Beet-Garlic Rasam Recipe | Beetroot Rasam with Garlic and Mint Leaves

Hi Supermoms,

Me and my love story with Rasam is a long running one. 

The ingredients for this love story are, hot rice with plain dal and ghee, mashed well together, and a generous quantity of hot rasam poured on top. It is pure bliss. Well for me it was love at first bite! 

Rasam is a staple at our place. It is part of my lunch menu at least 3-4 times a week. I try different rasam variations to bring freshness to the palate and senses. One of the variations is the beetroot rasam, which I hadn’t made in a long time.

Recently, I saw Madhumitha @madhumitharam’s beet-garlic-mint rasam and was instantly attracted by it’s simplicity. This triggered my desire to try it out for sure.  When I told Madhu that I am going to try her rasam recipe, she responded, “Akka, do not forget the mint leaves as they are the game changer for this rasam”. First thing I did was to order fresh beets and mint leaves.

As described by Madhu, the rasam was indeed so refreshing and the mint leaves added so much flavour . I served a glass of the rasam as a starter/appetiser and also served it along with our meal. It was relished by my family. 

Beetroot Garlic Rasam

Recipe Courtesy: Mrs. Madhumitha 

Preparation time : 5 minutes

Cooking time : 25 minutes

Serves : 4

1 cup=250 ml cup

Ingredients :

1 beetroot ( peeled, boiled and mashed)

2 small tomatoes (chopped)

1 green chilli (chopped into two pieces, optional)

3 cups water (adjust)

4-5 small garlic cloves (roughly mashed)

1/2” ginger(optional)(roughly mashed)

1/2 teaspoon cumin seeds ( coarsely crushed)

1/2 teaspoon black peppercorns(coarsely crushed)

1 teaspoon instant rasam powder (adjust)

Salt to taste

To temper :

2 teaspoons clarified butter/ghee

1/2 teaspoon mustard seeds

Pinch of asafoetida

To garnish:

Handful fresh mint leaves (roughly chopped)

juice of one small lemon

Method :

1. Boil the beetroot, mash and add it to a heavy bottom vessel.

2.Add chopped tomatoes, 3 cups of water, hand pounded ginger and garlic, rasam powder, salt  and allow it to cook for 10-15 minutes over low/medium flame.

3.Adjust water quantity and add the coarsely crushed cumin and peppercorns and allow it to simmer for another 3-4 minutes and switch off.

4.Temper with mustard seeds and asafoetida and pour it over the rasam.

5.Add the mint leaves and immediately close the rasam so that the flavours do not escape. 

6.You can also add freshly squeezed juice of lemon. 

Your delicious and healthy Beetroot Garlic Rasam is now ready to be served along with lunch or can be served as an appetiser or enjoyed as a soup. 

Happy Cooking!

With love,

Masterchefmom