Beetroot rasam recipe | beetroot soup step by step photo & video recipe. Read along.
The beetroot or beets (in USA & Canada) similar to Potato, Taro, cassava, is a root vegetable that is packed with many vitamins and nutrients. Although raw beets are more than 85% water, they are a rich source of folate (vitamin B9) and source of many other nutrients like manganese, calcium, iron, potassium, fiber as well. They are very low in fat, less than 1%. Beetroot helps in decreasing the risk of obesity, diabetes, and heart diseases.
Beetroot is used in wide ways other than cooking, pickling, and raw in salads.
Industrially beets are used to make plant-based dyes, as a food colorant, to flavor the tomato paste, sauces, desserts, jams, jellies, and a lot of other industrial food production. As part of the recent revolution of a plant-based diet, beets are used to make plant-based steak. Due to its high sugar content, beetroot is used to produce sugar and is also used to make wine.
We almost always see and use Beetroot in red color. But there are more varieties of the vegetable and they are available in different colors like white, golden yellow, purple as well.
South Indian cuisine is one of those cuisines that use one vegetable in many forms. I’ve made many recipes with beetroot. My family favorites are beetroot curry with grated coconut and beetroot poori as well. We love soup so much, especially carrot soup or beetroot soup. We make them frequently during the winter months to get relief from colds & cough.
Beetroot rasam is one of the easiest vegetarian dishes you can make and does not take much time. Filled with nutritional benefits and rich flavor from beetroot, it is apt for your weekday meal. Unlike regular rasam recipe, beetroot rasam has light sweet tones of the beetroot blending beautifully with the sour taste of tamarind and the spiciness coming from the black peppers and chilies. You can enjoy this rasam with hot steamed rice as a side dish or as beet soup for appetizer. The garlic seasoning will give a nice flavor to beetroot rasam.
The beetroot rasam or beetroot saaru or beetroot charu is healthy as bright as it looks. It eases bowel movement and soothes the digestive system, due to the tamarind in it. The antioxidants from the beetroot prevent free radical activity in the body. Green chili and black pepper gives a lot of warmth to the body during the winters and helps in relieving cough and colds. Of course, watch out the spice level and adjust it per your preference ?
Tips to make the tastiest beetroot rasam recipe:
- Always select a smooth, stiff, firm, fresh beetroot for best taste.
- Save the cooked water from steaming/boiling beetroot pieces. When making the beetroot puree in mixer or food processor or hand blender use the same water. It enhances the taste and also retains the nutrients lost in the cooking process. Grind to a fine paste for a silky texture.
- Soak tamarind in warm water in advance and squeeze to extract good tamarind juice
- You can make fresh homemade Rasam Powder or if you are short on time, you can use the store-bought powder as well.
- Garnish with freshly chopped cilantro or fresh dill. It not only gives a nice aroma but boosts the health benefits as well.
- If you want to experiment a little, you can use dal water or vegetable stock. They enhance the recipe to give a unique taste and make the recipe even more nutritious.
Beetroot rasam recipe | beetroot soup video recipe :
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How to make beetroot soup with step by step:
- Peel the beetroot skin and cut them into cubes or medium pieces..
- Pressure cook beetroot with little water for 3 whistles. Let cool completely. Save beetroot water, we can use this water for rasam preparation.
- Blend cooked beetroot pieces to smooth puree by adding 1/2 cup water and keep it aside.
BEETROOT RASAM RECIPE:
- In a medium pot, add a tsp of oil and heat it up. Add in some mustard seeds and allow them to splutter. Drop-in Jeera (cumin seeds), Methi seeds (fenugreek seeds), and hing.
- Add slit green chili, dry red chili, and curry leaves.
- Time to add beetroot puree and some beetroot water. Mix well.
- Add crushed garlic and mix well.
- Add the tamarind extract, salt, turmeric powder and give it a good mix.
- Boil for 5 minutes or until the tamarind raw smell goes away.
- Add rasam powder and pepper powder. Give a good stir and bring to a boil.
- Add some chopped cilantro.
- Serve beetroot rasam with hot steamed rice.