By Akshara
January 6, 2026
Beetroot rasam is light, hydrating and naturally rich in antioxidants. Beetroot contributes folate and potassium, while pepper and cumin add gentle warmth that suits winter meals. The dish remains low in fat and easy to digest, making it suitable for regular consumption.
1 small beetroot, grated 2 tbsp cooked toor dal, mashed Tamarind pulp 1 tsp rasam powder Crushed black pepper and cumin Salt Tempering: ghee, mustard seeds, curry leaves, dry red chilli
Boil beetroot juice with tamarind water, salt and rasam powder.
Add dal, pepper and cumin and simmer briefly.
Temper spices in ghee and pour over the rasam.
Serve hot with rice.