Peel off the beetroot and chop it in to big chunks. Wash and chop tomato too in to medium sized pieces. Soak tamarind in warm water for about 10 minutes, squeeze to extract it's juice and discard the residue.

Pressure cook chunks of beetroot with water to the immersing level for about 3 whistles or till it is soft. Let the pressure subside naturally. Next grind them in to fine puree.

Next heat a pan with oil, cumin and curry leaves. As the cumin sizzle, add chopped tomatoes and saute for a while. Pour tamarind extract and little water and let it cook till the raw smell of tamarind ceases. Then pour beetroot puree and a cup of water.

When it is cooking, powder black pepper, cumin and green chilly together coarsely using mortar and pestle or mixer. Add this to the rasam and continue cooking.

Finally add salt, rasam powder and water as per the consistency required. Bring it to boil and switch off. Garnish with some coriander leaves.

Gorgeous beetroot rasam is ready to consume with steamed rice.

You can even cook the beetroot on stove stop. Ensure it is completely soft.

Adjust spice as per your taste buds as we are using both green chilly and pepper.

It's the cumin and pepper which gives unique taste to rasam, so do not skip.

The tartness of tamarind is balanced by the sweetness of beetroot, hence we don't need jaggery for this rasam.

I loved having leftover rasam too, it was that delicious.