Beetroot Sambar

Share
8 Ratings
2 Reviews
Print
Recipe By Vahchef
25 m
4 servings
48.2 Cals

Moong Dal With Spicy Onion

Moong dal with spicy onion is a dry dish, some onions and spices added with moong dal and...

Ddl - Dal With Dill Leaves

Relish a delightfully new flavor by adding in a fistful of dill leaves into pressure cook...

Gongura Pappu

Gongura pappu is one of the delicious pappu recipes from Andhra cuisine. This simple to ...

Dal Makhani Bukhara

Dal Makhani, an amazing dish from Punjabi cuisine is prepared with lentils and beans comb...

Round Cucumber With Spinach & Coconut Kootu

This tasty south indian style recipe with veggies, lentils with coconut and spices make ...

Chow Chow Sambar

Chow chow sambar - Chayote Toor dal recipe is a traditional sambar preparation popular i...

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

Name: BEETROOT SAMBAR
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 4

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

(8 ratings)

2 reviews so far

Prep time
10 mins

Cook time
15 mins

Total time
25 mins

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.