Recipe: Appetizing Beetroot Rasam (Soup) Version 2

Delicious, fresh and tasty.

Beetroot Rasam (Soup) Version 2. beetroot rasam recipe: in a large kadai, heat a tsp of oil. add mustard seeds, jeera, urad dal and hing. allow them to splutter. now add crushed garlic cloves and curry leaves. saute till garlic turn light golden brown. In this video we are going to see how to make Beetroot Rasam !!! Usual Rasam but today we are going to make this rasam with Beetroot stock!!!!

Beetroot Rasam (Soup) Version 2 Beetroot Rasam is a spicy, tangy and delicious rasam variety having light sweet tones of the beetroot You can serve beetroot rasam with steamed rice or even have it as a Soup. this rasam is not only healthy but also gives a lot of warmth and heat to the. Roasted Beetroot, Garlic and Goats Cheese Soup, Roasted garlic, tomato and beetroot soup, Soup night: Beetroot Soup. Beetroot rasam In trying to overcome my childhood trauma of my father's favourite sandwich (pickled beetroot and piccalilli), I have spent years trying to love beetroot. You can cook Beetroot Rasam (Soup) Version 2 using 17 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Beetroot Rasam (Soup) Version 2

  1. You need 1 of boiled Beetroot.
  2. It's 2 tbsp of grated Coconut.
  3. You need 1 tsp of Oil.
  4. Prepare 1/2 tsp of Mustard.
  5. Prepare 1 tsp of Cumin.
  6. It's 1 tsp of Urad dal.
  7. You need Pinch of Hing.
  8. You need 6 of Garlic crushed.
  9. It's 1 of String Curry leaves.
  10. It's 1 of Onion chopped.
  11. Prepare 1 of Green chilli slited.
  12. Prepare 1/2 cup of Tamarind juice.
  13. You need 1/2 tsp of Turmeric.
  14. Prepare As needed of Salt.
  15. You need 1/2 tsp of Chilli powder.
  16. Prepare 2 tbsp of Mint leaves chopped.
  17. You need 2 tbsp of Coriander leaves chopped.

This aromatic soup pairs colorful roasted. This is a very typical Tamilnadu rasam. Everyday in the south Indian household, when we steam vegetables in the cooker for poriyal (stir-fry), a little bit of cooking liquid - broth will be left behind. The broth will not be wasted but added to that days curry.

Beetroot Rasam (Soup) Version 2 step by step

  1. Boil one beetroot drain the water. Rest the water aside for later use. Grind beetroot with coconut into smooth paste and keep aside..
  2. Heat 1 tsp of oil, once hot add mustard, cumin seeds, urad dal and hing. Once mustard splutter add crushed garlic and curry leaves..
  3. Add onion, green chilli, turmeric. Saute for couple of minutes. Now add tamarind juice. Boil for 4 minutes in medium flame. Now add beetroot paste, Boiled water..
  4. Add salt, chilli powder, mint leaves. Boil for another 5 minutes in low flame. Garnish with coriander leaves and serve hot with rice and papad..

But beetroot liquid cant be added as beetroot. Beetroot rasam is a healthy and good supplement of hemoglobin, This is rich to have with rice. For tempering, heat coconut oil in a pan, mustard seeds, urad dal, curry leaves, saute it for a minute then transfer this into rasam. Rasam (pronunciation ), charu pani(Odia), chaaru, saaru or kabir is a South Indian dish (eaten with other dishes or by itself), traditionally prepared using kokum or tamarind juice as a base, with the addition of tomato, chili pepper, black pepper, cumin and other spices as seasonings. This is a light and nutrients rich soup, also known as "Borscht".