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Export 17 ingredients for grocery delivery
Step 1
peal the skin of beetroot and roughly chop them. cook them for 10 minutes adding little water. allow to cool.
Step 2
now blend to smooth puree adding 2 tbsp of coconut.
Step 3
add water only if required to make a smooth puree. i have not used any water while grinding as my beetroots were too juicy and cooked well. keep aside.
Step 4
in a large kadai, heat a tsp of oil. add mustard seeds, jeera, urad dal and hing. allow them to splutter.
Step 5
now add crushed garlic cloves and curry leaves. saute till garlic turn light golden brown.
Step 6
add finely chopped onions and slit green chillis. fry them till they turn translucent.
Step 7
now add 1 cup of tamarind extract, salt and turmeric powder. give a good mix
Step 8
boil for atleast 5 minutes or till the raw smell of tamarind goes away.
Step 9
now add beetroot puree prepared previously. also add some water to adjust the consistency of rasam. and boil for another 5 minutes.
Step 10
now add some chilli powder and chopped pudina leaves. give a good stir and get to a boil.
Step 11
finally add some chopped coriander leaves and check the seasoning.
Step 12
serve beetroot rasam with hot steamed rice.
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