Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, beetroot rasam (soup) version 2. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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. A simple recipe to prepare Rasam using the Beet cooked water.
Beetroot Rasam (Soup) Version 2 is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Beetroot Rasam (Soup) Version 2 is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook beetroot rasam (soup) version 2 using 17 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Beetroot Rasam (Soup) Version 2:
- Prepare 1 boiled Beetroot
- Get 2 tbsp grated Coconut
- Take 1 tsp Oil
- Prepare 1/2 tsp Mustard
- Make ready 1 tsp Cumin
- Make ready 1 tsp Urad dal
- Take Pinch Hing
- Take 6 Garlic crushed
- Take 1 String Curry leaves
- Make ready 1 Onion chopped
- Take 1 Green chilli slited
- Prepare 1/2 cup Tamarind juice
- Prepare 1/2 tsp Turmeric
- Prepare As needed Salt
- Get 1/2 tsp Chilli powder
- Prepare 2 tbsp Mint leaves chopped
- Make ready 2 tbsp Coriander leaves chopped
Beetroot rasam is quite an interesting rasam recipe with chopped beetroots boiled and then ground into a coarse pate with coconut and rasam powder. Blend the cooked beetroot along with rasam powder and coconut and little water, in a mixer to a fine paste. Boil the tamarind pulp with salt. Beetroot soup is not only a fabulous colour but delicious too.
Steps 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.
Add salty feta to the top or try adding a glug of vodka for the classic Borscht experience. Using your fingers, crumble a little feta into each bowl. A sprinkling of grated raw beetroot makes a good garnish for the cold version. Rasam (pronunciation ), charu pani(Odia), chaaru, saaru, Saathamudhu or kabir is a South Indian dish (eaten with other dishes or by itself), is a spicy-sweet-sour stock traditionally prepared using kokum. Beetroot Rasam - A traditional comforting Karnataka soup made with beetroot.
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 confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
