Beetroot Rasam

I had made a delicious cake using beetroot - Beetroot Chocolate Cake, and I had some leftover beetroot puree. Since it does not stay well even in the fridge, we had to consume it as soon as possible. I did yoy with the idea of making the 'pink soup' or beetroot chaas, but rasam won.
Maybe I should have made red poori with this. Hmm.. next time.
This rasam is similar to the pineapple rasam , but instead of using lemon juice for the tanginess, we use tamarind pulp.

Ingredients:
Beetroot Puree - 1 cup
(Peel and cube 1 large or 2 small beetroot. Cook in a covered vessel with just enough water.Keep adding more water, as required. Once it gets cooked, cool the beetroot and puree.)
Tamarind - 1 lime sized ball
Tomato - 2
Pressure cooked tur dal - 3 tbsp
Salt to taste
Turmeric powder - 1/2 tsp
Asafoetida powder - 1 tsp
Chilly powder - 1 tsp
Jeera / cumin powder - 1 tsp
Coriander powder - 1 tbsp
Pepper powder - 1/2 tsp
Coriander leaf - 2 tbsp
Ghee - 1 tbsp
Mustard seeds - 1 tsp
Jeera - 1 tsp
Curry leaf - 1 sprig

Method:
Squeeze out 2 glasses of tamarind pulp.
Into this add the tomato, salt, turmeric powder, asafoetida, Jeera powder, coriander powder, pepper powder and chilly powder.
Bring it to a rolling boil and reduce flame for 5 minutes.
Once the tomato gets cooked, add the tur dal, 1 cup water and bring to a boil.
Turn off flame.
Once it cools, beat and sieve this mixture.
Add the beetroot puree and taste.
Adjust seasoning.
Keep the rasam back on fire and wait for it to froth.
Splutter the mustard and jeera in ghee and add the curry leaf. Add this to the rasam.
Serve hot garnished with coriander leaf.