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.