Tangy Beetroot Rasam

Ingredients

• Beetroot (medium) - 1 whole
• Coriander seeds - 1 tbsp
• Dry red chillies - 12 whole
• Curry leaves - 1 whole
• Garlic - 6 clove
• Coconut - 2 tbsp
• Tamarind (gooseberry size) - 1 whole
• Turmeric powder - 1/4 tsp
• Salt, to taste
• Water - 1/4 cup
• Mustard seeds - 1/4 tsp
• Oil

Instructions

1. 1Chop the beetroot into medium pieces, pressure-cook them for 1 whistle, then let the cooked beetroot cool before handling.
2. 2Grind the cooled beetroot into a smooth paste and set it aside.
3. 3Heat 1 tsp oil in a small pan and roast the coriander seeds, 10 dry red chillies and the curry leaves until they release a warm, toasty aroma.
4. 4Transfer the roasted spices to a grinder and blend them with the coconut into a smooth paste; add a little water if needed to help it come together.
5. 5Soak the tamarind in 1/4 cup of water and squeeze out the juice. In a saucepan, bring the tamarind extract with the turmeric powder, salt and water to a boil.
6. 6Once the tamarind mixture starts to boil, add the beetroot paste, stir to combine, and allow the mixture to return to a gentle boil.
7. 7While the rasam is coming up to a boil, heat 1 tsp oil in a small skillet and fry the garlic cloves until they turn golden brown; remove and keep them aside.
8. 8Stir the coconut-spice paste into the boiling beetroot-tamarind mixture and let it simmer and cook for 2-3 minutes so the flavors meld.
9. 9Remove the pan from the heat to stop the cooking and preserve the bright color.
10. 10For the seasoning, heat a little oil in a small pan, splutter the mustard seeds and a dry red chili, then immediately pour the hot tempered oil over the rasam to release its aroma.
11. 11Add the fried garlic to the rasam, give everything a gentle stir, and taste for salt before serving.
12. 12Serve the beetroot rasam with steamed white rice. Optional: garnish with chopped coriander leaves for a fresh finish.