Beetroot tomato Rasam

Soak tamarind in warm water for about 10 mins and extract the juice and set aside

Take chopped beetroot and tomato in a cooker and pressure cook for 2 -3 whistles or till it's soft.

Once its cooled down and the pressure is released Take the cooked Beetroot and chopped tomato in a mixer jar and grind it to paste.

Add the tamarind juice and the ground beet- tomato mix in a sauce pan.

Add slit green chilli, salt to the tamarind juice.
Boil it and adjust the consistency of the rasam by adding water.

Heat ghee in a pan. Add mustard seeds and let it sputter. Then add the red chilli, curry leaves and Rasam powder to it.

Add this tempering to boiling rasam. Finally garnish with coriander leaves