Ingredients vegetarian 2 servings

• 2 nos. Beetroot
• 1 no. Green Chilies, slit
• 2 tbsps. Coconut, shredded
• 10 nos. Garlic, cloves
• Salt to taste
• bunch tamarind, lemon size as per taste
• 1 no. Red Chilies, For seasoning
• 1 tsp Mustard seeds (black), For seasoning
• bunch Vegetable Oil
• 1 tsp Coriander leaves, For garnishing

Rasam Powder- 1 tsp.

Directions

1.Soak tamarind to extract juice. 2.Cut beetroot into cubes & cook(its faster using a pressure cooker). 3.Grind cooked beets with rasam powder & coconut with a little water, to a fine paste. 4.Boil the tamarind extract with salt, turmeric & green chilly. 5.Add the ground mixture to this. 6.Add 1 cup of water to bring to "rasam-consistency" and boil for a while. 7.Fry garlic cloves in little oil till they r golden brown/crispy and add to the rasam. Note: More garlic..better taste, better health!!! 8.For Seasoning, heat 1 tsp of oil & add 1/2 tsp of mustard seeds & 1 red chilly. When it splutters, pour it over the rasam. 9.Garnish with coriander leaves. 10.Serve HOT with Papad!!!

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