Beetroot Chawli Soup with Paneer Mini

Beetroot Chawli Soup

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Beetroot Chawli Soup  with Paneer Mini

Chawli is Black Eyed Beans ( lobia, Karamani or thattai payaru ). I had lots of Chawli and Beetroot at home. As  I was making breakfast, I was contemplating to make this Soup for dinner. I sort of formulated this recipe. The taste was delicious, creamy and thick. Quite filling. I thoroughly enjoyed it. Serve this Soup piping hot with Paneer Mini.

Ingredients

Boiled Chawli – 1 cup  + 3 tablespoons for garnishing

Boiled Beetroot pieces –  2 cups

Milk powder – 3 tablespoons

Onion – 1 ( chopped )

Garlic – 6 flakes ( chopped )

Green chilli – 1/2 piece

Salt to taste

Coarsely powdered black pepper powder – 3 pinches

Water   –  1  cup

To Season

Butter – 1 teaspoon

Oil – 1 tablespoon

Jeera – 1 teaspoon ( cumin seeds )

To Garnish

Grated Paneer – little

Boiled Chawli – 3 tablespoons

Finely chopped green coriander leaves – little

Boiled and finely chopped beetroot pieces – little

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Method

Heat a pan. Season. Fry onion and garlic till transparent. Add the green chilli. Sauté for 2 minutes. Switch off the flame. Transfer to a plate. Cool. Take a blender jar. Add the onion mixture, boiled Chawli, boiled beetroot pieces, salt, pepper powder, milk powder and water. Cover the mixie jar. Blend to a fine purée. Pour the blended ingredients in a saucepan. Boil for 5 minutes on sim flame. The Soup will thicken. Switch off the stove. Pour into soup bowls. Garnish. Serve hot with Paneer Mini.

 Chef’s  Tips

1) Do not add more than 1/2 piece of green chilli, the Soup will become very spicy.

2) Chawli Beetroot Soup is very, very soul filling.

 

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