Spiced Beetroot Rasam brings together the earthy sweetness of beetroot, the warmth of pepper and cumin, and the tang from tamarind to create a bright, soothing dish. This version follows a traditional approach where dal adds body, roasted spices bring aroma, and a slow simmer lets everything settle into a balanced, mellow broth.
Simmer the chopped beetroot in enough water to cover it. Keep the flame steady so the pieces cook evenly. Once they turn tender, transfer them to a blender with a little cooking liquid. Blend into a smooth purée that pours easily, then keep it aside for the rasam base.
Description - Step 2
Cook the Dal
Rinse the tur dal well before pressure-cooking it with adequate water. Let it cook until it breaks down completely. Open the cooker once the steam settles and whisk the dal to a smooth, lump-free texture. This creates the body of the rasam and helps carry the pepper-cumin flavour throughout.
Description - Step 3
Roast the Spices
Heat a small pan and add black pepper, cumin seeds and dry red chillies. Roast them on low heat until they release a warm aroma. Avoid browning them too much—light roasting keeps the flavour clear and sharp. Cool the mixture and grind it into a coarse rasam powder.
Description - Step 4
Build the Rasam Base
In a deep pot, add beetroot purée, cooked dal, chopped tomatoes, tamarind pulp, turmeric and salt. Pour water to reach a thin, drinkable consistency. Bring the mixture to a gentle boil, ensuring the tomatoes soften. This stage sets the foundation for balancing tang, heat and sweetness.
Description - Step 5
Add Spice & Simmer
Stir in the freshly ground rasam powder and add the crushed garlic. Maintain a low simmer so the rasam doesn’t lose its colour or aroma. Let it bubble lightly until the raw edge of tamarind fades and the fragrance of roasted spices becomes noticeable across the pot.
Description - Step 6
Temper the Rasam
Heat the ghee in a small pan. Add mustard seeds and let them pop. Follow with curry leaves and a pinch of asafoetida. Pour this tempering into the simmering rasam and watch the surface bloom with aroma. This final addition ties all the flavours together.
Description - Step 7
Finish & Serve
Switch off the flame, and scatter chopped coriander on top. The rasam is best enjoyed hot, either sipped like soup or ladled over steamed rice for a comforting, light meal.
Search
Login
Indian
Easy
Soup