Beetroot Rasam

One of my favorite blogs is Lisa's Kitchen. Her recipes are simple, vegetarian and always delicious - right up my alley! When her blog was chosen for last month's Tried & Tasted, I bookmarked this recipe, but life got in the way and though I made the rasam, I didn't get a chance to write or post about it.


Rasam and rice is my all-time favorite comfort food. It is a south Indian dish made with lentils, pepper and spices, and usually gets its tartness from tomatoes (unlike sambar, which tends to use more tamarind). It is a fluid soup-like dish that is traditionally served with rice, but a lot of people drink it as soup as well. The Anglo-Indian version of Rasam is the famous soup, Mulligatawny (which is actually a combination of the Tamil words milagu (pepper) and thani (water)).

There are many different variations of rasam. My favorite is the tomato, but other popular ones are lemon rasam and pepper rasam (pepper rasam does wonders in clearing up sinuses!). But I think I might have a new favorite!

The beetroot rasam was so delicious, though, that I simply had to post it - even though the event is over. The taste was light and full of flavor and the color is just brilliant! She got the recipe from Chandra Padmanabhan's Dakshin, which is one of my favorite cookbooks, and the only one I had through all my years living away from home.


I'm not posting the recipe here, but I do hope you'll visit Lisa's blog and try this out.

Other rasams on this blog: Mysore Rasam.