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When my MIL told me about Beet rasam, I was a little skeptical. I am not a big fan of beets, I eat them once in a while without complaining, but they are not something I really crave for. So when my MIL said Beet & tomato rasam, I wasn't sure what to expect. But I asked her make it anyway just to see how it tastes. It tasted pretty good and I noted the recipe down to try it for myself later. I made the rasam recently with the beets I had in the fridge. Grinding cooked beets with...


4 serving

Total time

40 minutes


  • 1 cup beets (- , cubed)
  • 1 cup tomato (Canned diced - (or use 2 ripe tomatoes))
  • 2 tsp tamarind
  • 1 tsp (1.25l) fish stock (Rasam powder)
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 2 chilies (Dry red)
  • 8 ~ 10 Curry leaves
  • 1 tbsp cilantro (- finely chopped)
  • to taste Salt


  1. Boil or steam beets until tender. Set aside to cool.
  2. If using fresh tomatoes, then blanch them briefly in boiling water and dunk them in cold water. Peel the skin and coarsely chop them. Canned tomatoes can be used as is.
  3. Grind beets and tomatoes until smooth.
  4. Heat 2tsp oil in a saucepan, add mustard seeds, cumin seeds, dry chilies and curry leaves. Once the seeds start to splutter, add the beet-tomato puree along with tamarind paste, rasam powder and salt.
  5. Bring to a boil, lower the heat and simmer the rasam for 6~8 minutes.
  6. View the recipe instructions at Cook's Hideout

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