Saturday, October 27, 2018

Tomato Beetroot Rasam

I love any type of's a lovely comfort food for me when I pair it with Rice and serve with roasted papad it's one of the simplest and no fuss meal for me . I try so many types of Rasam which I have learnt from my family and friends but there are very few of them which are my classic favourites and I have already posted them here in my blog earlier, this is the one I have lately tried and absolutely loved it.  I have altered the original recipe a bit but many thanks to Veena Mallya akka for sharing such a simple yet delectable recipe which is so easy to prepare hardly takes me 10 mins for the whole preparation and the flavors here are simply marvellous , the roasted garlic flavours imparts such a rustic flavour that you will be amazed the very first time you taste it , my boys enjoyed their meal and asked for second helping as well. Do try this I am sure your family will love this as much as we loved it . 


2 medium sized Tomatoes

1 Beetroot

2 green chillies + 1 Green chilli

2 tbsp Chopped coriander leaves 

3 flakes of garlic (finely chopped)

2 Broken Red chilli 

1 tbsp ghee / Clarified Butter

salt to taste


  • Pressure cook the tomatoes, and beetroot along with 2 green chillies for 1 -2 whistles and keep aside.
  • Retain the pressure cooked liquid and strain the tomatoes, green chillies, beetroot and grind this together to a fine paste/ puree without adding water.
  • Take out the paste in a pan add in retained liquid no
    w add in coriander leaves , 1 slit green chilli , salt and allow it to bring it to a boil. 
  • Prepare the tadka / Tempering by heating ghee add in garlic and Redchilli and fry till chopped garlic turn a bit nutty brown add this to the Rasam .
  • Allow it to boil for good 8-10 mins until the flavours are very well infused, add little more water if needed if you need it  and you feel it is little thick 
  • Serve it with Rice / Papad ...Yumm it's fab :)