Beetroot Rasam
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A South Indian spicy and tangy soup made with beetroot, tamarind, and warming spices like black pepper and cumin. Sweet undertones from the beetroot balance the sour and spicy flavors. A light main course or starter.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 small beetroot (or 1 medium beetroot or 120 grams beetroot or ½ cup heaped small beetroot cubes)
- 1.5 cups water (to be added in the cooker)
- ¼ cup water (for steaming, added in beetroot bowl)
- 1 teaspoon cumin seeds
- ½ teaspoon whole black pepper
- ½ teaspoon coriander seeds
- 1 dry red chilli (- broken and seeds removed)
- 1 tablespoon tamarind
- 1 tablespoon oil (- sesame oil (gingelly oil) or sunflower oil or peanut oil)
- ½ teaspoon mustard seeds
- 1 dry red chili (- halved and seeds removed)
- 9 to 10 curry leaves (- whole or chopped)
- 1 generous pinch asafoetida ((hing))
- 2 cups water (or add as required)
- ¼ teaspoon turmeric powder
- salt (as required)
- 2 tablespoons chopped coriander leaves ((cilantro leaves))
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 335mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 183mg
- Calcium
- 28mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 335MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.