Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, beetroot rasam (soup) version 2. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Beetroot Rasam (Soup) Version 2 is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Beetroot Rasam (Soup) Version 2 is something that I have loved my whole life. They are fine and they look fantastic.
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. Beetroot Rasam is a healthy Rasam variety with a rich color and flavor of beetroot. Beetroot Rasam can be served with hot steaming rice or as a soup!
To get started with this particular recipe, we must prepare a few components. You can have beetroot rasam (soup) version 2 using 17 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Beetroot Rasam (Soup) Version 2:
- Take 1 boiled Beetroot
- Prepare 2 tbsp grated Coconut
- Prepare 1 tsp Oil
- Prepare 1/2 tsp Mustard
- Make ready 1 tsp Cumin
- Prepare 1 tsp Urad dal
- Make ready Pinch Hing
- Make ready 6 Garlic crushed
- Take 1 String Curry leaves
- Get 1 Onion chopped
- Take 1 Green chilli slited
- Take 1/2 cup Tamarind juice
- Take 1/2 tsp Turmeric
- Prepare As needed Salt
- Get 1/2 tsp Chilli powder
- Make ready 2 tbsp Mint leaves chopped
- Make ready 2 tbsp Coriander leaves chopped
Beetroot Rasam Recipe with step by step pics. 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. beetroot rasam-Healthy and colorful South Indian soup with beetroot. Rasam is an integral part of South Indian lunch menu. Try out this Rasam or Saaru is a famous South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, and chili pepper, pepper, cumin.
Instructions to make Beetroot Rasam (Soup) Version 2:
- Boil one beetroot drain the water. Rest the water aside for later use. Grind beetroot with coconut into smooth paste and keep aside.
- Heat 1 tsp of oil, once hot add mustard, cumin seeds, urad dal and hing. Once mustard splutter add crushed garlic and curry leaves.
- 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.
- 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.
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. But beetroot liquid cant be added as beetroot. This vegan, gluten-free South Indian beetroot rasam (soup) is spicy, garlicy, tangy, and gingery and is sure to keep you warm during the cold winter.
So that’s going to wrap it up with this exceptional food beetroot rasam (soup) version 2 recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
