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Beetroot and Coconut Rasam

Beetroot and Coconut Rasam

The Rasam as it is commonly known in South India is a very versatile and healthy soup made in several different ways. Primarily made with the use of lentils though variations of the same are made without lentils too. Rasam forms a vital part of the meal and is sipped with the meal to add flavour and acts much like a digestive.  This recipe is  very traditional with some Cyrus additions.


Recipe is supplied by Love British Food Ambassador Cyrus Todiwala, OBE DL - Cafe Spice




  • 400g Beetroot
  • 150g Lentils, yellow or pink
  • 1 small Onion, finely chopped
  • 1 clove Garlic, crushed
  • 1 tbsp Coriander Seeds, crushed fine
  • 2-3 large Whole Red Chilli
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Cumin Seeds
  • 5-6 Fenugreek Seeds
  • 5-6 Peppercorns
  • 2 tbsp Tamarind Pulp
  • 2l water
  • 10-12 curry leaves
  • Salt, to taste
  • 1 tbsp Sunflower or rapeseed oil
  • 1 tin Coconut Milk


  • Wash the lentils well until the liquid clears, soak for a few hours in enough water to cover by an inch.
  • Wash and cut the beetroot into thin slices and transfer to a casserole along with the lentils and chopped onions.
  • Add in the water, the turmeric powder, some salt and boil until everything is soft. Purée with a stick blender or in a blender.
  • Heat the oil in a small two-litre type saucepan and add the mustard seeds and let them crackle.
  • Now add the chopped curry leaves, the crushed coriander seeds, red chillies, cumin, peppercorns and fenugreek seeds and sauté on a medium heat for six to eight minutes.
  • Add the pureed vegetables, the tamarind pulp and slowly bring to the boil.
  • Simmer for ten to fifteen minutes, whisk a little add the coconut milk and strain.
  • Serve straight away if you like or set aside reheat and serve later.