Dinner, Lunch, Main Course, Meals, Soup
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Tomato Beetroot Rasam with Coconut Rice

Tomato Beetroot Rasam with Coconut Rice - topped off with crunchy peanuts, fresh onions, crispy garlic and spicy namkeen to provide a burst of amazing flavors that take this traditional south indian soup to the next level!

Tomato Beetroot Rasam with Coconut Rice – A spicy, tangy South Indian soup made with fresh beetroot for a vibrant red color and served with some Coconut Cilantro Rice. It’s also topped off with crunchy peanuts, fresh onions and chilies, crispy garlic and spicy namkeen to provide a burst of amazing flavors, taking this traditional rasam to the next level!

Rasam and rice is a classic combo enjoyed all over India. I’ve given a fun twist to it with some delicious toppings like crunchy peanuts, crispy garlic, and fresh onions to make it more like a khao suey.

Along with being delicious, rasam is great at improving your immunity! Packed with warm spices like pepper and chili, it helps build your immunity which is super important especially during these times!

Tomato Beetroot Rasam with Coconut Rice - topped off with crunchy peanuts, fresh onions, crispy garlic and spicy namkeen to provide a burst of amazing flavors that take this traditional south indian soup to the next level!
Tomato Beetroot Rasam with Coconut Rice - topped off with crunchy peanuts, fresh onions, crispy garlic and spicy namkeen to provide a burst of amazing flavors that take this traditional south indian soup to the next level!
Tomato Beetroot Rasam with Coconut Rice - topped off with crunchy peanuts, fresh onions, crispy garlic and spicy namkeen to provide a burst of amazing flavors that take this traditional south indian soup to the next level!

Tomato Beetroot Rasam with Coconut Rice - topped off with crunchy peanuts, fresh onions, crispy garlic and spicy namkeen to provide a burst of amazing flavors that take this traditional south indian soup to the next level!

HOW TO MAKE TOMATO BEETROOT RASAM:
  1. Make the Puree! Add the beetroot, tomato, water and salt into your pressure cooker. Cook for 2 whistles, with one whistle on high heat and another on medium. Let the pressure naturally release. If you are using an Instant Pot then cook it on high for 5 minutes with natural release.
  2. Blend and Strain! Let the mixture cool and come to room temperature and blend it to a very fine puree in a mixer. Strain the tomato-beet puree using a wide mesh strainer and keep it aside. We want the pulp in the rasam, so use a coarse strainer and not a very fine one.
  3. Make the Tadka! Now, in a medium pan we’ll make the tadka. Add in the oil, mustard seeds, cumin seeds, garlic, ginger, urad dal, dried red chilies, and curry leaves and let them crackle. Make sure that the garlic and ginger are crushed or smashed to release their flavors. Once they crackle, add in the tomato-beet puree.
  4. Mix the Spices! Mix 1 1/2 tbsp of the rasam powder with 2 tbsp water and add it to the puree. Now, add the remaining ingredients – tamarind pulp, jaggery, turmeric powder and black pepper. Adjust the consistency of the rasam to your preference. Add boiled toor dal for a thicker rasam or some water for thinner rasam. I prefer a slightly thicker rasam, since we will be serving it with coconut rice. You can use store bought rasam powder or see my rasam powder recipe to make it at home.
  5. Simmer! Adjust the salt according to your taste and then let the rasam simmer for 5 minutes on medium heat.
  6. Enjoy! Your Rasam is ready to be enjoyed in two different ways – as a light refreshing drink which can be served as a clear soup or as a part of a meal with some coconut rice and garnishes.
HOW TO MAKE COCONUT RICE:
  1. Tadka! In a pan on medium heat, add in the ghee (or oil), mustard seeds, cumin seeds, dried red chilies, and curry leaves and let them crackle.
  2. Coconut and Cilantro! Then add cilantro and saute for 30 seconds. Now, add coconut and saute for a minute.
  3. Rice and Spices! Add in the rice, salt, pepper, and lemon juice and mix it well. Your coconut rice is ready.
HOW TO SERVE TOMATO BEETROOT RASAM AND COCONUT RICE:
  1. Heat the Rasam! When it’s time to serve the dish, heat the rasam to a boil.
  2. Mold the Rice! In a serving bowl, add in the rice, using a small bowl or ice-cream scooper to mold it into a circular shape.
  3. Pour the Rasam! Then, ladle in the rasam on top.
  4. Add the Toppings! Add a little bit of every garnishing (onions, peanuts, green chilies, garlic, cilantro, namkeen) on top and the dish is ready to serve! The garnishes add a great flavor to the dish so definitely don’t skimp on them!

If you liked this recipe, please check out my other dishes:

5 from 4 votes
Tomato Beetroot Rasam with Coconut Rice - topped off with crunchy peanuts, fresh onions, crispy garlic and spicy namkeen to provide a burst of amazing flavors that take this traditional south indian soup to the next level!
Tomato Beetroot Rasam with Coconut Rice
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Tomato Beetroot Rasam with Coconut Rice - A spicy, tangy South Indian soup made with fresh beetroot for a vibrant red color and served with some Coconut Cilantro Rice. It’s also topped off with crunchy peanuts, fresh onions, crispy garlic and spicy namkeen to provide a burst of amazing flavors, taking this traditional soup to the next level!

Course: Lunch, Main Course, Soup
Cuisine: Indian
Custom Category: Indian Main Course, Lunch, Main Course, Meals, Soup
Servings: 4
Calories: 234 kcal
Author: Nidhi Bothra
Ingredients
Rasam Ingredients:
Rasam Tadka:
Coconut Rice:
  • 2 cup boiled rice
  • 1/2 cup coconut , shredded (fresh or frozen)
  • 1/4 cup cilantro , finely chopped
  • 1 1/2 tbsp ghee , or oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 tsp black pepper
  • 7-8 curry leaves
  • 2 dried red chilies
  • 1 tbsp lemon juice
  • salt , to taste
Toppings:
  • 1/4 cup onions , finely chopped
  • 1/4 cup roasted peanuts , roughly chopped
  • 2 tbsp green chilies , finely chopped
  • 2 tbsp garlic , sliced and fried
  • 2 tbsp cilantro , finely chopped
  • 1/4 cup namkeen , store bought
Instructions
Rasam:
  1. Add the beetroot, tomato, water and salt into your pressure cooker. Cook for 2 whistles, with one whistle on high heat and another on medium. Let the pressure naturally release. If you are using an Instant Pot then cook it on high for 5 minutes with natural release.

  2. Let the mixture cool and come to room temperature and then blend it to a very fine puree in a mixer.

  3. Strain the tomato-beet puree using a wide mesh strainer and keep it aside. We want the pulp in the rasam, so use a coarse strainer and not a very fine one.

  4. Now, in a medium pan we’ll make the tadka. Add in the oil, mustard seeds, cumin seeds, garlic, ginger, urad dal, dried red chilies, and curry leaves and let them crackle. Make sure that the garlic and ginger are crushed or smashed to release their flavors.

  5. Once they crackle, add in the tomato-beet puree.

  6. Mix 1 1/2 tbsp of the rasam powder with 2 tbsp water and add it to the puree. You can use store bought rasam powder or use my rasam powder recipe to make it at home.

  7. Now, add the remaining ingredients - tamarind pulp, jaggery, turmeric powder and black pepper.

  8. Adjust the consistency of the rasam to your preference. Add boiled toor dal for a thicker rasam. I prefer a slightly thicker rasam, since we will be serving it with coconut rice. However, if you like slightly thinner rasam, then add some water.

  9. Adjust the salt according to your taste and then let the rasam simmer for 5 minutes on medium heat.

  10. Your Rasam is ready to be enjoyed in two different ways:

    a) As a light refreshing drink which can be served as a clear soup .

    b) As a part of a meal with some coconut rice and garnishes.

Coconut Rice:
  1. In a pan on medium heat, add in the ghee (or oil), mustard seeds, cumin seeds, dried red chilies, and curry leaves and let them crackle.

  2. Then add cilantro and saute for 30 seconds.

  3. Now, add coconut and saute for a minute.

  4. Add in the rice, salt, pepper, and lemon juice and mix it well.

  5. Your coconut rice is ready.

Assemble Rasam and Coconut Rice:
  1. When it’s time to serve the dish, heat the rasam to a boil. In a serving bowl, add in the rice, using a small bowl or ice-cream scooper to mold it into a circular shape. Then, ladle in the rasam on top. Add a little bit of every garnishing (onions, peanuts, green chilies, garlic, cilantro, namkeen) on top and the dish is ready to serve! The garnishes add a great flavor to the dish so definitely don’t skimp on them!

Recipe Notes
Nutrition Facts
Tomato Beetroot Rasam with Coconut Rice
Amount Per Serving
Calories 234 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Sodium 120mg5%
Potassium 671mg19%
Carbohydrates 27g9%
Fiber 8g33%
Sugar 12g13%
Protein 7g14%
Vitamin A 1312IU26%
Vitamin C 126mg153%
Calcium 108mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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Tomato Beetroot Rasam with Coconut Rice - topped off with crunchy peanuts, fresh onions, crispy garlic and spicy namkeen to provide a burst of amazing flavors that take this traditional south indian soup to the next level!

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