Soup Rasam; Soup In a Rasam

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  Enough to taste 

Ghee – 1 tsp

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

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.