Beetroot tomato rasam recipe

Recipe for beetroot tomato rasam. Rasam made with the juice of beets and tomatoes along with garlic and spices. Recipe with step by step pictures.

This recipe is from Vinodh’s aunt Mahesh amma. This beetroot tomato rasam is so comforting that it has become one of our favorites at home. There is a little prep involved but it is so worth it. The sourness from country tomatoes and tamarind along with the sweet beetroot and spices makes it so delicious and is perfect for this cold weather. This can also be served as a soup. This recipe is a straight winner. I like to strain the rasam and serve it as a soup. This recipe has become one of our house favorites!!! A must try if I say so myself.

Here is how to do Beetroot Tomato Rasam.
Roughly chop the tomatoes and beetroot. Set aside.

Add the roughly chopped beetroot and the tomatoes to a mixie / food processor. Add in a cup of water and grind it to a very fine paste. Grind for about a minute so its really fine.

Using a wide meshed strainer, strain the beet tomato puree. (Do not use a fine mesh strainer). Set aside.

Heat ghee in a pan. Add in the fenugreek seeds (vendhayam), garlic, curry leaves, broken dry red chillies and slit green chillies. Let the chillies start to blister.

Add in the tamarind pulp and the salt.
Note: For tamarind pulp – Soak 1/4 inch piece of tamarind in half a cup of water for 15 minutes. Squeeze the tamarind and discard the seeds and the pith.

Add in the rasam powder and turmeric powder. You can use homemade rasam powder. Even store bought rasam powder works just fine.

Add in the asafoetida (perungayam). Let the mixture boil for 3-4 minutes on a low flame.

Add in the beetroot-tomato juice.

Add in the coriander leaves and let the mixture simmer for couple of minutes. Do not boil for long.

Beetroot tomato rasam is ready. Serve with rice. If you want to serve as a soup, strain and serve hot.

Beetroot tomato rasam recipe

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★★★★★

5 from 3 reviews

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 3-4 servings 1x

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Description

Recipe for beetroot tomato rasam. Rasam made with the juice of beets and tomatoes along with garlic and spices. Recipe with step by step pictures.

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Ingredients

Scale 1x2x3x

• 1 beetroot, washed and peeled
• 4 tomatoes, preferably country tomatoes
• 1 tablespoon ghee
• ¼ teaspoon fenugreek seeds
• 4 cloves garlic
• 2 sprigs curry leaves
• 2 dry red chillies
• 3 green chillies
• ¼ inch piece tamarind
• ¾ teaspoon salt
• 1 teaspoon rasam powder
• ½ teaspoon turmeric powder
• a pinch of asafoetida
• 2 sprigs coriander leaves

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Instructions

1. Roughly chop the tomatoes and beetroot.
2. Add the roughly chopped beetroot and the tomatoes to a mixie / food processor. Add in a cup of water and grind it to a very fine paste. Grind for about a minute so its really fine.
3. Using a wide meshed strainer, strain the beet tomato puree. (Do not use a fine mesh strainer). Set aside.
4. Heat ghee in a pan. Add in the fenugreek seeds (vendhayam), garlic, curry leaves, broken dry red chillies and slit green chillies. Let the chillies start to blister.
5. Add in the tamarind pulp and the salt. Note: For tamarind pulp – Soak ¼ inch piece of tamarind in half a cup of water for 15 minutes. Squeeze the tamarind and discard the seeds and the pith
6. Add in the rasam powder and turmeric powder. You can use homemade rasam powder. Even store bought rasam powder works just fine.
7. Add in the asafoetida (perungayam). Let the mixture boil for 3-4 minutes on a low flame.
8. Add in the beetroot-tomato juice.
9. Add in the coriander leaves and let the mixture simmer for couple of minutes. Do not boil for long.
10. Beetroot tomato rasam is ready. Serve with rice. If you want to serve as a soup, strain and serve hot.

• Category: Soup
• Cuisine: Tamilnadu