Makes: 2 to 4 serves
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
Ghee – 1 teaspoon
Mustard seeds – 1 teaspoon
Garlic – 2 cloves (finely chopped)
Coriander leaves – 1 tablespoon (finely chopped)
- Roast ingredients mentioned in ghee till golden brown and grind to powder once cooled.
- 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.
- Soak tamarind in water for half hour, prepare tamarind extract.
- Add salt, jaggery, hing, turmeric powder to the tamarind extract and allow boiling till raw smell vanishes. (Approx. 5 to 7 mins boiling time)
- Add the beetroot stock and ground powder to the rasam and allow boiling for 2 to 3 mins (until froths on top).
- Heat ghee and add mustard seeds and allow spluttering.
- Add finely chopped garlic pieces and fry till golden brown.
- Add this tempering to the rasam along with chopped coriander leaves.