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Beetroot Moong Dal Tomato Asafetoda (kayam) Curry Leaves Corriander Leaves Fenugreek Ghee Tamarind Salt |
One 1 cup (cooked) 2 A pinch One sprig One sprig A pinch one table spoon 1/2 Lemon size To taste |
Cut beetroot into thin strips and cook. Boil
tamarind, salt and little asafetoda. Add one cup of cooked mashed dal.
Mash half of the cooked beetroot and add to the above mixture, together
with the remaining beet root. Add 4 cups of water . Add tomato, curry leaves and coriander leaves. Boil well.
Add
2-3 tablespoons of rasam powder. Boil well. Season in ghee with fenugreek, mustard and a pinch of
asafetoda.
