Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, beetroot rasam (soup) version 2. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Beetroot rasam recipe with step by step pics. Amongst the many varieties of rasam made with veggies, Beetroot rasam is a spicy, tangy and delicious rasam variety. unlike regular rasam recipe, beetroot rasam has light sweet tones of the beetroot blending beautifully with the sour taste of tamarind and the spiciness coming from the black peppers and dry red chilies. Some of the Variations that you can try in Beetroot Rasam.
Beetroot Rasam (Soup) Version 2 is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Beetroot Rasam (Soup) Version 2 is something which I’ve loved my whole life.
To get started with this particular recipe, we have to 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:
- Make ready 1 boiled Beetroot
- Prepare 2 tbsp grated Coconut
- Make ready 1 tsp Oil
- Take 1/2 tsp Mustard
- Make ready 1 tsp Cumin
- Prepare 1 tsp Urad dal
- Prepare Pinch Hing
- Take 6 Garlic crushed
- Get 1 String Curry leaves
- Take 1 Onion chopped
- Get 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
You can use home made or store bought rasam powder. Beetroot rasam is a delicacy most commonly made in southern India. Basic demand of any rasam, the authentic tangy-ness is fulfilled using both tomato and tamarind. And the hero of the food, beetroot is cooked and ground to fine puree which shoots up color factor.
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.
Colorful tangy south Indian soup with beetroot. Rasam or Saaru is a famous South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, and chili pepper, pepper, cumin etc…We can make rasam with dal,tomato,pineapple,beetroot,carrot etc…Here I made a colorful rasam with beetroot. Beetroot is rich in potassium, magnesium, iron. The beetroot rasam is a spicy and tangy rasam variety. The sweet tones of beetroot blends beautifully with the sour taste of tamarind.
So that’s going to wrap it up with this exceptional food beetroot rasam (soup) version 2 recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
