This is the recipe of a payasam I recently made using beetroot.


1 big beetroot grated

1/2 cup stoneless jaggery grated

1 tbsp ghee

1/4 cup finely chopped coconut

1/2 tbsp raisins

1 1/2 cup first extract coconut milk 350ml


1/2 tsp cumin powder

1/2 tsp cardamom powder

Preparation – Easy

Time – 30 minutes

Serving – 3


Just cook with 1/4 cup of water to remove the raw taste of beetroot.

Heat the ghee to fry the coconut pieces. Then saute raisins and remove from the fire.

Keep it aside. Simmer the fire then add cooked beetroot in the rest of the ghee and saute it for five minutes constantly until it becomes smooth. Add jaggery in it,

then mix the melted jaggery and beetroot.

Pour coconut milk, cardamom, cumin powder, at last fried coconut and raisins.

We can get one cup of payasam from this measurement. If needed more thickness add 1/2 table spoon cornflour mixed with milk.


So many healthy contents are in beetroot.


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