Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, beetroot rasam (soup) version 2. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Beetroot Rasam (Soup) Version 2 is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Beetroot Rasam (Soup) Version 2 is something that I have loved my whole life.
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 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.
To begin with this particular recipe, we have to first prepare a few components. You can have beetroot rasam (soup) version 2 using 17 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Beetroot Rasam (Soup) Version 2:
- Get 1 boiled Beetroot
- Make ready 2 tbsp grated Coconut
- Take 1 tsp Oil
- Prepare 1/2 tsp Mustard
- Make ready 1 tsp Cumin
- Make ready 1 tsp Urad dal
- Make ready Pinch Hing
- Make ready 6 Garlic crushed
- Prepare 1 String Curry leaves
- Prepare 1 Onion chopped
- Get 1 Green chilli slited
- Make ready 1/2 cup Tamarind juice
- Prepare 1/2 tsp Turmeric
- Prepare As needed Salt
- Make ready 1/2 tsp Chilli powder
- Get 2 tbsp Mint leaves chopped
- Make ready 2 tbsp Coriander leaves chopped
Beetroot Rasam - A traditional comforting Karnataka soup made with beetroot. Beetroot rasam is served with rice. It can also be enjoyed as a plain soup. This is a very typical Tamilnadu rasam.
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.
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. Beetroot rasam or beetroot saaru recipe explained using step by step pictures and a video. Beetroot rasam or saru is prepared using beetroot, tomato, salt, jaggery, tamarind and few other spices.
So that is going to wrap it up for this special food beetroot rasam (soup) version 2 recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
