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!
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.
Let the mixture cool and come to room temperature and then 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.
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.
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.
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. 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.
Adjust the salt according to your taste and then let the rasam simmer for 5 minutes on medium heat.
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.
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.
Then add cilantro and saute for 30 seconds.
Now, add coconut and saute for a minute.
Add in the rice, salt, pepper, and lemon juice and mix it well.
Your coconut rice is ready.
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!