Beetroot rasam

Preparation time : 20 mins
Serves : 4

Ingredients :

Beetroot : 1
Tamarind pulp : 1/4 cup (or) to taste
jaggery : 2 pinches (or) to taste
Green chili : 1
Salt : to taste
Coriander leaves : few

For spice powder :
Fenugreek seeds or methi seeds : 1/4 tsp
Red chilis : 6
Coriander seeds : 1 1/2 tsp
Cumin seeds : 1 tsp
Coconut : 1 tbsp

For Seasoning :
Ghee : 2 tsp
Mustard seeds : 3/4 tsp
Red chili : 1
Garlic : 5 cloves
Hing or Asafotida : 1/4 tsp
Curry leaves : few

Method :


Dry roast ingredients listed for spice powder in that order by adding one by one to the pan.
Let them cool down and make a fine powder out of them.
Keep it aside.

Peel , chop and Pressure cook beetroot .
Let it cool down and make into a smooth paste, keep it aside.

Take a pan, heat it , add a tsp of oil, add slit green chili, then add tamarind pulp, jaggery and salt.
Let it cook till raw small of tamarind goes.
Now add beetroot paste and curry leaves.
Adjust consistency of rasam.
Add spice powder and let it boil for few mins.
Take another tadka pan, add tsp of oil, add ingredients listed for seasoning.
Saute it for 30 sec.
Add this seasoning to boiling rasam and immediately switch it off and cover it with a lid.
Garnish with freshly chopped coriander leaves.
Serve hot with white rice.
Enjoy your dish :)
Thank you, do post your comments !!!