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Beetroot Rasam | How to make Beetroot rasam

Beetroot rasam, south-indian style soup with beets, lentils and tomatoes. A delicious accompaniment served with rice for a comforting meal.
Course Main Course, Soup
Cuisine Indian
Keyword Beets & tomatoes soup, Beets rasam, Beets soup with lentils, How to make beetroot rasam, How to make rasam, Rasam recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4


  • Blender


  • 100 grams beetroot, chopped
  • 1 tablespoon cumin seeds/jeera
  • 2 teaspoon tuvar dal/split pigeon peas
  • 2 nos large plump tomatoes
  • 2-3 pods garlic skip if making sathvik
  • 1 inch ginger chopped
  • 1 no green chili
  • teaspoon homemade rasam powder Check recipe here
  • 1 teaspoon salt or to taste
  • a sprig of curry leaf
  • fresh coriander leaves for garnish


  • 1-2 teaspoon oil
  • ½ teaspoon mustard seeds/kadugu
  • ½ teaspoon cumin seeds/jeera
  • 1 no round red chili
  • teaspoon hing/asafoetida
  • ¼ teaspoon freshly pounded black pepper powder


  • Soak cumin seeds and tuvar dal in ¼ cup of water for 20 minutes. While the dal is soaking , let us prep the beets.
  • Wash, peel and cube the beets. Take it in a microwave safe bowl, add water to immerse the beets well. Microwave it for 10-12 minutes @ high for it cook. The beets must be fork tender. This can be done on stove-top also.  Do not discard the beets water.
  • Let the cooked beets cool completely. Now take the cooked beets with the water, along with the soaked cumin and tuvar dal with the water, add chopped tomatoes, garlic, ginger, green chili, curry leaves and ½ cup of water. Blend them well with a stick blender or using a mixer jar. The liquid should be quite smooth.
  • Now take this blended liquid in a sauce pan, keep it in on the stove. Add rasam powder, turmeric powder and salt to this and mix well.
  • Let this cook in a medium flame, once it starts to boil, let it be on the stove for 10-12 minutes for the raw smell of the rasam powder to evaporate.
  • Once the rawness escapes, add 1.5 cups  of water to this. If you feel the rasam is too thick, add another ¼ cup to ½ cup of water to it.
  • Let this simmer in a slow flame for the rasam to froth well on top. Garnsih it with fresh coriander leaves and remove it from the flame.
  • Heat a small tadka pan with ghee, once it is hot, splutter mustard seeds, add cumin, hing and curshed peppercorns, crushed red chili, pour this sizzling tadka over the rasam. 
  • Serve rasam hot/warm with rice , vegetable curry/appalam