Beet Rasam (Spicy & Sour Lentil Soup)

South Indian rasam made from beets

I’ve shared a number of recipes for rasam, a spicy and sour South Indian lentil soup, on the blog from the traditional tomato one I grew up eating to the roasted squash and coconut milk version inspired by Thai curries. This time, my rasam recipe takes a turn with beets from the Greenmarket.

beets from the Greenmarket

In teaching cooking classes and now writing a book on South Indian recipes, I’m constantly trying to provide students and readers with a number of ways to use Indian ingredients. I know when I buy special items to make a recipe out of a new cookbook, it always irks me to see those same ingredients sitting in my cupboard months later. My goal is that if you do go out and buy rasam powder (made from a blend of roasted spices, red chili peppers and curry leaves) for instance, you’ll be able to use it in a variety of ways, whether it be in this recipe or maybe in a greens stir-fry.

beet rasam

The sourness in this rasam comes from lemon and for herbs I had parsley but you can also use cilantro. I served the beet rasam over brown rice with Greek yogurt.



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