Beet Root Sambar

SToday my recipe is beet root sambar. It’s a balance of protein from lentils, vitamins from the vegetables, calcium and potassium from tamarind.  Every time my recipes with beet root are chutney, curry and fry. But my husband likes to eat Beet root so I wanted to try Beet root in different ways then I tried sambar. Taste is very interesting. It is served with rice and a dry vegetable curry. I think many of us don’t want to eat Beet root especially kids.Try this and  you will want to keep making this dish over and over again.

INGREDIENTS:

Grated Beet Root -1 cup

Tamarind pulp - 2 tbsp

Tomato puree - 1/2 cup

Onions - 2

Turmeric powder - 1 tsp

Asafoetida - pinch

Mustard seeds  - 1 tsp

Fenugreek seeds - 1 tsp

Curry leaves - 4 -6

Sambar masala powder - 2 tbsp

Sugar - 2 tsp

Oil - 2 tbsp

Grated coconut - 3 tbsp

Coriander leaves (Chopped) - 2 tbsp

Salt to taste

 

 Method of preparation:

1. Pressure cook the dal with a pinch of turmeric and asafoetida after rinsing thoroughly.
2. Heat some oil in a pan. Pop the mustard seeds, fenugreek seeds and curry leaves.
3. Add grated beetroot and onion slices sauté until beet turns into soft.
4. Put the cooked dal, tomato puree, sugar and tamarind extract into the pan and add some water let simmer for 2 minutes.
5. Add the sambar powder, grated coconut, salt,Coriander leaves and boil for 3 minutes.
6. Now colorful sambar is ready to eat with hot rice along with ghee.