I crossed this beet rasam before month in Madhuram's Eggless Cooking and immediately i bookmarked it..Today i bought few fresh beets and i prepared immediately this beet rasam with beets cooked water...I thought earlier to prepare beets rasam by pressure cooking beets and preparing rasam with spice powders and grounded pressure cooked beets paste...But i loved the simplicity of Madhu's Beet rasam which hardly need few ingredients to prepare this delicious and tastiest colourful rasam...I used moongdal water instead of toor dal, else i prepared exactly as same as the recipe goes for..And my next choice goes to chanadal and bulgur sundal, wat a healthy and nutritious sundal which i never ever thought until i crossed this healthy snacks again in Madhu's blog..I usually prepare channadal sundal whenever i dont have any dried beans at home, as its really very easy and simple to prepare, but when i crossed this chanadal and bulgur sundal i was surprised and very much interested to try out this particular sundal..Today i prepared Arisiparuppu sadham, beets rasam, chanadal and bulgur sundal with radish poriyal for our lunch..We just enjoyed everything and my H was particularly surprised when he saw the channadal and bulgur sundal, while serving i told about Madhu's blog and served it for our lunch..He just loved it..Thanks Madhu for sharing this delicious sundal and colourful rasam, obviously this both dishes goes to T&T-Madhuram's Eggless Cooking guest hosted by Poornima of Tasty Treats, event started by Zlamushka...
Beet Rasam: U can find the original recipes here
2cups Beets cooked water
1/4cup Moongdal water
1no Tomatoes (big)(crushed)
1/4tsp Turmeric powder
1/4tsp Mustard seeds
1/2tsp Cumin seeds
2nos Garlic cloves
2nos Dry red chillies
1tbsp Coriander leaves
Combine together the beets cooked water, crushed tomatoes, salt, turmeric powder and let it boil..meanwhile in a small frying pan, heat the ghee and add the mustard seeds, cumin seeds, let them splutters..add the red chillies and garlic cloves and sauté..
Add the moongdal water and tempered spices to the boiling beets water, keep in simmer and boil for few seconds..Add the chopped coriander leaves and put off the stove...
Chanadal and Bulgur Sundal: U can find the original recipe here
1tsp Grated ginger
1/4tsp Mustard seeds
1/4tsp Asafoetida powder
1nos Green chillies(slit opened)
1/4cup Grated Coconut
Few Curry leaves
Soak bulgur with half cup of boiling water and a pinch of salt,keep aside until the bulgur absorb the water..bulgur is ready..Pressure cook the washed chanadal, salt and grated ginger for a whistle and put off the stove..Once the bulgur and pressure cooked chanadal ready, heat the oil in a kadai and add the mustard seeds, asafoetida powder,curry leaves and slit opened green chillies, let them splutters..add immediately the channadal and fry for a minute, add immediately the bulgur and toss gently and keep in simmer for another few seconds, finally add the grated coconut ,stir and put off the stove..