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.
Method
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.
Serve hot with rice.
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.
Method
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.
Serve hot with rice.
