Tomato and Beetroot Rasam, healthy and nutritious rasam recipe with the goodness of tomatoes and beetroot, spiced with curry leaves, black pepper and cumin powder.
An easy and quick Rasam Recipe without Lentils and Rasam Powder.
Today I am here with the recipe for tomato beetroot rasam, made without any rasam powder or toor dal( split pigeon pea lentils), a no-onion , no-garlic recipe for evenings when there is nip in the air. Very comforting for those suffering from fever, cold and cough.
What is Rasam..
Rasam is a thin consistency soup with tomatoes(mainly) flavoured with tamarind , curry leaves and spices like cumin seeds, mustard, black pepper along with dry whole red chillies. The ingredients vary as per one’s preference.
Spicy hot rasam is a comforting treat, for chilly evenings or when one is suffering from cold and cough. Being from North India, I won’t say that I grew up having rasam. It was something we relished whenever we went to any South Indian Restaurant.
I started cooking rasam for me during my hostel days. I learnt the recipe from one of the hostel mate. Once I had fever and my roommates had gone home. I had bad with cold and cough, the girl in next room helped me and made tomato rasam for me. We were not friends just knew each other. I really liked it, she told me the basic recipe and since then I follow that only. Though we are not in touch, she moved out after sometime, but I can’t forget her sweet gesture. When you really need someone by your side and someone unknown comes and helps you out, the sweet memories of the person always gives a smile on your face!!
I make it for family once in a while. They like tomato rasam and I never really played with flavors of rasam until I made this Apple rasam. Now, once in a while I add beetroot or carrot to tomato rasam.
Tomato and Beetroot Rasam
Beetroots are rich source of iron, antioxidant and must be included in diet. It is good especially for kids. Most of kids do not like to have beetroot in raw form. There are so many ways in which we include it in our diet. Chop it very finely and add to salads with cucumber(like in Kuchumber Salad), use beetroot puree in soups, raita, buttermilk, parantha and even making breads and muffins. Check my Whole Wheat Beetroot Sliders or Burger Buns.
Rasam, as I mentioned above is a thin soup with Indian Spices. It is commonly had with rice in South Indian homes. But we like to have it as soup. I had some idli leftover from lunch, made chilli idli for kid and relished the warm and comforting rasam with it and some pappadums.
What we need for making Tomato Beetroot Rasam..
Making Tomato Beetroot rasam is very easy. I use beetroot puree and tomato puree to make it. Many people like to keep it chunky too but we like it without any chunks of beetroot or tomato skins. Adding garlic and onion is optional. I add garlic in winters this time I skipped adding it.
You can use store-bought rasam powder, but in case your do not have it no worries. Follow the steps in recipe, you will have all the rich flavors of Rasam Powder. Spices like Cumin Seeds, Coriander Seeds and Black Pepper along with ginger and garlic are used to flavour Rasam.
Roast coriander and cumin seeds to get the aroma and do not forget to add fresh curry leaves for the flavor. I have added freshly ground black peppers to rasam, you can roast it with cumin and coriander seeds and grind together.
Spice level in rasam can be adjusted as per one’s preference. I do not add green chilli while pureeing beetroot and tomatoes or red chilli while making the dry masala, but you can add any as per your preference.
Desi Ghee adds a lot of flavor to it. For Vegan version skip ghee and add oil.
Avoid Hing/Asafoetida for Gluten-free version.
Let’s see how I make this comforting and nutritious Tomato and Beetroot Rasam.
Tomato and Beetroot Rasam
- 3 Tomatoes(Medium)
- 1 Beetroot
- 7-8 Curry Leaves
- 1 tbsp Tamarind Pulp
- Fresh Coriander Leaves for Garnish
- 1-2 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 1/2 tsp Peppercorns or Black Pepper
- 1 Whole Red Chilli
- 1/2 tsp Hing/Asafoetida
- 1 tsp Mustard Seeds(Rai)
- Salt to taste
- 1 tsp Desi Ghee or Oil
- Wash, peel and cube beetroots.
- In a pressure cooker, boil beetroot to 4-5 whistles.
- Meanwhile, dry roast coriander, black pepper and cumin seeds. I used freshly ground pepper so didn't roast with cumin and coriander seeds.
- Wash and cut tomatoes roughly.
- Once done, cool the pieces and blend with tomatoes and ginger to fine puree
- In a pan, heat ghee/oil. When oil is warm enough add mustard seeds .
- Once the seeds crackle, add curry leaves, whole red chilli and asafoetida.
- Next add coriander and cumin powder. Add black pepper powder too.
- Saute for few seconds then add tomato beet puree and 2 cups of water.
- Add tamarind pulp, salt and mix.
- Let the cook and come to boil.
- Cook it for 3-4 minutes.
- Serve hot garnished with lots of fresh coriander.
Linking my Tomato Beetroot Rasam to my Facebook group Healthy Wellthy Cuisines where this fortnight theme is #FlavorfulRasamAtHW. Since it is monsoon season in India, we bring you a collection of flavorful rasam recipes.
Do checkout what all the other members have brought to the group.
Tomato Rasam without Dal and Tamarind by Geetanjali
Tomato Rasam by Poonam
Pineapple Rasam by Seema
Mysore Rasam by Veena
Give me your feedback whenever you make this..
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