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

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 and 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 some time.
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.

Recipe courtesy of Subiyer