Beet Root Soup

Serving:4 |Type:Veg- Soup


Beet-Root(diced) -1 cup
Onion(diced) -½ cup
Tomato(diced) -½ cup
Green Chili(slit) -2 or 3
Turmeric -pinch
Salt -to taste
Water -3 cups
Thoor Dhal(cooked) -2tbsp
Milk -¼ cup
Coriander Leaves -1tbsp


Ghee or Oil -1tsp
Sombu -¼tsp
Whole Pepper -½tsp
Cumin -¼tsp
Bay Leaves -1
Cinnamon -1 inch
Kal Pasi -few
Cloves,red chili -1
Curry Leaves -few


  1. Peel the skin and dice the beet root .
  2. Take the pressure cooker pour 2 cups of water and add onion, tomato, beet root, green chili, salt and turmeric cook until 2whistles come and simmer for 3 minutes then turn off the stove.
  3. Cool down the cooker then open it. Add remaining water into the soup.
  4. Take ¾ of the cooked vegetables grind it into a coarse paste.
  5. Then add it into the soup boil it with cooked dhal  for 5 minutes.
  6. Take a pan heat with ghee or oil add seasonings fry without burning.
  7. Then add it into the soup.
  8. Then turn off the stove.
  9. Garnish with coriander leaves.
  10. Before serving add the milk for creaminess.


  1. If you want you can reduce the chili.
  2. If you want more spicy you can add the pepper powder while serving.
  3. Instead of cooked thoor dhal you can use cooked pasipparuppu(mung dhal)
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