Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, beetroot rasam (soup) version 2. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Beetroot Rasam (Soup) Version 2 is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Beetroot Rasam (Soup) Version 2 is something that I have loved my whole life. They’re fine and they look wonderful.
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 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 it.
The ingredients needed to make Beetroot Rasam (Soup) Version 2:
- Prepare 1 boiled Beetroot
- Get 2 tbsp grated Coconut
- Prepare 1 tsp Oil
- Take 1/2 tsp Mustard
- Make ready 1 tsp Cumin
- Get 1 tsp Urad dal
- Take Pinch Hing
- Take 6 Garlic crushed
- Prepare 1 String Curry leaves
- Get 1 Onion chopped
- Prepare 1 Green chilli slited
- Take 1/2 cup Tamarind juice
- Prepare 1/2 tsp Turmeric
- Make ready As needed Salt
- Make ready 1/2 tsp Chilli powder
- Get 2 tbsp Mint leaves chopped
- Take 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.
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.
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’s going to wrap it up with this special food beetroot rasam (soup) version 2 recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
