Beetroot Rasam (Soup) Version 2

Name: Beetroot Rasam (Soup) Version 2
Cuisine: British
Ingredients: 1 boiled Beetroot; 2 tbsp grated Coconut; 1 tsp Oil; 1/2 tsp Mustard; 1 tsp Cumin; 1 tsp Urad dal; Pinch Hing; 6 Garlic crushed; 1 String Curry leaves; 1 Onion chopped; 1 Green chilli slited; 1/2 cup Tamarind juice; 1/2 tsp Turmeric; As needed Salt; 1/2 tsp Chilli powder; 2 tbsp Mint leaves chopped; 2 tbsp Coriander leaves chopped

Prasel @cook_prasel

Beetroot Rasam (Soup) Version 2

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Ingredients

1boiled Beetroot
2 tbspgrated Coconut
1 tspOil
1/2 tspMustard
1 tspCumin
1 tspUrad dal
PinchHing
6Garlic crushed
1String Curry leaves
1Onion chopped
1Green chilli slited
1/2 cupTamarind juice
1/2 tspTurmeric
As neededSalt
1/2 tspChilli powder
2 tbspMint leaves chopped
2 tbspCoriander leaves chopped

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Steps

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.