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Beetroot Tomato Rasam
Kind Vegan

Beetroot Tomato Rasam

Follow this simple, step-by-step guide to make your own beetroot rasam with homemade rasam powder!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish, Soup
Cuisine: Indian
Calories: 70
Ingredients Method Video Notes

Ingredients
  

For Beetroot Rasam
  • 1 large beetroot peeled and chopped
  • 2 medium tomatoes chopped
  • ¼ tsp turmeric powder
  • 1 tbsp tamarind pulp
  • 2 cups water
  • Salt to taste
For Homemade Rasam Powder
  • ½ tbsp toor dal
  • 1 tsp cumin seeds
  • ½ tsp black pepper
  • 1-2 dried red chilies
For Tempering
  • ½ tsp mustard seeds
  • ¼ tsp fenugreek seeds
  • 1-2 dried red chilies slit
  • 1-2 sprigs curry leaves
  • Prepared rasam powder
  • 1 tbsp oil coconut oil or sesame oil
For Garnish
  • Fresh coriander leaves chopped

Method
 

Cook vegetables:
  1. Add beetroot, tomatoes, water and salt to a pressure cooker. Cook for 3 whistles or boil in a pan until tender.
    Beetroot Tomato Rasam
Blend:
  1. Allow to cool slightly, then blend into a smooth puree.
Prepare rasam powder:
  1. Dry roast toor dal until lightly golden. Add cumin seeds, black pepper, and dried red chilies. Roast until aromatic. Cool and grind coarsely.
Make rasam:
  1. Transfer the blended mixture beetroot and tomato to a pot. Add turmeric and tamarind pulp and bring to a gentle boil.
Tempering:
  1. Heat oil in a small pan. Add mustard seeds and let them splutter. Add fenugreek seeds, dried red chilies, curry leaves, and ground rasam powder. Sauté for 1 minute.
    Beetroot Tomato Rasam
Combine:
  1. Pour the tempering over the rasam. Mix well and turn off heat.
Garnish & serve:
  1. Garnish with fresh coriander leaves and serve hot.

Video

Notes

  • Adjust tamarind and pepper to taste.
  • Do not overboil after adding rasam powder to retain flavor.
  • Can be enjoyed as soup or served with rice.
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