Mamta
In a pan, add mustard seed, dry red chili, saute until slightly browned and fragrant (3-4 minutes).
Transfer the roasted ingredients to a mortar and pestle.. Crush to make a coarse rasam powder.
Add ½ cup of peeled and cubed beetroot and ½ cup of chopped tomatoes to the pan and cook for 10 minutes.
Transfer the cooked beetroot and tomatoes along with the water to a blender and blend.
Add beetroot puree, tamarind pulp, garlic cloves, curry leaves to a pan. Add 2 cups of water, rasam powder, salt. Cook until rasam comes to a gentle boil.
Heat 1 tbsp ghee or oil in a pan. Add mustard seed, hing, red chili. Then Pour the tempering over the rasam and mix well.
Garnish fresh coriander leaves and serve hot Beetroot rasam and enjoy.