Tomato Beet Rasam

Ingredients:
1 cup of grated coconut
6 cloves of garlic
1 tspn of cumin seeds 
3-4 green chillies
¼ cup coriander leaves
5-6 large sized ripe tomatoes

1 boiled beet
2-3 tblspns sugar
Salt to taste
½ tspn of red chilli powder
2 tbs of ghee
1 tspn of mustard seeds
A pinch of asafoetida
8-10 curry leaves

Recipe:
Make a paste of grated coconut, garlic cloves, and cumin seeds. Slice green chillies into two. Chop the coriander leaves. Wash and roughly chop the tomatoes, then add salt and red chilli powder. Transfer it to a pan, add three cups of water, and bring it to a boil. Simmer for 15 minutes, then puree when it is a little cool. Heat ghee in a pan and add mustard seeds, asafoetida, and curry leaves. Puree tomatoes and slit green chillies, bring to a boil, and add sugar. Add coconut and spice paste. Cook on a low heat for ten minutes. Correct seasoning. Serve hot, garnished with chopped coriander leaves.

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