Beetroot Rasam

Beetroot Rasam: A Vibrant Twist on a South Indian Classic

Rasam, a comforting South Indian soup, gets a delightful makeover with the earthy sweetness of beetroot. Infused with aromatic spices, coconut milk, and a rich blend of roasted ingredients, this Beetroot Rasam is perfect for pairing with steamed rice and crispy papad. Let's dive into the recipe!

Ingredients:

- 2 medium-sized beetroots

- 4 finely chopped tomatoes

- 2 tbsp coconut oil

- 2 tbsp coriander seeds

- 1 tsp cumin seeds

- ½ tsp black pepper

- ½ tsp fenugreek seeds

- 1 tsp fennel seeds

- 1 tsp dry ginger powder

- ½ tsp turmeric powder

- 2 garlic cloves

- 4 dried red chilies

- 1 tsp mustard seeds

- A handful of coriander stems

- A handful of coriander leaves

- ½ tsp asafoetida

- Salt to taste

- 1 cup coconut milk

Method

Step 1: Prepare the Beetroot

Cut the beetroot into large pieces and boil them with ½ cup water until soft. Set aside to cool.

Step 2: Make the Spice Blend

Dry roast garlic, coriander seeds, fenugreek seeds, cumin seeds, fennel seeds, and black pepper until fragrant. Once cooled, grind into a coarse powder and transfer to a bowl.

Step 3: Make the Beetroot Paste

Blend the cooled beetroot, coriander stems, and dry ginger powder into a smooth paste with ½ cup water.

Step 4: Cook the Rasam

Heat coconut oil in a pan, add mustard seeds, and let them splutter.

Add chopped tomatoes and sauté for 2–3 minutes.

Stir in the spice blend and mix well.

Pour in the beetroot paste, salt, asafoetida, and water to adjust the consistency. Bring to a boil and simmer for 10 minutes.

Add coconut milk and let it just start to boil before turning off the heat.

Step 5: Garnish and Serve

Garnish with fresh coriander leaves and serve hot with steamed rice and crispy papad.

Enjoy the deep, earthy flavor of this Beetroot Rasam—a delicious fusion of nutrition and taste.