Chettinad Beetroot Soup | Soup Recipes for Weight Loss #6

I have a friend from Karaikudi, who introduced me a number of chettinad dishes. When we were staying in Chennai, she used to cook a lot of soups and thani kuzhambu called kosmalli. The dishes tastes awesome and we can never guess the ingredients and procedure until she tells.

Last week, I spoke to her and collected tasty and healthy chettinad style dishes. I made a note of it and trying them now. Mostly soups and kosmalli.

This beetroot soup is a tasty one. It has a nice aroma, which would make you drink wholesome bowl at a stretch. It is good for pregnant women and lactating mothers.

Beetroot is rich in iron. It improves Hb count and hence good for women. Also it is said that beets improve mother milk. C'mon let us see the recipe now.

Refer Other Chettinad Style SOUP Recipes..

Chettinad Vegetable Soup
Chettinad Mushroom Soup
Chettinad Carrot Soup

Chettinad Beetroot Soup | Chettinad Soup Recipes

Prep Time : 10 mins	Cook Time: 20 mins
Yield: 3 cups	Svg Size: 1 cup
Average Rating: 5 for 5	Calories per Serving: 100
Posted By: Sabari	Cuisine: Chettinadu

Ingredients

• 2 tsp moong dhal
• 1 small bowl of finely chopped beetroot
• 2 shallots
• 2 garlic

for tempering

• 1 tsp gingelly oil or butter
• a small stick Cinnamon or Pattai
• 1/4 teaspoon - Cumin Seeds
• 1 Clove or Grambu

Additional

• salt and pepper - as per taste
• 1/4 cup Milk

Quick Procedure

• Wash drain moong dhal. Finely chop beetroot and shallots. Crush garlic.
• Heat some butter or oil in a pressure pan. Add pattai, grambu and cumin seeds. Let them sputter.
• Add chopped shallots and crushed garlic. Saute till they become soft.
• Add moong dhal, chopped beetroot and 3 cups of water. Add salt needed for the vegetable to cook.
• Pressure cook for 3 to 4 whistles. Open after the steam subsides.
• Boil milk and bring it to room temperature.
• Add the cooled milk to the soup and give a mix.
• Season with pepper and salt. Serve hot.

Stepwise Pictures

Wash and drain moong dhal. Finely chop beetroot and shallots. Crush garlic.

Heat some butter or oil in a pressure pan. Add pattai, grambu and cumin seeds. Let them sputter.

Add chopped shallots and crushed garlic. Saute till they become soft.

Add moong dhal, chopped beetroot

Add 3 cups of water. Add salt needed for the vegetable to cook.

Pressure cook for 3 to 4 whistles. Open after the steam subsides.

Open after the steam subsides.

Boil milk and bring it to room temperature.

Add the cooled milk to the soup and give a mix.

Season with pepper and salt. Serve hot.

Tasty and iron rich beetroot soup will be ready to serve. You could add some pepper and salt as per your taste.