vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Beetroot Sambar

MASALA POTATO SAMBAR

Masala Potato Sambar

Sambhar is the main course of Tamilian lunch. It is prepared with thuvar dhal, tamarind j...

Mix Veg Multi Dal Adai Cheese Dosa

Mix Veg Multi Dal Adai Cheese Dosa

Mix Veg Multi Dal Adai Cheese Dosa is one of the best food suited for all age groups and ...

Yam Masiyal

Yam Masiyal

Yam Masiyal known for its mashyness is cooked along with boiled toovar dal. It has the fl...

EGGPLANT DAL VERSION 1

Eggplant Dal Version 1

An exotic dal recipe cooked with eggplant. This dish is excellent and even healthier to ...

Ragda Patties

Ragda Patties

Ragda Pattice is yet another chaat recipe from Mumbai. I also like to eat just the ragda ...

MAYONI KABAB

Mayoni Kabab

Mayoni kebab is a prepared with mixed dals. Kebab, is a Middle Eastern, Eastern Mediterra...

Beetroot Sambar Recipe, Chukandar Khatti , How To Make Beetroot Sambar Recipe

Beetroot sambar is red in color as beetroot is reddish in color. Beetroot replaces lost blood and is, therefore, good to treat anemia.

About Recipe

Beet pulusu, Beet kulambu, Beet thok

How to make BEETROOT SAMBAR

(2 ratings)
2 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
BEETROOT SAMBAR
Author : Vahchef
Main Ingredient : Beetroot
Servings : 4 persons
Published date : December 14, 2018


Ingredients used in BEETROOT SAMBAR
• Beetroot - 1-2 numbers.
• Red chillies - 8 numbers.
• Urad dal - 1 tablespoon.
• Chana dal - 1 tablespoon.
• Pepper - 1/2 tablespoon.
• Coriander seeds - 1/2 tablespoon.
• Fenugreek seeds - 1/4 tablespoon.
• Fresh coconut pieces - 1/2 cup.
• Tomatoes pieces - 1 cup.
• Salt - to taste.
• Cumin seeds - 1 tea spoon.
• Mustard seeds - 1 tea spoon.
• Asafoetida - 1 pinch.
• Dry red chillies - 2 numbers.
• Curry leaves - 1 springs.
• Green chillies - 3 numbers.
• Turmeric powder - 1/2 tea spoon.
• Toor dal - 1 cup.
• Tamarind juice - 1/2 cup.
• Jaggery - 1/2 tablespoon.
• Coriander leaves(chopped) - 1/4 bunch.
• Grated fresh coconut - 1 tablespoon.
• Oil - 3 tablespoons.
Method:
  • Heat 1 tablespoon of oil in a pan and add red chilies, urad dal, chana dal, pepper, coriander seeds, coconut and saute it.
  • Add tomatoes, salt and saute it for 2-3 minutes and keep aside.
  • Transfer the above-sauteed ingredients into a mixie jar and blend into a smooth paste.
  • Heat 2 tablespoons of oil in a pan and add cumin seeds, mustard seeds, fenugreek seeds, asafoetida, dry red chilies, curry leaves, green chilies, turmeric powder and saute it.
  • Add little water, beetroot pieces, salt and cook it for 5 minutes.
  • To it, add smooth paste mix thoroughly, place the lid on it and cook it for another 4 minutes.
  • Then add the boiled and mashed toor dal, tamarind juice, jaggery and boil it.
  • Check for seasoning and add finely chopped coriander leaves, grated fresh coconut and mix thoroughly.

Now hot beetroot sambar is ready to serve with rice.






Cooking with images Beet Ammbaa, Beet root launji, Beet Huli






Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Mrs.Vahchef Posted on Wed Mar 18 2015

Reply 0 - Replies
profile image

foodie Posted on Wed Mar 18 2015

Where can I get written recipe for this ?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter