kcal | Carbohydrates: 15g | Protein: Approx 2-3g | Fat: 1g