Beetroot – 1 cup (Grated)
Green chilly – 2
Ginger – 1 tsp.
Garlic – 2 tsp
Toordal – 5 tsp
Tamarind paste – 1/2 cup
Turmeric powder – 1/2 tsp
Red chilli powder – 1/2 tsp
Whole pepper – 1/2 tsp.
Jeera -1 tsp.
Coriander leaves – chopped
Mustard seeds – 1/2 tsp
Hing/ Asafeotida – 1/4 tsp
Water – 3 cups
Cook tool dal with salt, turmeric powder and chilli powder.
Coarse grind whole pepper, jeera, ginger add garlic,.
Heat 2 tbsp. of oil in a heavy-bottomed vessel, add mustard seeds. When mustardseeds splutters, add the grinded mix and hing powder fry until the raw falvor disappears.
Now add grated beetroot and fry until it becomes soft.
Now add chopped tomatoes, fry until it mashed with beetroot.
Once the tomatoes become soft, add cooked dal and boil the ingredients until the flavor gets absorbed by the beetroot and dal.
Now add extracted tamarind juice and salt. Mix all the ingredients. Add water, Close the lid and boil the rasam for 5 mins.
Garnish the rasam with chopped coriander leaves.