Step 1

Roughly chop the tomatoes and beetroot.

Step 2

Add the roughly chopped beetroot and the tomatoes to a mixie / food processor. Add in a cup of water and grind it to a very fine paste. Grind for about a minute so its really fine.

Step 3

Using a wide meshed strainer, strain the beet tomato puree. (Do not use a fine mesh strainer). Set aside.

Step 4

Heat ghee in a pan. Add in the fenugreek seeds (vendhayam), garlic, curry leaves, broken dry red chillies and slit green chillies. Let the chillies start to blister.

Step 5

Add in the tamarind pulp and the salt. Note: For tamarind pulp – Soak ¼ inch piece of tamarind in half a cup of water for 15 minutes. Squeeze the tamarind and discard the seeds and the pith

Step 6

Add in the rasam powder and turmeric powder. You can use homemade rasam powder. Even store bought rasam powder works just fine.

Step 7

Add in the asafoetida (perungayam). Let the mixture boil for 3-4 minutes on a low flame.

Step 8

Add in the beetroot-tomato juice.

Step 9

Add in the coriander leaves and let the mixture simmer for couple of minutes. Do not boil for long.

Step 10

Beetroot tomato rasam is ready. Serve with rice. If you want to serve as a soup, strain and serve hot.