Beetroot Sambar – South Indian Style

Step 1: Prepare Beetroot

Peel and cube 200 grams of beetroot into small pieces.

Step 2: Pressure Cook Dal and Vegetables

In a pressure cooker, add 1/2 cup of soaked toor dal, cubed beetroot, 1 medium cubed onion, 3-4 drops of oil, 1/4 tsp turmeric, 3-4 green chili slits, and 2 cups of water. Cover and cook on medium flame for 4-5 whistles until the dal is soft and beetroot is tender but not mushy.

Step 3: Prepare Sambar Paste - Roast Spices

Heat 1 tbsp of oil in a pan. Add 1 tbsp chana dal, 1 tbsp urad dal, 4-5 dry chilies, 1.5 tbsp coriander seeds, and 2 pinches of fenugreek. Sauté on low flame until the dals turn reddish-brown.

Step 4: Add Rice and Coconut

Once dals change color, add 1/2 tbsp rice and roast until dals are well-roasted and chilies puff up. Then add 1/4 cup fresh coconut pieces, 2 cloves, and a 1/2 inch cinnamon stick. Roast for another minute.

Step 5: Grind Sambar Paste

Transfer the roasted spices to a mixer jar. Add lemon-sized soaked tamarind (with its water). Grind to a smooth paste, adding water as needed. Set aside.

Step 6: Mash Cooked Dal

Gently mash the pressure-cooked dal and vegetables with a masher, ensuring the beetroot pieces remain somewhat intact.

Step 7: Prepare Tempering

In a pan (or the same pot for sambar), heat 1.5 tbsp oil. Add 1/2 tsp mustard seeds and 1 broken dry chili. Let the mustard seeds splutter.

Step 8: Add Cumin, Hing, Curry Leaves, Tomato, and Salt

After mustard splutters, add 1/4 tsp cumin, 1/8 tsp hing, 1 sprig of curry leaves, 1 cubed tomato, and salt to taste. Sauté until the tomato skin softens.

Step 9: Add Ground Paste and Chili Powder

Add the ground sambar paste and 1 tbsp chili powder to the pan. Mix well.

Step 10: Boil the Paste

Add 1.5 cups of water and mix thoroughly. Bring to a boil for two minutes to cook the tamarind and spices.

Step 11: Add Jaggery and Mashed Dal

Add 1.5 tbsp jaggery (optional, adjust to taste) and the mashed dal mixture. Mix well.

Step 12: Adjust Consistency and Boil

Add 2.5 cups of water and some chopped coriander. Cover and boil on medium flame for 10 minutes, allowing the flavors to meld.

Step 13: Final Adjustments and Serve

After 10 minutes, open the lid, check the salt, and adjust if necessary. Add more chopped coriander. Serve hot with rice, idli, or dosa.

• Soaking dal helps it cook faster.

• Mashing dal gently prevents beetroot from becoming mushy.

• Cutting beetroot into larger cubes helps it retain shape.

• Adding jaggery balances flavors.

• For idli/dosa, add a bit more jaggery.

• This method is quick and easy as dal and beetroot are cooked together.

• Beetroot and onion can be cooked directly in the tempering, but it takes longer.

• For a quicker version, use 1 tbsp of readymade sambar powder instead of grinding fresh paste.