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 a tspful
- Salt to taste
- Coriander leaves to garnish with.
- 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 & 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 sometime.
- 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.