Beetroot Rasam

Beetroot rasam is a colorful and tasty rasam variety that you can prepare with Beetroot in addition to beetroot Palya, Chutney and Gojju.
Prep Time	5 Minutes
Cooking Time	25-30 minutes
Serves	3-4 People
Ingredients	Beetroot Tomato Grated coconut Salt and Jaggery Tamarind Paste Curry Leaves	1 Medium 1 Small 1 Tbsp. To Taste ¼ Tsp. A Few
Seasoning	Mustard Asafetida Oil	½ Tsp. To Taste As reqd.
Method 1.   Peel and chop beetroot to big cubes and steam both tomato and beetroot with ¼ cup of water in a pressure cooker. 2.   Let it cool. Grind beetroot, tomato and coconut to a smooth paste. 3.   Take a cooking vessel and pour the ground paste, add the left over water if any which you used while steaming the beetroot. Add tamarind paste, curry leaves, jaggery and salt. 4.   Let it boil. Add water to adjust the consistency of the rasam. (approx. 1-1.5 cup) 5.   Add rasam powder and boil for 5 minutes. 6.   Do the seasoning and pour over the rasam and garnish with coriander leaves and put off the stove.