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.

• 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.