Search for recipes

Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

  • Home
  • Complete Recipe Index
  • Kongunad Recipes
  • KC Videos
  • Media Mentions
  • About
  • Contact

Beetroot Rasam, South Indian Beetroot Rasam Recipe

September 29, 2015 by Suguna Vinodh 4 Comments

South Indian Beet Broth. Excellent cold remedy #vegan #glutenfree #broth #beet #homeremedy

South Indian Beetroot Rasam Recipe. Easy Tamilnadu style recipe. Excellent home remedy for cold. With step by step pictures.

This is a very typical Tamilnadu rasam. Everyday in the south Indian household, when we steam vegetables in the cooker for poriyal (stir-fry), a little bit of cooking liquid – broth will be left behind. The broth will not be wasted but added to that days curry. But beetroot liquid cant be added as beetroot liquid is very strong on its own. Not to mention the strong color. So we make a rasam out of it. My friend Abirambika became such a fan of this recipe that I remember her every time I make it.

Steam the beetroot in a cooker with little water and drain the broth. Set aside. Use the steamed beetroot to make poriyal. Here are the recipes you can make with the steamed Beetroot.
Beetroot Poriyal with Almond Powder
South Indian Beetroot Poriyal

South-indian-beetroot-rasam-steam

Get the following powders ready.

South-indian-beetroot-rasam-masala

Soak half a lime size tamarind in a cup of water for 20 minutes. Squeeze and extract all the juices. Set aside.
Heat oil in a pan. When the oil is hot, add in the mustard seeds and cumin seeds. Let it splutter. Add in the crushed garlic and the red chillies and fry for 30 seconds. Add in the chopped onions and fry till the onions are soft. Add in the Rasam masala powders, salt and the tamarind extract. Let it boil for 3 minutes.

South-indian-beetroot-rasam-tamarind

When the tamarind extract has cooked, add in the beetroot cooking liquid. Add in the curry leaves, coriander leaves and the green chillies. Let it briefly simmer for a minute. Do not cook for long after adding the beetroot liquid.

South-indian-beetroot-rasam-boil

Switch off the flame and serve hot with rice.

South-indian-beetroot-rasam-recipe

4.5 from 2 reviews
South Indian Beetroot Rasam Recipe
 
Save Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
South Indian Beetroot Rasam Recipe. Easy Tamilnadu style recipe. Excellent home remedy for cold.
Author: Kannamma - Suguna Vinodh
Recipe type: Rasam
Cuisine: South Indian
Serves: 3
Ingredients
For Beetroot Broth
  • 500 grams Beetroot
  • 1 cup water
For the Rasam Powder Masala
  • 1 teaspoon Dry ginger powder (sukku)
  • 1 teaspoon cumin powder
  • 1 teaspoon freshly ground black pepper powder
  • ½ teaspoon turmeric
For the tamarind extract
  • half a lime size tamarind
  • 1 cup water
Other Ingredients
  • 2 teaspoon vegetable oil
  • ¼ teaspoon black mustard seeds
  • ¼ teaspoon cumin seeds
  • 3 cloves Garlic, crushed
  • 2 dried red chillies, preferably gundu variety
  • ½ of a red onion
  • 1 teaspoon salt
  • 3 green chillies
  • 2 sprigs curry leaves
  • 3 sprigs coriander leaves, chopped
Instructions
  1. Steam the beetroot in a cooker and drain the broth. Set aside. Use the steamed beetroot to make poriyal.
  2. Soak half a lime size tamarind in a cup of water for 20 minutes. Squeeze and extract all the juices. Set aside.
  3. Heat oil in a pan. When the oil is hot, add in the mustard seeds and cumin seeds. Let it splutter. Add in the crushed garlic and the red chillies and fry for 30 seconds. Add in the chopped onions and fry till the onions are soft. Add in the Rasam masala powders and the tamarind extract. Let it boil for 3 minutes.
  4. When the tamarind extract has cooked, add in the beetroot cooking liquid. Add in the curry leaves, coriander leaves and the green chillies. Let it briefly simmer for a minute. Do not cook for long after adding the beetroot liquid.
  5. Switch off the flame and serve hot with rice.
3.5.3226

beet-calorie

← Previous Post Falafel Burger, How to make Falafel Burger
Next Post → Shakshuka Recipe, Israeli Shakshuka Recipe

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

Connect With Me : FacebookGoogle+Twitter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Comments

  1. Dev says

    September 2, 2016 at 12:17 am

    Just discovered your site. Thanks a ton for all these recipes.

    Q: Can I use grated ginger instead of ginger powder here?

    Reply
    • Suguna Vinodh says

      September 2, 2016 at 9:40 am

      Sure Dev, you can do that too!

      Reply
  2. Abi says

    July 29, 2016 at 2:00 am

    One of my favorite rasam.. Everytime i read this my mouth waters. I can still remember the first time i had this at Sugunas house, literally the bowl was washed off by me and my husband Ravi.

    Reply
    • Suguna Vinodh says

      July 29, 2016 at 9:22 am

      Lovely days! I am waiting to be back in India.

      Reply

Download our App today!!!

Android app
iOS app

Follow us on Instagram – up-close and personal!

Follow on Instagram




HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

Subscribe and We will send awesome recipes straight to your inbox.





Categories

  • Air Fryer Recipes (5)
  • All Day Breakfast (15)
  • Appetizers / Tea Time snacks (67)
  • Asian Flavors (22)
  • Baking (34)
  • Basics (12)
  • Biryani (17)
  • Bread / Buns / Quiche (11)
  • Brownies/Blondies (1)
  • Cakes / Pastries / Tart (15)
  • Chettinad Recipes (32)
  • Chicken Recipes (30)
  • Cookies / Biscuits (7)
  • Dal/lentil Recipes (60)
  • Dips, Salsa, and Sauces (5)
  • Dumpling / Kozhukattai / idiyappam Recipes (14)
  • Egg Dishes (19)
  • Equipment (1)
  • Fish / Seafood Recipes (23)
  • Healthy zero oil snacks (2)
  • Home Remedy (4)
  • Hong Kong Life (3)
  • Idli-Dosa-Paniyaram varieties (40)
  • Indian Recipes (401)
  • Italian-Continental (14)
  • Juices / Mocktail (5)
  • Kitchen How to's (13)
  • Kongunad Recipes (73)
  • Kurma Dishes (35)
  • Lunch Box Ideas (28)
  • Masala Powder/Chutney Powder/Pastes (9)
  • Middle Eastern Recipes (4)
  • Millet Recipes (17)
  • Misc (8)
  • Movie/Celebrity Inspired Recipes (3)
  • Muffins (3)
  • Mutton Recipes (13)
  • Non Veg Recipes (73)
  • North Indian Gravies (9)
  • OPOS / Easy Cooking / 10 minutes cooking (25)
  • Pachadi Recipes (1)
  • Parotta (2)
  • Pickles (3)
  • Poriyal – Stir-fry (51)
  • Rasam Varieties (10)
  • Recipes (429)
  • Research work (2)
  • Rice Dishes (35)
  • Roti / Chapati / Paratha (12)
  • Sandwiches & Burgers (10)
  • Soups and Broth (16)
  • South Indian Chutney (37)
  • South Indian Kulambu / Sambar (40)
  • Sweets and Desserts (41)
  • Tea / Coffee (8)
  • Tips and Tricks (5)
  • upma / kali (3)
  • Whole Grain Vegan Recipes (17)

Archives

(c) Copyright 2018 Kannamma Cooks | Privacy Policy | Hosting and Customization by Best Hosting And Design