in a large kadai, heat a tsp of oil. add mustard seeds, jeera, urad dal and hing. allow them to splutter.
now add crushed garlic cloves and curry leaves. saute till garlic turn light golden brown.
add finely chopped onions and slit green chillis. fry them till they turn translucent.
now add 1 cup of tamarind extract, salt and turmeric powder. give a good mix
boil for atleast 5 minutes or till the raw smell of tamarind goes away.
now add beetroot puree prepared previously. also add some water to adjust the consistency of rasam. and boil for another 5 minutes.
now add some chilli powder and chopped pudina leaves. give a good stir and get to a boil.
finally add some chopped coriander leaves and check the seasoning.
serve beetroot rasam with hot steamed rice.