Beet-Tomato Rasam

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

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Beets – 1cup, cubed
Canned diced Tomato – 1 cup (or use 2 ripe tomatoes)
Tamarind – 2 tsp
Rasam powder – 1tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Dry red chiles – 2
Curry leaves – 8~10
Cilantro – 1 tbsp, finely chopped
Salt – to taste


Boil or steam beets until tender. Set aside to cool.
If using fresh tomatoes, then blanch them briefly in boiling water and dunk them in cold water. Peel the skin and coarsely chop them. Canned tomatoes can be used as is.
Grind beets and tomatoes until smooth.
Heat 2 tsp oil in a saucepan, add mustard seeds, cumin seeds, dry chilies and curry leaves. Once the seeds start to splutter, add the beet-tomato puree along with tamarind paste, rasam powder and salt.
Bring to a boil, lower the heat and simmer the rasam for 6~8 minutes.