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Beetroot Garlic Lemon Rasam

This delicious, healthy rasam is super easy to make, looks stunning and marries the earthy sweetness of beetroot with the light aromatics of Indian flavours.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish, Soup
Cuisine: Indian (South Indian)
Servings: 4 to 6
Author: Padma


  • 1 Large Beetroot washed, peeled and cut into small cubes
  • 3 cups water to microwave beetroot pieces
  • A pinch of salt
  • For the powder:
  • 1 teaspoon black pepper
  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander seeds
  • 3 to 4 red chilies
  • 4 garlic pods with peel
  • 1 tablespoon of chopped coriander
  • Few curry leaves
  • 2 Tablespoons Coriander finely chopped
  • To temper:
  • 1 Teaspoon oil
  • 1 Teaspoon mustard seeds
  • 1 Teaspoon cumin seeds
  • 1 Red chilli
  • Few Curry leaves
  • A pinch of asafoetida
  • Other Ingredients:
  • Required salt
  • 1 Tablespoon coriander finely chopped (for garnish)


  • Microwave chopped beetroot pieces in 3 cups of water along with a pinch of salt for 5 to 8 minutes. The beetroot pieces must be cooked.
  • Drain the liquid from the beetroot pieces and set aside to use to make rasam.
  • Blend ingredients under “For the powder” into a coarse powder and transfer it to the cooking vessel.
  • Add the drained liquid from above to the vessel.
  • Boil the contents on medium heat until froth starts forming on the top and just starts to boil. This may take around 10 to 12 minutes. Turn off the heat.
  • To temper, heat a pan with oil over medium heat and add all the ingredients under “To Temper” in the given order. Once the mustard seeds splutter, turn off heat and transfer it to the rasam.
  • Transfer to a serving bowl, garnish with coriander and squeeze some lemon juice once rasam cools down.
  • Serve beetroot garlic lemon rasam with hot steaming rice and potato fry, any other vegetable fry or just an omelette on the side. Today I’m serving with the beetroot porial I prepared with the left out boiled beetroot pieces.


1. Adjust spice levels with red chillies.
2. Do not overcook the rasam, as it will change the taste and become bitter.
3. Adjust salt after adding lemon juice.
4. Do not reheat after adding lemon, it becomes bitter. So always serve with hot rice.
5. You can also puree some cooked beetroot cubes and add to the rasam while boiling.