Ingredients
1 to 2 Beetroot
1 Tomato,
Chilli Powder (You can use green chilli also)
1 lemon ball size Jaggery
1 to 2 tsp Lemon Juice
Salt to Taste
For seasoning
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
1 pinch Asafoetida
5 to 6 Curry Leaves,
Coriander leaves for garnishing
Method
Boil the beetroot and tomato or pressure cook 1 to 2 whistle. Grind into smooth paste. Pour in a pan. Boil for 2 to 3 min, add salt, jaggery, lemon juice, chilli powder. Boil for another 3 to 4 min. Season with mustard seeds, urad dal, asafoetida, curry leaves, garnish with fresh coriander leaves. You can relish it as soup or have it with hot rice.
Note
If you want add green chilly then grind with Tomato & Beetroot.