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beetroot rasam recipe | instant beetroot rasam – no toor dal

beetroot rasam recipe | instant beetroot rasam – no toor dal
Course Side Dish
Cuisine south indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings


for beetroot puree:

  • 1 bowl beetroot chopped
  • 2 tbsp coconut fresh / desiccated

for tempering:

  • 1-2 tsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds jeera
  • ½ tsp urad dal
  • pinch of hing / asafetida

for rasam:

  • 6 garlic cloves crushed
  • few curry leaves
  • ½ onion finely chopped
  • 2 green chilli slit lengthwise
  • 1 cup tamarind juice / extract
  • salt to taste
  • ½ tsp turmeric powder
  • water as required adjust consistency
  • ½ tsp chilli powder
  • fistful pudina / mint leaves chopped
  • fistful coriander leaves chopped


beetroot puree recipe:

  • peal the skin of beetroot and roughly chop them. cook them for 10 minutes adding little water. allow to cool.
  • now blend to smooth puree adding 2 tbsp of coconut.
  • add water only if required to make a smooth puree. i have not used any water while grinding as my beetroots were too juicy and cooked well. keep aside.

beetroot rasam recipe:

  • in a large kadai, heat a tsp of oil. add mustard seeds, jeera, urad dal and hing. allow them to splutter.
  • now add crushed garlic cloves and curry leaves. saute till garlic turn light golden brown.
  • add finely chopped onions and slit green chillis. fry them till they turn translucent.
  • now add 1 cup of tamarind extract, salt and turmeric powder. give a good mix
  • boil for atleast 5 minutes or till the raw smell of tamarind goes away.
  • now add beetroot puree prepared previously. also add some water to adjust the consistency of rasam. and boil for another 5 minutes.
  • now add some chilli powder and chopped pudina leaves. give a good stir and get to a boil.
  • finally add some chopped coriander leaves and check the seasoning.
  • serve beetroot rasam with hot steamed rice.