Healthy and colorful South Indian soup ....
Ingredients
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Beetroot, small - 1
Tamarind - Small gooseberry size
Tomato - 1
Garlic - 3 cloves
Ginger - 1 small piece
Rasam powder (Optional) - 1 tsp
Green chilli - 2
Turmeric - A pinch
Salt - As needed
To roast and grind to paste
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Oil - 1 tsp
Red chilli - 4
Coriander seeds - 1 tbsp
Fenugreek seeds - 1/2 tsp
Jeera - 1 tsp
Curry leaves - 5
Coconut, grated - 1 tbsp
To temper
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Oil - 1 tsp
Mustard - 1 tsp
Curry leaves - 1 sprig
Finely chopped Garlic - 2 tsp
Asafoetida/ hing - 1 pinch
Method
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Cook beetroot by peeling off the skin . Once done, cube and keep aside. Soak tamarind in hot water, extract juice, add water and make it total 4 cups. Roast the ingredients ‘To roast & grind’ .
Cool down and grind it with the cooked beetroot and little water to a paste.
Boil the tamarind water in that add the ground paste, rasam powder and remaining ingredients . Mix well. Boil it 10 minutes.
In a kadai, heat oil, temper with the items given under ‘To temper’ and add it to the rasam, mix well. Add coriander leaves as garnish, will enhance taste and flavor.
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