Cook beetroot pieces in a pressure cooker with 1/4 cup of water for two whistles.

Allow the pressure to release naturally.

Blend black pepper, cumin seeds, coriander seeds, red chilies, garlic pods, coriander, and curry leaves into a coarse mixture.

Transfer the mixture to a heavy-bottomed pot or saucepan.

Add the cooked beetroot with its water and bring to a brisk boil for 10-12 minutes, until frothy.

Turn off the heat.

In a tadka pan, melt sunflower oil or ghee.

Add mustard seeds, cumin seeds, asafoetida, red chilli, crushed garlic, and curry leaves.

Allow the seeds to splutter and curry leaves to crisp.

Turn off the heat and transfer the tempering over the prepared Beetroot Garlic Lemon Rasam.

Garnish with coriander and squeeze lemon juice.

Serve hot with steamed rice.