Sambar is made in numerous ways . Every family has their own recipe . In our house also we have various recipes . I like my sambar with tamarind , my hubby wants lemon juice . My sister in law wants jaggery . Juhi doesn’t want veggies , while my dil likes more onion . One house and so many variations !

 

Well today’s sambar is what I have been making since years . The addition is beetroot . This was suggested by my daughter . The addition of beetroot enhances the sambar color , plus adds on to the nutrition .
I made this sambar for my RakshaBandhan Thali , along with Idli, dosa and chutneys . The menu also had Amrisari Aaloo Paratha and Kaju Halwa.

 

Sambar with Beetroot

 

Ingredients

1 cup pigeon pea daal
1 small beetroot , peeled and cut in cubes
1 tomato , cut into half
Few curry leaves
1/4 tsp turmeric
Salt to taste
3 tbsp tamarind pulp + water
1/2 onion sliced
1/4 cup pumpkin cubes
1 drum stick , cut into 2″pieces
3 tbsp sambar powder

 

Tempering

2 tbsp oil
1/2 tsp mustard seeds
1/4 tsp channa daal
1/4 tsp urad daal
Large pinch asafoetida
Few curry leaves
2-3 whole red chilly

 

Method

Wash and pressure cook the pigeon pea daal along with beetroot , tomato , curry leaves , turmeric and salt.
Add tamarind pulp and a cup of water to a pot.
Let boil , add onions , pumpkin and drumsticks.
Let boil till half done.
Open the pressure cooker , carefully remove the tomato peel and then mash the daal.
Add the tamarind mix and sambar powder .
Adjust consistency with water.
Temper the sambar with mustard seeds, channa , urad daal , curry leaves , asafoetida and finally Whole red chillies.
Serve hot with idli , dosa or rice.
Print Recipe
Sambar with Beetroot
Beetroot lends an amazing color and nutrition to this traditional South Indian sambar.
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Wash and pressure cook the pigeon pea daal along with beetroot , tomato , curry leaves , turmeric and salt.
  2. Add tamarind pulp and a cup of water to a pot.
  3. Let boil , add onions , pumpkin and drumsticks.
  4. Let boil till half done.
  5. Open the pressure cooker , carefully remove the tomato peel and then mash the daal.
  6. Add the tamarind mix and sambar powder .
  7. Adjust consistency with water.
  8. Temper the sambar with mustard seeds, channa , urad daal , curry leaves , asafoetida and finally Whole red chillies.
  9. Serve hot with idli , dosa or rice.

12 thoughts on “Beetroot Sambar”

  1. Wow Vaishalli!! You always come out with different ideas. I have never heard beetroot in sambar. No doubt, it adds to nutrition. Now will have to make to see how it as to taste

  2. Wow Vaishalli!! You always come out with different ideas. I have never heard beetroot in sambar. No doubt, it adds to nutrition. Now will have to make to see how it adds to taste

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