Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, beetroot rasam (soup) version 2. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Beetroot Rasam (Soup) Version 2 is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are 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 recipe, we have to prepare a few ingredients. 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
- Get 2 tbsp grated Coconut
- Take 1 tsp Oil
- Make ready 1/2 tsp Mustard
- Take 1 tsp Cumin
- Make ready 1 tsp Urad dal
- Get Pinch Hing
- Prepare 6 Garlic crushed
- Make ready 1 String Curry leaves
- Prepare 1 Onion chopped
- Make ready 1 Green chilli slited
- Prepare 1/2 cup Tamarind juice
- Take 1/2 tsp Turmeric
- Get As needed Salt
- Prepare 1/2 tsp Chilli powder
- Take 2 tbsp Mint leaves chopped
- Get 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.
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