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Beetroom Rasam

This recipe of Beetroom rasam was passed to me by my twin sister Durga Nayak . I was so tempted to try the recipe when she shared me the picture that I tried it to the earliest . It tasted equally good . It was worth the try. Best part is I also liked the colour of the rasam. Beetroot is a healthy vegetable which contains loads of nutrients . You may prepare this rasam when you have loads of beetroot in stock.

Recipe courtesy : Durga Nayak


Ingredients :

Beetroot – 2 , peel and chop roughly

Green chilly – 2

Jaggery – small piece

Turmeric powder – 1/4 tsp

Roasted chilly – 2

Coconut – 2 tbsp

Water – 3 cups approx

Mustard seeds – 1tsp

Oil – 1tsp

Ingredients to be roasted :

Urad dal – 2 tsp

Coriander seeds – 2 tsp

Curry leaves – 2 sprigs


  1. Steam or boil the beetroot until it gets cooked.
  2. Dry roast the ingredients mentioned.
  3. Cool and grind it with coconut , red chilly and a piece of beetroot.
  4. Boil 3 cups of water along with turmeric powder , green chilly and jaggery.
  5. Add the masala and take a boil.
  6. Add salt to taste.
  7. Add  any beetroot stock if any.
  8. Cook it in simmer for few minutes.
  9. Season it with mustard seeds and curry leaves.
  10. You may also season with garlic.
  11. Garnish with chopped coriander leaves.
  12. Serve it hot with rice.

My notes:


  • You may ignore dry roasting and grinding part .
  • Instead add 1 tbsp of rasam or sambhar powder and make the rasam.



About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

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