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Beetroot Rasam 

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.
 
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