Sambar is a very traditional dish served in almost every South Indian household. The lentil based gravy has many different variations in each region. The sambar gets its spice and tanginess from the tamarind extract and sambar powder. The spice powder called “Sambar Powder” that is added is also atypical to every household. Each family, each region has their own subtle variation of this powder that it makes a huge difference to the way sambar tastes.

Over all, sambar is savored all over the world popularly with Idli’s, Vada’s and Dosa’s. Beetroot sambar in particular is not very common among many households. Try this and you will want to keep making this dish over and over again.

This has been one of my favorite sambars since I was a child and now has become a favorite among my children as well.

 

Serves: 4

Cooking Time: 30 minutes Preparation time: 15 minutes

Ingredients

• 1 cup diced beetroot
• ½ cup tuvar dal
• 1 tablespoon thick tamarind paste (or 1 cup of freshly squeezed tamarind extract)
• 1 tablespoon sambar powder/or store bought sambar powder
  
• 1 teaspoon mustard seeds
• 5-6 curry leaves
• 1 dry red chilli (optional)
• 1 teaspoon Sesame Oil (or Vegetable Oil)
• 2 tablespoons chopped coriander leaves
• A pinch of asafoetida
• Salt to taste

Method

Cook the Tuvar Dal until soft. If the cooked dal is thick and mushy, add 1 cup of water and whisk. See Cooking Lentils and Legumes

Cook the Beetroot. See Cooking Vegetables

Heat oil in a pan; add mustard seeds, curry leaves and red chilli. Allow it to crackle.

Add tamarind juice extract, sambar powder, asafoetida and simmer for a few minutes. If using tamarind paste, dilute it with 1 cup of water.

Now add the cooked beetroot and tuvar dal and allow it to boil for couple of minutes.

Garnish with coriander leaves and serve hot with rice or with phulka’s or with dosa’s.

Timely Tip

If using a pressure cooker, you can cook the beetroot along with the taramind juice extract and sambar powder. Once cooked you can mix the cooked tuvar dal and season the above beetroot and dal mixture with mustard seeds, curry leaves, dried red chilli and asafoetida. Don’t forget to add salt.

Filed under: South Indian

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