BEETROOT RASAM

NEEDED
beetroot - 1 small - peel skin , ( cook the beetroot till soft , or pressure cook )
tamarind - gooseberry size - soak in warm water.
(tamarind will become soft if soaked in warm water)
rasam powder - 1 tsp (opt)
jaggery - 1/4 tsp
green chilly - 1
haldi / turmeric
hing
salt
corriander

TO TEMPER 
1 tsp oil or ghee
mustard - 1 tsp
curry leaf
chopped garlic- 3 flakes

TO ROAST AND GRIND
oil - 1 tsp
red chilly 2
dhaniya/ corriander seeds - 1 tbsp
fenugreek/ methiseeds- 1/2 tsp
jeera - 1 tsp
grated coconut - 1/4 cup ( to be added last )

roast the above said items , remove and allow it to cool .
add soaked tamarind , cooked beetroot to this and grind to a paste .

METHOD;

• in a wok add water (1 cup) and add the beetroot paste.
• add turmeric, salt , rasam powder, hing .
• add jaggery and green chilly  cook for few minutes, bring it to a boil.
• temper mustard , curryleaves, garlic in 1 tsp ghee and add to the rasam .
• add corriander and remove  remove .