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The ingredients needed to prepare Beetroot tomato Rasam:
- Provide 1 Goosebery Size Tamarind
- Provide 1/4 tsp Turmeric Powder
- Provide 11/2 tsp Salt
- Take 1 Pinch Asafoetida
- Provide 1 Beetroot Chopped
- Get 1 Tomato Chopped
- Get 1 Green Chilli
- Provide 1 tbsp Coriander Leaves For Garnishing
- Provide for tempering
- Get 2 tsp Ghee
- Use 1 tsp Mustard Seeds
- Use 1 Red Chilli
- You need As needed Curry leaves
- Provide to taste Rasam powder
Instructions to make Beetroot tomato Rasam:
- Soak tamarind in warm water for about 10 mins and extract the juice and set aside
- Take chopped beetroot and tomato in a cooker and pressure cook for 2 -3 whistles or till it's soft.
- Once it’s cooled down and the pressure is released Take the cooked Beetroot and chopped tomato in a mixer jar and grind it to paste.
- Add the tamarind juice and the ground beet- tomato mix in a sauce pan.
- Add slit green chilli, salt to the tamarind juice. - Boil it and adjust the consistency of the rasam by adding water.
- Heat ghee in a pan. Add mustard seeds and let it sputter. Then add the red chilli, curry leaves and Rasam powder to it.
- Add this tempering to boiling rasam. Finally garnish with coriander leaves
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