Rasam is basically a South Indian soup. It is prepared with tamarind juice, tomato, pepper and other spices. Lentils could be added with some vegetables. It is usually eaten with rice or drank alone as a soup.


Beetroot Rasam :

Beetroot – peeled and grated – 3 cups

Green chilly – sliced – 1

Ginger – peeled and pounded – 1 tbsp

Water – 3 cups

Tamarind paste/ Tomato puree/ Lime juice – 1/2 cup

Turmeric powder – 1/2 tsp

Red chilly powder – 1/2 tsp

Rasam powder – 1 tsp

Pepper – 1/4 tsp

Coriander leaves – chopped (optional)

Curry leaves – 2 strands

Mustard seeds – 1/2 tsp

Hing/ Asafeotida – 1/4 tsp

Oil – 2 tbsp

Salt – to taste


In a heavy-bottomed pan, boil the grated beetroot with water and salt for 10-15 minutes on low flame, until the water level is reduced to half
Heat oil in pan, temper the mustard seeds and curry leaves
Add ginger, green chillies, and on low flame, roast the powders for a minute
Add the tamarind paste or tomato puree and stir well for 5 minutes. If using lime juice, please do not add now
Mix this well with the boiling beetroot, cover the vessel and boil for another 5 minutes on low flame
If using lime juice, add the lime juice after removing the dish from the stove and mix well
Garnish with coriander leaves