Beetroot Tomato Rasam

For a Serving Size of Two:

Ingredients:

• 100 grams chopped beetroot
• 100 grams chopped tomatoes
• 1 tablespoon tamarind paste
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1-2 green chilies, chopped
• 1 tablespoon coriander leaves
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• 1 tablespoon coconut oil
• Salt to taste
• 400 ml water

Procedure:

1. In a pot, add chopped beetroot, tomatoes, turmeric powder, and 400 ml of water. Bring to a boil and let it simmer until the beetroot is tender (about 10-15 minutes).
2. Once cooked, use a blender or hand mixer to puree the mixture until smooth. If you prefer a chunkier texture, blend just half of it.
3. In a separate pan, heat oil over medium heat. Add mustard seeds and cumin seeds. Once they start to splutter, add green chilies and sauté for a minute.
4. Pour the blended beetroot and tomato mixture into the pan with tempering. Add tamarind paste, red chili powder, and salt to taste. Mix well and let it simmer for another 5-10 minutes.
5. Turn off the heat, and stir in fresh coriander leaves. Serve hot with steamed rice or enjoy it as a soup.

Nutritional Benefits:

Nutritional Information:

• Calories: 431 kcal
• Protein: 15 g
• Carbohydrates: 71 g
• Fat: 13.4 g