Beetroot Saathumadhu (Rasam)

My love for beets is growing day by day and here I am with yet another post using Beetroot.


Take two hybrid tomatoes , if you’ve read my previous posts about Saathumadhu or Rasam varieties , you’ll know why I stress on using only hybrid tomatoes for a delectable rasam. 

So , take two medium sized hybrid tomatoes one medium sized beetroot. Peel the beetroot , cut into big chunks , similarly roughly cut the tomatoes too . Cook them in boiling water or in pressure cooker. If cooking in a pressure cooker then cook it up to 4 whistles. Along with this cook 3 tbsps of toor dal. While cooking toor dal in a pressure cooker add a pinch of turmeric and a tsp of ghee or cooking oil , this helps in dal to cook faster and softer also it is easier to mash the dal.

Once this is done , take only the cooked tomatoes and beetroot chunks in a mixer jar , without adding water grind this to smooth paste. Now take a vessel , add this paste to its stock and add 1 cup of water (200 ml) . Keep this on medium heat and allow it to boil , stir this in between. Add required amount of salt , 5-6 curry leaves and a pinch of asafoetida.

Once the rasam starts boiling , add 3 tbsps of saathumadhu podi or rasam powder and mix. Allow this to boil for a minute or so , now add the cooked toor dal to the rasam and mix. Once again allow this to boil for a minute. Garnish with finely chopped coriander leaves and take it off the heat.

Take a tadka pan , on medium heat , add a tsp of ghee and mustard seeds. Let it crackle , add this tempering to the saathumadhu. Serve this hot with plain rice or you can even drink it like soup.

Beetroot Saathumadhu (rasam)


  • Cuisine: south indian
  • Course or type: main course
  • Cooking Technique: Boiling
  • Preparation Time: 10
  • Difficulty: easy
  • Cooking Time: 10


1 medium sized beetroot
2 medium sized hybrid tomatoes
1/2 cup cooked toor dal
1 pinch asafoetida
to taste salt
200 ml water
5 – 6 curry leaves
finely chopped coriander leaves for garnish
3 tsps Saathumadhu or rasam powder
1 tsp ghee
1 tsp mustard seeds


  1. Peel the beetroot and cut them into chunks.
  2. Take two tomatoes , and the chopped beetroot. Cook them in either a pressure cooker for 3 whistles or cook them in microwave in power high for 12 minutes.
  3. Take only the cooked veggies and transfer it to a mixer jar. Give this a pulse and grind it to a smooth paste.
  4. In a vessel , add the tomato beetroot stock , the beetroot-tomato paste , add a pinch of asafoetida , few curry leaves ,salt and add 200 ml water. Keep this on medium heat and allow it to boil for about 5 minutes. Stir in between
  5. Once this starts boiling vigorously add 3 tsps of Saathumadhu or Rasam Powder , and mix. Once again let it boil for another 2-3 minutes.
  6. Take this off the heat , garnish finely chopped coriander leaves.
  7. Now take a tadka pan or thallikara karandi and get the tempering ready. Once the mustard seeds starts crackling add it to the saathumadhu.
  8. Serve this hot with plain rice.

One Comment Add yours

  1. Megala says:

    Interesting! like to try soon!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s