Start by pressure cooking the beetroot. I cooked the beets with 3 cups of water in the Instant pot for 15 minutes. At the end of the timer, let the pressure release naturally.
If you use a stovetop, cook the beets and water in a small pan over a medium flame until they are soft and mushy. This will take around 30 minutes.
Let the cooked beetroot cool off, and then peel the skin off.
Chop the steamed beetroot into small pieces and blend them with 1 ½ cups of water into a smooth paste.
11/2 cup sliced beets or 3 small beets
In a separate pan, heat oil and add mustard seeds.
2 teaspoon coconut oil, ½ teaspoon mustard seeds
Once the mustard seeds start to splutter, add cumin seeds and urad dal, and let it fry for a few seconds.
½ teaspoon cumin seeds, ½ teaspoon urad dal
Add curry leaves and chopped tomatoes and cook until they're soft.
1 strand curry leaves or 6 mint leaves, 1 tomato chopped
Once the tomatoes are cooked, add beetroot puree, 3- 4 cups of water, tamarind paste, and jaggery.
1 teaspoon tamarind paste, 2 teaspoon jaggery powder
Let the soup simmer for a few minutes.
Add rasam powder and salt.
3 teaspoon rasam powder, salt to taste
Simmer for another minute on low flame, then turn off the heat. Add chopped coriander leaves.
2 teaspoon cilantro chopped
Serve beetroot rasam with rice and stir fry or papad.