Beetroot Rasam

Here's a toast to Good Taste & Good Health!!

Recipe by Sangeetha Kedlaya of

Mom's recipe -- Always the best!!

Ingredients vegetarian 2 servings

  • 2 nos. Beetroot
  • 1 no. Green Chilies, slit
  • 2 tbsps. Coconut, shredded
  • 10 nos. Garlic, cloves
  • Salt to taste
  • bunch tamarind, lemon size as per taste
  • 1 no. Red Chilies, For seasoning
  • 1 tsp Mustard seeds (black), For seasoning
  • bunch Vegetable Oil
  • 1 tsp Coriander leaves, For garnishing

Rasam Powder- 1 tsp.


1.Soak tamarind to extract juice. 2.Cut beetroot into cubes & cook(its faster using a pressure cooker). 3.Grind cooked beets with rasam powder & coconut with a little water, to a fine paste. 4.Boil the tamarind extract with salt, turmeric & green chilly. 5.Add the ground mixture to this. 6.Add 1 cup of water to bring to "rasam-consistency" and boil for a while. 7.Fry garlic cloves in little oil till they r golden brown/crispy and add to the rasam. Note: More garlic..better taste, better health!!! 8.For Seasoning, heat 1 tsp of oil & add 1/2 tsp of mustard seeds & 1 red chilly. When it splutters, pour it over the rasam. 9.Garnish with coriander leaves. 10.Serve HOT with Papad!!!