Serves: 4-6, Cooking time: 20 minutes
- 1 medium beetroot, kept whole, A medium lime-sized ball of tamarind, 2 tbsp powdered jiggery, 1 tsp salt or to taste
- Spice – paste: 2 tsp oil, 1 tbsp coriander seeds, ½ tsp cumin seed, ¼ tsp fenugreek seeds (methi), ½ tsp asafetida powder (hing), 3-4 dry red chillies, 1 tbsp grated fresh coconut.
- 2 tsp ghee, 1 tsp mustard seeds, ½ tsp cumin seeds, 1 dry red chilli, halved, 1 sprig curry leaves.
- 2 tbsp chopped coriander leaves.
Boil beetroot till tender, peel, mash and set aside.
Soak tamarind in 1 ½ cups water for 10 minutes. Extract juice and discard pulp.
Heat oil for spice paste in a deep frying pan . Add all the ingredients for spice paste, except coconut and fry till fragrant.
Mix in coconut and 2-3 tbsp water and grind to a fine paste.
Combine tamarind juice, jaggery and salt in the pan used for frying spices and bring to boil.
Mix in beetroot and spice – paste. Add more water if rasam is too thick and simmer uncovered for about 5 minutes, stirring occasionally, till well blended.
Heat ghee in a small pan over moderate heat and add remaining ingredients for tempering. When the mustard seeds start spluttering and stir contents into rasam.