Soup Rasam.

DSC07702 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 . Ingredients: Carrot 1 Beet root 1/2 Green chilli 2 (slit) Garlic 4 flakes Ginger 1/2 inch Cooked Tuvar Dal water 1 cup 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 , ghee DSC07699 Method: 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. 6.Cut onions. 7.Take 1/2 cup coconut and make 1 cup of milk , not very thick. Now the preparation work has been done. DSC07700DSC07701 Add 1 tsp ghee or oil in a kadai. Add the 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. DSC07703This recipe is sent to sdish


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