Easiest Way to Cook Perfect Beetroot Rasam (Soup) Version 2

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 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 have Beetroot Rasam (Soup) Version 2 using 17 ingredients and 4 steps. Here is how you cook it.

Ingredients of Beetroot Rasam (Soup) Version 2

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

This aromatic soup pairs colorful roasted. Serve it with steamed rice or simply sip like a soup. 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.

Beetroot Rasam (Soup) Version 2 instructions

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..

The broth will not be wasted but added to that days curry. 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. 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. Beetroot rasam is quite an interesting rasam recipe with chopped beetroots boiled and then ground into a coarse pate with coconut and rasam powder.