Beetroot - 1
Toor Dal - 1/2 cup (Soak for half an hour)
Garlic - 4-6 cloves
Tamarind - Lemon sized soaked in water
Rasam Powder - 1 tsp
For Tempering
Oil/Ghee - 1 tsp
Mustard seeds - 1/2 tsp
Curry Leaves - 1 spring
Asafoetida - a pinch
Dry Red Chilly - 1
preparation:
1. Wash the beetroot and peel the skin. Cut it into cubes.
2. Cook the beetroot, garlic and the toor dal together with enough water till the dal is mashy. You could pressure cook for 2 whistles or cook it in the microwave.
3. Mash the dal and beets together with a masher or with the back of a spoon. You can also pulse it in a blender or mixie.
4. Heat oil or ghee in a kadai. Splutter the mustard seeds, curry leaves, dry red chilly and asafoetida.
5. Add the tamarind juice, mashed beetroot and dal, rasam powder and salt. Add water to bring to your desired consistency.
6. Bring it to a boil and switch off immediately. Garnish with cilantro (corriander leaves). Your beetroot rasam is ready to be Served with rice and papad.
preparation Tips:
- You can use home made or store bought rasam powder. If you do not have rasam powder, just add 1/2 tsp of cumin powder, 1/2 tsp of pepper powder and 1/8 tsp of turmeric powder.
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