Beetroot Rasam

To make Beetroot Rasam, start by peeling and chopping one piece of beetroot. Then, add the chopped beetroot, one tomato, one teaspoon of cumin seeds, half a teaspoon of pepper, and two green chillies into a mixer to grind into a paste. Next, transfer the mixture to a pan, add salt to taste, and boil well. In a separate pan, heat one teaspoon of coconut oil, add a quarter teaspoon of mustard seeds, curry leaves, and chopped onion. Once the onions are sautéed, add this seasoning to the rasam. Finally, sprinkle finely chopped coriander leaves on top and serve hot.

Yes, Beetroot Rasam is suitable for vegan diets as it is made with plant-based ingredients like beetroot, tomato, and spices. The use of coconut oil instead of ghee or butter also makes it a great choice for those following a vegan lifestyle.

If you don't have beetroot on hand, you can substitute it with other root vegetables like carrots or sweet potatoes. However, keep in mind that this will alter the flavor and color of the rasam. You can also try using cooked lentils for a different texture and added protein.

Leftover Beetroot Rasam can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave. If the rasam thickens upon cooling, you can add a little water while reheating to reach your desired consistency.

Beetroot Rasam pairs wonderfully with steamed rice or can be enjoyed with idli or dosa for a complete South Indian meal. You can also serve it alongside a side of vegetable curry or papad for added texture and flavor.