Beetroot Rasam (Soup) Version 2
Beetroot Rasam (Soup) Version 2

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, beetroot rasam (soup) version 2. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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. how to make udupi style beetroot saaru. 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 blending beautifully with the sour and spicy taste of tamarind, black pepper and dry red chilies.

Beetroot Rasam (Soup) Version 2 is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Beetroot Rasam (Soup) Version 2 is something that I have loved my entire life. They are nice and they look wonderful.

To get started 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 can achieve that.

The ingredients needed to make Beetroot Rasam (Soup) Version 2:
  1. Take 1 boiled Beetroot
  2. Get 2 tbsp grated Coconut
  3. Prepare 1 tsp Oil
  4. Take 1/2 tsp Mustard
  5. Make ready 1 tsp Cumin
  6. Make ready 1 tsp Urad dal
  7. Take Pinch Hing
  8. Make ready 6 Garlic crushed
  9. Get 1 String Curry leaves
  10. Take 1 Onion chopped
  11. Take 1 Green chilli slited
  12. Take 1/2 cup Tamarind juice
  13. Get 1/2 tsp Turmeric
  14. Prepare As needed Salt
  15. Make ready 1/2 tsp Chilli powder
  16. Take 2 tbsp Mint leaves chopped
  17. Take 2 tbsp Coriander leaves chopped

Rasam made with the juice of beets and tomatoes along with garlic and spices. Recipe with step by step pictures. This recipe is from Vinodh's aunt Mahesh amma. This beetroot tomato rasam is so comforting that it has become one of our favorites at home.

Instructions to make Beetroot Rasam (Soup) Version 2:
  1. Boil one beetroot drain the water. Rest the water aside for later use. Grind beetroot with coconut into smooth paste and keep aside.
  2. Heat 1 tsp of oil, once hot add mustard, cumin seeds, urad dal and hing. Once mustard splutter add crushed garlic and curry leaves.
  3. 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.
  4. 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.

This recipe is from Vinodh's aunt Mahesh amma. This beetroot tomato rasam is so comforting that it has become one of our favorites at home. Beetroot soup is not only a fabulous colour but delicious too. 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.

So that is going to wrap this up for this exceptional food beetroot rasam (soup) version 2 recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!