Thursday, June 28, 2012

Beetroot Saaru (Seasoned Beetroot Soup) and One year of Blogging!!

Hi everyone...I am very happy to announce that 'Lakshmi Canteen' turned One yesterday. I am feeling as if I started it yesterday. The whole year was very fruitful. Thank you everyone for joining hands with me in this journey. Hoping to post many more recipes in coming days. 

Now coming back to the recipe- Beetroot Saaru is a healthy dish. I got this recipe from my SIL. Once in a while, I am tempted to buy these red beauties but never use them. I keep searching for recipes and do nothing out of it. Then finally I make Upkari (stir fry) or cutlet. This time I wanted to try something different and luckily I got this recipe. I enjoyed it with rice and seasoned buttermilk. A fulfilling, healthy lunch! Try this simple dish and get the goodness of beet!

  • Beetroot, medium sized- 1
  • Asafoetida- 1/8 tsp
  • Oil- 1-2 tsp
  • Garlic pods- 5-6
  • Dry red chillies- 2-3
  • Salt- To taste

Wash the beetroot nicely until it is nice and clean. Then remove the skin using a peeler and then chop it into big chunks. Cook these pieces in cooker with water and salt, as required. Cook it for three whistles. Allow it to cool. Once it is ready, grind the cooked beetroot pieces to a smooth paste. Use the leftover water, while grinding.

Now transfer this paste to a pot and adjust the consistency by adding water. I kept it little thick. Then add asafoetida and mix well. Bring it to a boil. Then turn off the heat and then season it.

For seasoning- Heat oil and then add crushed garlic pods. Fry until it turns golden brown and then add broken red chillies (I used chilli flakes). Fry it for few seconds and then turn off the heat.
Beetroot Saaru is ready!!

Serve it hot as a side dish to rice. Since this Saaru is little bit on the sweeter side, I also made a spicy curry to balance out the sweetness. Above measurement serves 3-4 people.