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Tomato and Beetroot Rasam

Tomato Rasam with beetroot.Easy Quick and Comforting Rasam made without Rasam Powder and Lentils.
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Soups
Cuisine Indian, South Indian


  • 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.


I used boiled three beetroots and pureed. Took out 2 tbsp for rasam, pureed tomatoes with it and kept the rest for later use.
Keyword Comfort Food, Rasam Recipe, Soups
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