E-mail : subuyer@hd2.dot.net.in

Beetroot Rasam

Ingredients

Beetroot Rasam - to serve four
Beetroot - 2
Tamarind - 1 lime size
Rasam powder - 1 tsp
Garlic - 6 flakes
Jaggery - 1/2 lime size
Turmeric powder - 1/2 tsp
Asafoetida - a pinch
Ghee - a tspful
Salt to taste
Coriander leaves to garnish with.

Method :

1. Wash, peel, cube and boil beetroot with sufficient water in a pressure cooker till soft. Let it cool.
2. Soak tamarind in 125 ml of water.
3. Blend the boiled beetroot pieces in a blender till soft & smooth.
4. Squeeze out the juice from the tamarind. Add it to the beetroot pulp. Put on a slow fire.
5. Add the rasam powder, turmeric, salt and jaggery.
6. Then add the chopped coriander leaves. Let it boil for sometime.
7. In a small wok, heat 1 tsp ghee. Add mustard. Let it crackle.
8. Add the garlic flakes (chopped fine). Add the asfoetida.
9. Pour this over the rasam.
10. Serve hot with rice. Relish!