Beetroot Sambar Recipe

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Sambar is a staple food for all the South-Indian states. We are used to the taste of one kind of sambar cooked with almost all kinds of vegetables along with the aromatic sambar masala. But there are more recipes of sambar which are equally delicious. These sambars differ due to the kind of veggies used and the method of preparation too.

Beetroot sambar is one of these speciality sambars from Tamil Nadu. This sambar is cooked with the chopped beetroot and lentils. The beetroot imparts a beautiful red colour to the dish and the taste is extremely delicious. So, if you are bored of cooking the same sambar over and over again, then beetroot sambar is a perfect recipe for you.

Serves: 3-4
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients

• Toor dal- 2 cups
• Beetroots- 2 (medium sized)
• Mustard seeds- 1tsp
• Sambar powder- 1tbsp
• Curry leaves- 2 sprigs
• Tamarind- a lemon-sized ball (soaked in warm water)
• Hing (asafoetida)- a pinch
• Salt- as per taste
• Oil- 1tbsp
• Water- 3 cups

Procedure

1. Pressure cook the beetroots in a cup of water for 2 whistles. Keep aside to cool and then chop them.
2. Pressure cook the dal with 2 cups of water and salt for 3 whistles. Once done, remove the cooker from flame and keep it aside.
3. Heat oil in a pan. Add mustard seeds, curry leaves and fry for a minute.
4. Add the cooked and chopped beetroots. Fry for another 2 minutes. Add the dal and mix well.
   
5. Now extract the tamarind juice with your hands and add the pulp to the pan. Mix well.
6. Add the sambar powder, salt and boil for 5 minutes on low flame.
7. Once done, switch off the flame and serve.

Serve this delicious beetroot sambar with steamed rice.