Beetroot Garlic Lemon Rasam - Immunity Boosting Soup Vegan
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.
Servings: 4
Ingredients
- 1 Large Beetroot Washed, peeled and cut into small cubes
- 4 Cups Water, Divided Microwave or Cook beetroot pieces on stove top
- A pinch of Salt
For the powder:
- 1 tsp Black Pepper
- 1 tsp Cumin Seeds
- 1 tbsp Coriander Seeds
- 3 Red Chilies
- 4 Garlic Pods With peel
- Few Curry Leaves
- 2 tbsp Coriander Finely chopped
To temper:
- 1 tsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 Red Chilli
- Few Curry Leaves
- A pinch of Asafoetida
Other Ingredients:
- Required Salt
- 1 tbsp Coriander Finely chopped (for garnish)
Instructions
- Microwave chopped beetroot pieces in 2 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 beet liquid from above to the vessel. Add 2 more cups of water.
- Boil the contents on medium heat until froth starts forming on the top and just starts to boil. This may take around 8 to 10 minutes. Turn off the heat.
Tempering:
- 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 or lukewarm.
- 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.
Recipe Video
Notes
- Adjust spice levels with red chillies to suit your taste.
- You can increase of decrease water quantity by 1 cup to make rasam more or less concentrated.
- You can also add 1 inch ginger piece too the rasam powder mix & crush for another variation.
- Replace lemon with tamarind for a different variation.
- Do not overcook the rasam, as it will change the taste and become bitter. Do not boil for more than 2 minutes once it comes to rolling boil.
- Adjust salt finally after adding lemon juice.
- Do not reheat after adding lemon, it becomes bitter. So always serve with hot rice.
- You can also puree some cooked beetroot cubes and add to the rasam while boiling.