Warm, tangy & packed with goodness 💕 This Beetroot Rasam is a hug in a bowl – quick, healthy & so comforting with rice 🍚💜
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Pressure cook beetroot with turmeric, salt, and water. Cool slightly.
Grind boiled beetroot, tomato, ginger, garlic, and green chillies into a smooth paste.
In a kadai, add tamarind water, beetroot paste, and extra water. Boil for 4–5 minutes with salt and pepper.
Prepare tadka by heating ghee, spluttering mustard seeds, cumin, curry leaves, and hing. Add this to the rasam.
Garnish with coriander leaves and serve hot with rice.
For a spicier rasam, add more green chillies or pepper.
You can skip garlic if you prefer a milder flavor.
Ensure the tamarind is soaked and strained properly to avoid any lumps.
Can I use canned beetroot instead of fresh?
Yes, you can use canned beetroot, but ensure it is unsweetened and adjust the cooking time accordingly.
What can I substitute for ghee?
You can use oil like coconut or sunflower oil as a substitute for ghee.
Is garlic necessary for this recipe?
No, garlic is optional and can be skipped if you prefer.
Can I make this rasam ahead of time?
Yes, you can prepare it ahead of time and reheat before serving. Garnish with coriander leaves just before serving.
What can I serve with Beetroot Rasam?
Beetroot Rasam pairs well with steamed rice or can be enjoyed as a warm soup.
Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe
