Last Updated on 2 months by Neha Deshmukh

Beetroot Rasam Recipe – Authentic South Indian Soup with Tamarind & Spice

Introduction

Okay, let’s be real. Rasam is comfort in a bowl. It’s that hug-in-a-mug kind of feeling, especially when you’re feeling a little under the weather or just craving something warm and flavorful. I remember my grandmother always making rasam whenever anyone had a sniffle – it truly is medicinal! This beetroot rasam is a slight twist on the classic, adding a beautiful color and subtle sweetness that complements the tangy tamarind and spicy rasam powder perfectly. It’s surprisingly easy to make, and I promise, it’s a flavor bomb you won’t soon forget.

Why You’ll Love This Recipe

This beetroot rasam isn’t just delicious; it’s also:

• Quick & Easy: Ready in under 30 minutes!
• Healthy: Packed with the goodness of beetroot and spices.
• Comforting: The perfect blend of tangy, spicy, and savory.
• Unique: A fun twist on a traditional South Indian favorite.
• Versatile: Enjoy it as a soup or with rice.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup cubed beetroot
• 1 tomato
• Tiny gooseberry sized tamarind (seedless) – about 15-20g
• 1.5 tsp rasam powder
• 0.5 tsp turmeric powder
• 2 tbsp toor dal (split pigeon peas) – about 30g
• 2 pinches asafoetida (hing)
• Salt to taste
• Few curry leaves
• Few coriander leaves
• Water as needed
• 0.5 tbsp oil or ghee
• 1 tsp mustard seeds
• 1 green chili
• 1 tsp cumin seeds
• 1 tsp black whole pepper
• 3-4 garlic cloves (optional)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Beetroot: Don’t be scared of using beetroot in rasam! It adds a lovely earthy sweetness and a gorgeous color. Any beetroot variety works, but I prefer the regular red ones.
• Tamarind: Seedless tamarind is a lifesaver. If you’re using tamarind with seeds, make sure to remove them before soaking. The tanginess is key to a good rasam.
• Rasam Powder: This is the heart and soul of rasam. You can find good quality rasam powder at most Indian grocery stores. Or, if you’re feeling ambitious, you can make your own! (More on that in the FAQs).
• Toor Dal: Using toor dal adds a lovely body to the rasam. Don’t skip this!
• Asafoetida (Hing): A little goes a long way! It adds a unique savory flavor and is also known for its digestive properties.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the beetroot going. Pressure cook the cubed beetroot, tomato, tamarind, and about 1.5-2 cups (350-500ml) of water for 4-5 whistles.
2. While that’s cooking, separately pressure cook the toor dal with a pinch of tamarind and about 2 cups (500ml) of water until it’s soft and mushy.
3. Once the dal is cooked, give it a good mash with a spoon or a potato masher. Mix in 1 cup (240ml) of water and set it aside.
4. Now, blend the cooked beetroot mixture into a smooth paste, remembering to retain the cooking water – that’s where a lot of the flavor is!
5. In a pot, combine the beetroot paste, 1 cup (240ml) of water, rasam powder, turmeric powder, and salt. Bring it to a simmer and let it cook for about 7 minutes, allowing the flavors to meld.
6. Add the mashed dal water to the beetroot mixture and continue to cook until it becomes slightly frothy. This usually takes another 5-7 minutes.
7. Stir in the chopped coriander and curry leaves. Remove from heat.
8. Time for the tempering! Coarsely grind the pepper, cumin seeds, green chili, and garlic (if using).
9. Heat the oil or ghee in a small pan. Once hot, add the mustard seeds and let them splutter. Then, add the ground spice mix and sauté for about a minute until fragrant.
10. Pour the tempering over the rasam and give it a good stir. Serve hot with rice or enjoy it as a comforting soup!

Expert Tips

• Don’t overcook the beetroot, or it will lose its vibrant color.
• Adjust the amount of rasam powder to your spice preference.
• The tempering is crucial for that authentic rasam flavor, so don’t skip it!
• If the rasam is too thick, add a little more water to reach your desired consistency.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your rasam powder doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: If you like it spicier, add another green chili to the tempering or increase the amount of chili powder in your rasam powder. My friend, Priya, always adds a pinch of cayenne pepper!
• Regional Variations: In Tamil Nadu, rasam is often thinner and more watery. In Kerala, it tends to be a bit thicker and richer. Feel free to adjust the water content to suit your preference.
• Festival Adaptations: During Makar Sankranti, some families add a small amount of sesame oil to the tempering for extra warmth and flavor.

Serving Suggestions

Beetroot rasam is incredibly versatile! Here are a few ideas:

• Serve it hot with a steaming bowl of rice.
• Enjoy it as a light and flavorful soup.
• Pair it with a side of papadums or vegetable stir-fry.
• It’s also fantastic with idli or dosa for a complete South Indian breakfast.

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. The flavors actually develop even more overnight!

FAQs

• What is the best type of beetroot to use for rasam? Any beetroot will work, but I recommend the regular red beetroot for its color and sweetness.
• Can I make rasam powder at home? Absolutely! There are tons of recipes online. It’s a bit time-consuming, but the flavor is incredible.
• What is the purpose of asafoetida (hing) in rasam? Asafoetida adds a unique savory flavor and aids digestion. It’s a staple in South Indian cooking.
• Can I skip the tempering step? While it’s not essential, the tempering really elevates the flavor of the rasam. I highly recommend it!
• How can I adjust the tanginess of the rasam? Add more or less tamarind, depending on your preference. You can also add a squeeze of lemon juice at the end for extra tang.