beetroot rasam recipe /rasam without dal

4 from 1 vote

Print Recipe Pin Recipe

Ingredients

One small beetroot - sliced and steamed
Salt to taste
Jaggery a piece
Some chopped coriander
Lemon sized tamarind soaked and filtered mix with water and keep
Oil for rasam - 1 tsp
Asafoetida - 1/4 tsp
Rasam powder - 1 tsp
Mustard/kadugu - 1/2 tsp
Green chilies- 1 or 2

To roast and grind:

Oil - 1 tsp
Dry coriander seeds/kothamalli - 1 tsp
Dried red chillies - 2
Jeera/seeragam - 1/2 tsp
Pepper - 1/2 tsp
Toor dal/thuvaram paruppu - 2 tsp
Garlic cloves/poondu - 5-6
Grated coconut - 1 tsp
Some curry leaves
Small tomato -sliced

Instructions

First wash peel and slice beetroot roughly then steam it for few till cooked no overcooking the colour should be maintained.
In a kadai add some oil then add toordal,coriander seeds,cumin, dry chillies, pepper,cloves of garlic,curry leaves roast this until they turn golden and aromatic.
Now add steamed beetroots and saute till rawness goes off then add tomatoes and saute for few second,add coconut and switch off.
When cool grind it to paste by adding some water.
Mix this paste to the tamarind water mix and check for rasam consistency.
Keep a kadai with oil or ghee add kadugu to splutter then add rasam powder, hing with green chillies.
Add the tamarind beetroot mixture with needed salt, chopped coriander and some jaggery.
When white foam appears switch off the stove and serve with hot rice.

Notes

Beetroot has its root smell so have to saute it nicely before grinding.
Adding grated coconut is optional.
Don’t boil the rasam the taste will change.
You can skip adding green chillies just for flavour I have added.