Recipes - Beetroot Rasam


1 small beetroot (cooked)
2 tsp. coriander
½ tsp. fenugreek
Pinch of turmeric powder
2 short red chillies
3 long red chillies
½ cup grated coconut
Small ball of tamarind
3-4 flakes garlic ( sliced & browned)
2 tsp. oil
1 tsp. ghee
½ ” jaggery (optional)
Salt as per taste


Soak tamarind in little water for some time. Blend cooked beeetroot into a smooth paste. Heat a pan with oil and roast fenugreek, coriander and red chillies slightly. Then grind along with coconut into a fine paste.

Squeeze tamarind and strain the water. Add some more water to the tamarind water along with turmeric powder and bring to a boil. Add beetroot paste and cook for sometime. Adjust the consistency adding water. Add the masala paste, salt and jaggery (optional). Stir well and boil for some more time. Garnish with fried garlic flakes and ghee.

Serve with steamed rice or even as a bowl of soup.

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Title: Beetroot Rasam

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