Ingredients

• 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 - 1tsp
• Mustard seeds- 1/2 tsp
• Salt to taste
• Coriander leaves to garnish

How to Make Beetroot Rasam

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