Ingredients vegetarian 4 servings

• 1 medium sized beetroot
• lemon sized tamarind soaked in water
• 4 tsp grated coconut
• 1/2 tsp methi seeds
• 1/2 tsp urad dal
• 1/2 tsp jeera
• 2st Coriander seeds
• 2 string curry leaves
• 1/4 sp hing
• 5 to 6 red chillies.(Byadagi mirchi is best)
• coconut oil for frying the masala.

Directions

1. Cook beetroot after peeling the skin and cutting into cubes, either in a pressure cooker or in a microwawe.
2. In a pan, take 2 to 3 tablespoons  coconut oil, add hing (if its in a solid state), add methi seeds, fry till it turns into almost dark brown in a small flame, add urad dal, let it become brown, add jeera after it stops sputtering add red chillies when the chilies are puffed out, add corriander seeds fry for few seconds add coconut and curry leaves.
3. Please follow the exact steps in frying the masala to get a good taste and have lots of patience!
4. In another vessel, take the tamarind extract, add little tumeric powder,little rock salt and a small piece of jaggery.
5. Till it comes to boil, grind the masala in a mixie to a smooth paste,adding enough water,then add the cooked beetroot cubes to this and again run the mixie to get a smooth pink colour paste.
6. Now add this mixture to the vessle with tamarind boiling and add enough water to get the rasam consistency.
7. When the rasam starts boiling, add another string of curry leaf  and pour one spoon of coconut oil over this to get the exact flavour. (this is my grandma's tip)
8. Enjoy this rasam with hot steamed rice!

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