Beetroot Rasam

17 mins

4 servings

Cooked 500+ times recently

Vegan

★ 4.3

Ingredients

2 tbsp Refined Oil
0.5 tsp Mustard Seeds
10 leaves Curry Leaves (washed)
0.25 tsp Hing
1 Dried Red Chilli (remove stem)
1 tbsp Tamarind Paste
0.25 tsp Turmeric
1.25 tsp Salt
6 g Jaggery
0.5 tbsp Rasam Powder
0.25 tsp Black Pepper (powdered)
120 g Beetroot (cut, peeled)
450 ml Water
5 stems Coriander Leaves (minced)

Instructions

This beetroot rasam has light sweet tones of the beetroot blending beautifully with tamarind's sour taste and the spiciness from the black peppers and dry red chilies. Serve beetroot rasam hot with steamed rice. You can also have it as a soup or starter before South Indian meals

Prepare the tempering
Add 2 tbsp Refined Oil, 0.5 tsp Mustard Seeds, 10 washed Curry Leaves, 0.25 tsp Hing, and 1 Dried Red Chilli (stem removed) to The Upliance jar. Select sauté mode at medium heat for 1 minute until the spices splutter with automatic stirring.
Add main rasam ingredients
After the tempering, add 1 tbsp Tamarind Paste, 0.25 tsp Turmeric, 1.25 tsp Salt, 6 g Jaggery, 0.5 tbsp Rasam Powder, 0.25 tsp powdered Black Pepper, and 120 g peeled and cut Beetroot to The Upliance jar. The device will now sauté these ingredients at medium heat for 6 minutes with automatic scraping and stirring.
Simmer the rasam
Repeat the above by adding 450 ml Water to The Upliance jar. Close the lid and let The Upliance simmer the rasam at medium heat for 9 minutes with automatic stirring, ensuring all flavors meld beautifully.
Garnish and Serve
The dish is ready. Garnish the hot Beetroot Rasam with 5 stems of minced Coriander Leaves and serve immediately with steamed rice or as a soup.

Why this recipe works better with Upliance

No Chopping

Skip the knife work. Add the ingredients and let Upliance handle the rest.

Automatic Stirring

No more standing over the stove. Upliance stirs your dish perfectly.

Precise Temperature at 120°C

Holds the exact heat needed for perfect cooking without scorching.

Nutritional Information

182

Calories

14g

Carbs

Protein

14g

Fat

Join thousands of Upliance owners

From kitchen rookies to seasoned chefs, everyone is leveling up their cooking game.

50,000+

Meals cooked every week

4.8

Average rating

750+

Recipes available

If you love Beetroot Rasam , you’ll love these

22 mins

Veg

Beetroot Rasam

South Indian • Tamil • Kerala • Karnataka • Andhra • Soup

Beetroot Rasam

17 mins

4 servings

Cooked 500+ times recently

Vegan

★ 4.3

Ingredients

2 tbsp Refined Oil
0.5 tsp Mustard Seeds
10 leaves Curry Leaves (washed)
0.25 tsp Hing
1 Dried Red Chilli (remove stem)
1 tbsp Tamarind Paste
0.25 tsp Turmeric
1.25 tsp Salt
6 g Jaggery
0.5 tbsp Rasam Powder
0.25 tsp Black Pepper (powdered)
120 g Beetroot (cut, peeled)
450 ml Water
5 stems Coriander Leaves (minced)

Instructions

Prepare the tempering
Add 2 tbsp Refined Oil, 0.5 tsp Mustard Seeds, 10 washed Curry Leaves, 0.25 tsp Hing, and 1 Dried Red Chilli (stem removed) to The Upliance jar. Select sauté mode at medium heat for 1 minute until the spices splutter with automatic stirring.
Add main rasam ingredients
After the tempering, add 1 tbsp Tamarind Paste, 0.25 tsp Turmeric, 1.25 tsp Salt, 6 g Jaggery, 0.5 tbsp Rasam Powder, 0.25 tsp powdered Black Pepper, and 120 g peeled and cut Beetroot to The Upliance jar. The device will now sauté these ingredients at medium heat for 6 minutes with automatic scraping and stirring.
Simmer the rasam
Repeat the above by adding 450 ml Water to The Upliance jar. Close the lid and let The Upliance simmer the rasam at medium heat for 9 minutes with automatic stirring, ensuring all flavors meld beautifully.
Garnish and Serve
The dish is ready. Garnish the hot Beetroot Rasam with 5 stems of minced Coriander Leaves and serve immediately with steamed rice or as a soup.