Chettinad-Style Beetroot Soup in Instant Pot

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  Chettinad-Style Beetroot Soup

A bowl of this Chettinad-style mushroom soup is a warm, comforting delight with a rich depth of flavor. What makes this soup truly special is the use of Kalpaasi (Stone Flower/Dagad Phool)—a unique spice cherished in traditional Nagarathar Chettinad cuisine. While Kalpaasi may seem unassuming in its raw form, it transforms into a bold, aromatic spice when tempered, releasing an intense fragrance reminiscent of star anise, but even stronger.

This flavorful soup is light yet packed with bold spices, making it the perfect side dish or appetizer. The base, enriched with lentil broth (from cooked thuvar dal or split moong dal), enhances the umami, while a final touch of lemon juice adds a refreshing tang.

Ingredients:

Main Ingredients

  • Beetroot – 1 cup (chopped)
  • Onion – ½ cup, sliced (about ¼ of a whole onion)
  • Tomato – ½ cup, chopped
  • Garlic – 3-4 cloves, sliced
  • Green Chili – 1 small, slit (adjust for spice preference)
  • Salt – to taste
  • Oil – 2 tsp
  • Turmeric Powder – ½ tsp
  • Broth – 2 cups (lentil broth from cooked thuvar or split moong dal)

Seasoning Spices

  • Mustard Seeds – ⅔ tsp
  • Asafoetida – a pinch
  • Cumin Seeds – ½ tsp
  • Fennel Seeds – ½ tsp
  • Black Pepper – ½ tsp
  • Star Anise – 1
  • Kalpaasi (Stone Flower/Dagad Phool) – A small piece

Final Touch (Optional but Recommended)

  • Milk – ⅛ cup (for a slightly creamy texture)
  • Lemon Juice – 1 tbsp (for a fresh zing)

Instructions:

  1. Switch the Instant Pot on saute mode and add oil.
  2. Once hot, add the mustard seeds, asafoetida, cumin, fennel, black pepper, star anise, and Kalpaasi. Let them release their aroma.
  3. Add the sliced onions and sauté until translucent. Then add the garlic and sauté for another minute.
  4. Stir in the green chili, salt, and turmeric powder.
  5. Add the chopped tomatoes.
  6. Add the Beetroot and mix well. Then pour in the broth. Add curry leaves
  7. Close the Instant Pot & put it in  Pressure mode, Vegetable section & timer set for 14 minutes, allowing the beetroot to absorb all the flavors.
  8. After 14 minutes, it will switch to warm mode. After  the pressure is released, open it, and switch to saute mode
  9. If using milk, add it now and let it boil for another 1-2 minutes.
  10. Turn the Instant Pot to warm mode or switch off and stir in the lemon juice for a refreshing finish.
  11. Serve hot and enjoy this spiced, soul-warming Beetroot soup!

This recipe is quick, easy, and bursting with flavors—perfect as a light meal or an accompaniment to your Chettinad feast. Enjoy! 😊🍲





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