Soup rasam – the name itself tells that it has a different flavour and taste. With the goodness of carrot and beetroot it makes a main course meal when we want to avoid cooking sambhar . This dish is made by my mother and we all love that flavour . Goes well with any vegetable curry .
Beet root 1/2
Green chilli 2 (slit)
Garlic 4 flakes
Ginger 1/2 inch
Coconut milk 1 cup
Tamarind water 1/2 cup
Cinnamon 1 small piece
Cloves 3 Red
Chilly Powder 1/2 tsp
Garam masala powder 1/2 tsp
Saunf powder 1/2 tsp
Salt Enough to taste
Ghee – 1 tsp
1.Cut vegetables into long thin slices.
2. Slit Green chilli.
3.Crush Ginger and garlic.
4.Cook 1 /2 cup tuvar dal, add water on it. After it settles strain the water and use for this rasam
. 5. Soak a small piece of Tamarind, almost a pebble size and strain the pulp and take the juice.
7.Take 1/2 cup coconut and make 1 cup of milk , not very thick.
Now the preparation work has been done
Add 1 tsp ghee or oil in a kadai.
Add cinnamon, cloves .
Then add onion, green chilly.
Saute well. Add carrot and Beetroot .
Then add the ginger garlic and saute well.
Add the tamarind water ,green chillies, Red chilli powder , Garam masala powder and cover the kadai. Let this boil for few minutes .
When the vegetables are cooked add coconut milk,dal water , salt and saunf powder .
Boil for a few minutes and switch off the flame .
Soup rasam is ready .
This rasam is ideal on a rainy day or Cool climate.