Beetroot Rasam

Ingredients:

Beetroot stock – 1 cup (water strained after boiling beetroot) Tamarind – small lemon sized ball Salt – 1 teaspoon

Jaggery – ½ teaspoon

Hing – ¼ teaspoon

Turmeric powder – ¼ teaspoon

Roast & Grind to powder:

Ghee - ½ teaspoon

Coriander seeds – 1 teaspoon

Tuar dal – 2 teaspoons

Cumin seeds – 1 teaspoon

Pepper - 1 teaspoon

Red chilli – 1

Curry leaves – 10-15

Coconut (grated) – 2 teaspoons

Tempering:

Ghee – 1 teaspoon

Mustard seeds – 1 teaspoon

Garlic – 2 cloves (finely chopped)

Garnish:

Coriander leaves – 1 tablespoon (finely chopped)

Method:

1. Roast ingredients mentioned in ghee till golden brown and grind to powder once cooled.
2. Boil chopped beetroot in 1 cup of water and drain the excess water and keep aside, this would be the beetroot stock which we would use later.
3. Soak tamarind in water for half hour, prepare tamarind extract.
4. Add salt, jaggery, hing, turmeric powder to the tamarind extract and allow boiling till raw smell vanishes. (Approx. 5 to 7 mins boiling time)
5. Add the beetroot stock and ground powder to the rasam and allow boiling for 2 to 3 mins (until froths on top).
6. Heat ghee and add mustard seeds and allow spluttering.
7. Add finely chopped garlic pieces and fry till golden brown.
8. Add this tempering to the rasam along with chopped coriander leaves.