Beetroot Rasam Recipe – Authentic South Indian Beetroot & Coconut Soup

Last Updated on 2 months by Neha Deshmukh

Beetroot Rasam Recipe – Authentic South Indian Beetroot & Coconut Soup

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful soups that are also good for you. And let me tell you, this Beetroot Rasam is it. It’s a vibrant, tangy, and slightly spicy South Indian soup that’s surprisingly easy to make. I first stumbled upon this recipe while trying to sneak more veggies into my family’s diet, and it quickly became a favorite!

Why You’ll Love This Recipe

This isn’t your average rasam. The beetroot adds a beautiful color and subtle sweetness, while the coconut lends a lovely richness. It’s a hug in a bowl, perfect for a chilly evening or when you’re feeling under the weather. Plus, it’s ready in under 30 minutes! Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this delicious Beetroot Rasam:

• 1 bowl beetroot, peeled and chopped (about 200g)
• 2 tbsp coconut, grated (about 30g)
• 1-2 tsp oil (I prefer coconut oil for extra flavor!)
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ½ tsp urad dal (split black lentils)
• Pinch of hing (asafoetida)
• 6 garlic cloves, crushed
• Few curry leaves (about 10-12)
• 1 medium onion, finely chopped
• 2 green chillies, slit lengthwise
• 1 cup tamarind juice (made from a lemon-sized ball of tamarind soaked in warm water)
• ½ tsp turmeric powder
• ½ – 1 tsp chilli powder (adjust to your spice preference)
• Fistful of mint leaves, chopped (about ¼ cup)
• Fistful of coriander leaves, chopped (about ¼ cup)
• Salt to taste
• 4 cups water

Ingredient Notes

Let’s talk ingredients! Beetroot might seem unusual in rasam, but trust me, it works beautifully. It adds a lovely earthy sweetness and a gorgeous color.

Coconut is key here – it adds a wonderful creaminess that balances the tanginess of the tamarind. You can use fresh or desiccated coconut. If using desiccated, soak it in a little warm water for 10 minutes before blending.

And don’t skip the tempering! That little sizzle of mustard seeds, cumin, and hing is what gives South Indian dishes their signature aroma and flavor. It’s a crucial step, so take your time with it. Rasam recipes vary a lot by region and family. Some use tomatoes, others add pepper. This version is a simpler, beetroot-focused take.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop your beetroot. Cook it in a pot with about 2 cups of water for around 10 minutes, until tender. Then, blend it with the coconut into a smooth puree. Set aside.
2. Now, heat the oil in a kadai (or a deep saucepan) over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds and urad dal. Let them cook for a few seconds until the dal turns golden brown.
3. Add the crushed garlic and curry leaves. Sauté for about 30 seconds, until the garlic is fragrant and golden.
4. Toss in the chopped onions and green chillies. Cook until the onions are translucent, about 5 minutes.
5. Pour in the tamarind juice, add salt and turmeric powder. Bring to a boil and let it simmer for 5 minutes. This helps get rid of the raw tamarind smell.
6. Add the beetroot puree and the remaining 2 cups of water. Simmer for another 5 minutes, allowing the flavors to meld.
7. Stir in the chilli powder and chopped mint leaves. Bring the rasam to a boil, then reduce the heat and simmer for a couple of minutes.
8. Finally, garnish with fresh coriander leaves. Serve hot with steamed rice!

Expert Tips

• Don’t overcook the beetroot, or it will lose its vibrant color.
• Adjust the amount of chilli powder to your liking.
• For a smoother rasam, strain it through a fine-mesh sieve before serving.
• A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

• For my friend Priya, who loves a heartier rasam: Add a handful of lentils (toor dal or moong dal) along with the beetroot.
• My mom always adds a pinch of jaggery: It balances the tartness of the tamarind perfectly.
• If you’re feeling fancy: Garnish with a swirl of coconut milk.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your hing (asafoetida) is vegan-friendly, as some brands contain wheat flour.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Use ¼ tsp chilli powder or omit it altogether.
• Medium: Use ½ tsp chilli powder.
• Spicy: Use 1 tsp or more chilli powder, and add an extra green chilli.

Festival Adaptations

Beetroot Rasam is a lovely addition to a festive South Indian meal, especially during Pongal or Onam. It’s light yet flavorful, and a welcome change from richer dishes.

Serving Suggestions

This rasam is best served hot with:

• Steamed rice
• Idli or dosa
• A side of papadums

Storage Instructions

Leftover rasam can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the origin of Beetroot Rasam?

While traditional rasam recipes don’t typically include beetroot, this variation is a more modern adaptation, gaining popularity for its health benefits and unique flavor.

Can I use beetroot powder instead of fresh beetroot?

You can, but the flavor won’t be quite as fresh. Use about 2-3 tablespoons of beetroot powder and mix it with a little water to form a paste before adding it to the rasam.

What is the purpose of adding tamarind juice to rasam?

Tamarind juice provides the signature tangy flavor of rasam and is believed to aid digestion.

How can I adjust the consistency of the rasam?

If you prefer a thinner rasam, add more water. For a thicker rasam, simmer it for a longer time to allow it to reduce.

What are the health benefits of beetroot rasam?

Beetroot is packed with nutrients like iron, folate, and antioxidants. Combined with the digestive benefits of tamarind and spices, this rasam is a healthy and delicious choice!

Can I make this rasam ahead of time?

Yes, you can! The flavors actually develop even more overnight. Just store it in the refrigerator and reheat before serving.