Beetroot Garlic Lemon Rasam Recipe by Archana’s Kitchen

Must Try


  • To begin making the Beetroot Rasam Recipe, first we need to cook the beetroot..

  • Add the beetroot pieces along with 1/4 cup of water , in a pressure cooker. Place the cooker on the heat and allow it to cook for two whistles. Then turn the heat off and allow the pressure to release naturally.

  • Combine the black pepper, cumin seeds, coriander seeds, red chilies, garlic pods, coriander, curry leaves into a blender and blend into a coarse mixture.

  • Transfer it to a heavy bottomed pot or saucepan. Add the beetroot along with the water it was cooked in and bring it to a brisk boil.

  • This may take around 10 to 12 minutes till it turns frothy on the sides. Turn off the heat.

  • Place a tadka pan on the heat, melt some ghee in it. Then, add the mustard seeds, cumin seeds, pinch of asafoetida, red chilli,  crushed garlic and a  few curry leaves. Allow  the curry leaves and the seeds to splutter. Turn off the heat.

  • Transfer the tempering over the prepared Beetroot Garlic Lemon Rasam Recipe, garnish with coriander and squeeze some lemon juice.

  • Serve this Beetroot Garlic Lemon Rasam with hot Steamed Rice and Pudalangai Poriyal Recipe (Snake Gourd Poriyal) for a comforting home meal.



  • LEAVE A REPLY

    Please enter your comment!
    Please enter your name here

    Latest Recipes

    More Recipes Like This