Peel off the beetroot and dice into chunks. Add about a cup of water and pressure cook for 2 whistles.
Let the pressure release and beetroot chunks cool a bit.
Meanwhile, soak tamarind in water for about 10 -15 mins.
Next blend cooked beetroot to a smooth puree.
In a large vessel add green chilli, jaggery and tamarind water. Boil for 3-4 minutes.
When water is boiling, add beetroot puree, salt to taste and rasam powder. Mix everything well.
Add some water and adjust consistency as required. It will be usually thin type .
Add Curry leaves and chopped coriander leaves. Mix well.
Boil for 3-4 minutes on medium flame. Switch off.
Meanwhile, prepare the tempering by heating up the ghee . Once the ghee is hot, add mustard seeds, cumin seeds and crushed garlic flakes. Once it splutters add asafoetida.
Once the tempering splutters, pour the tempering onto prepared beetroot rasam.
Serve Beetroot rasam hot with steamed rice. enjoy with a tsp of ghee drizzled on top and some papad / palya on the side.