Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, beetroot rasam (soup) version 2. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Beetroot Rasam (Soup) Version 2 is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s 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 fantastic.
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.
To begin with this particular 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:
- Take 1 boiled Beetroot
- Get 2 tbsp grated Coconut
- Get 1 tsp Oil
- Get 1/2 tsp Mustard
- Get 1 tsp Cumin
- Prepare 1 tsp Urad dal
- Make ready Pinch Hing
- Take 6 Garlic crushed
- Make ready 1 String Curry leaves
- Make ready 1 Onion chopped
- Make ready 1 Green chilli slited
- Take 1/2 cup Tamarind juice
- Take 1/2 tsp Turmeric
- Take As needed Salt
- Take 1/2 tsp Chilli powder
- Make ready 2 tbsp Mint leaves chopped
- Prepare 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’s going to wrap it up for this special food beetroot rasam (soup) version 2 recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
