- Indian Recipes
- World Recipes
- Quick & Easy
Beetroot Sambar is a very traditional dish that is very dear to my family home. 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.
Makes: 4 Servings
Cook the Tuvar Dal until soft. If the cooked dal is thick and mushy, add 1 cup of water and whisk.
Steam the beetroot until soft and tender.
In a heavy bottomed sauce pan; add tamarind juice extract, sambar powder, salt, asafoetida and simmer for a few minutes. If using tamarind paste, dilute it with 1 cup of water. Stir in the cooked beetroot and tuvar dal. Allow the sambar to boil for about 10 minutes in the tamarind gravy. Add additional water if you find the sambar a little too thick.
Finally heat oil in a pan; add mustard seeds, curry leaves and red chilli. Allow it to crackle and add it to the cooked sambar mixture above. Garnish with freshly chopped coriander leaves and serve hot with rice or with phulka’s or with dosa’s.
How I Cook at home: I use a pressure cooker: you can cook the beetroot along with the taramind juice extract and sambar powder in the pressure cooker. 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.