This is a classic recipe that I learnt from my mother. The sambar has the sweetness of beetroot and the red colour from the vegetable makes it look really beautiful!!!
Beet is a vegetable packed with Iron and hence most required to be part of a woman's diet. My mother makes 3 kinds of dishes, one this wonderful sambar, second poriyal with coconut and third just dice it pressure cook and add a hint of lemon.
So now let's move on to my sambar....
What you would need:
- Beet root - 1 (halved and sliced)
- Toor Dal (tuvaram paruppu) - 1/2 cup cooked
- Tamarind - Lemon size ball
- Salt - to taste
- Jaggery - 1/2 tsp
- Mustard seeds - 1/4 tsp
- Curry leaves - few
- Coriander leaves - few
- Oil - 1/2 tsp
- Asafoetida - pinch
- Dried red chili - 1
- Fenugreek seeds - 1/4 tsp
To roast and grind: (Use coconut oil for a wonderful aroma and flavour)
- Channa dal - 1/2 tsp
- Dhaniya seeds - 1 tsp
- Dried red chilies - 2 (you can increase if you like it really hot!!!)
- Freshly grated coconut - 1/4 cup
How to go about it:
- Heat oil in a vessel, add mustard, curry leaves, fenugreek, dry reg chili, asafoetida, and leave it for a minute.
- Extract tamarind pulp and add this to the hot oil and tadka mixture.
- Now, add the beetroot, salt and let it all boil nicely until the beet is cooked thoroughly.
- Roast and grind ingredients under the same heading into a smooth paste. Add to the boiling beet tamarind mixture. Leave it for about 5 minutes.
- Now, finally add the cooked dal and jaggery. Once you add dal, do not let the mixture boil for a long time.
- Adjust seasoning if required. Garnish with coriander and serve hot with rice....
Njoy with your loved one's