Beetroot Sambar
Beetroot Sambar recipe with step by step instructions and video recipe.
My family is fond of South Indian dishes like idli, dosa and uttapam. I ensure to make it at least once a week. The whole day it is South Indian meal day with idlis for breakfast, dosas for lunch and uttapam for dinner.
All my family members love to eat dosa and we take turns to prepare Dosas for each other 😊. Its too much fun and love.
We love different varieties of chutneys and sambar to serve alongside. I usually prepare sambar with whatever is available in the refrigerator. I once tried making sambar using beetroot and it came together really well.
Since then, we are very fond of Beetroot Sambar and I make it often.
I have a quick and easy recipe of sambar, which I learnt from my sister. It requires one to cook everything together in a pressure cooker, prepare the tempering separately and add it to the sambar.
Though this is not the authentic way of making sambar but trust me it tastes delicious and doesn’t even take much time to cook.
How to prepare for Sambar –
To prepare sambar, wash toor dal 4-5 times or until clear water comes out. Soak dal in enough water for 15 mins.
While dal is soaking, wash, peel and cut vegetables like onion, tomato, beetroot and carrot.
In a pressure cooker add dal, water and salt and allow to boil. While dal is boiling, cook vegetables on the other side with first tempering to save time.
Keep curry leaves, mustard seeds, asafetida and whole red chillies ready for the final tempering.
How to make Sambar in Pressure Cooker –
If you have less time in hand, this is the quickest way to make sambar.
In a pressure cooker boil toor dal with water and salt. Once the toor dal is boiled, open the cooker and add cut vegetables to the dal. Cook for one whistle and switch off the flame.
Open the cooker only when steam is released by itself.
In a tempering pan, heat oil. Splutter mustard seeds. To it add curry leaves, whole red chillies and asafetida.
Lower the flame and make sure the oil isn’t too hot. Next, add red chilli powder and sambar powder, mix well. Finally, add the tempering to the dal and vegetables.
Mix in tamarind pulp. Allow to boil and simmer for 4-5 mins on a low flame. Add finely chopped coriander and mix. Serve hot.
Things to keep in mind while making sambar –
1. Add water as required. If planning to serve a little later keep the consistency slightly thinner than required as sambar gets thicker with time.
2. Can’t insist enough on using good quality sambar masala. Homemade is surely the best. If you are looking for store-bought sambar masala, check my recommendations here.
3. Double tempering right before serving, adds more flavour and freshness to the sambar.
4. Open the cooker lid only when steam is released by itself.
5. Do not overcook vegetables else it will get mushy.
6. Simmer for 4-5 mins at the end to combine all flavours well together.
Suggestions –
Do not cook in an aluminium utensil, if at all cooking in it, immediately transfer after cooking. As tamarind and tomatoes react to the aluminium metal making the food poisonous.
My suggestions for utensils that I personally use in my kitchen.
How to serve Beetroot Sambar –
Sambar is served with South Indian dishes like idli, dosa and uttapam. It can also be served along with rice. I also serve sambar with samvat (mordhan) ke chawal. Pair it with Coconut Chutney
Sambar and rice make for a good dinner recipe and serves as a complete meal.
You may also like –
Dal Paratha
Hyderabadi Veg Dum Biryani Recipe
South Indian Style Curd Rice Recipe
Buttery Basil Burnt Garlic Rice
Video Recipe –
Step by Step Recipe of Beetroot Sambar –
1. Wash and soak toor dal for 10 – 15 mins.
2. In a pressure cooker boil dal along with water and salt. Add water as per the consistency you like.
3. Meanwhile, heat oil in a separate kadai. Add mustard seeds and allow to splutter.
4. Next add curry leaves, whole red chillies and asafetida. Mix well.
5. Throw in sliced onion and allow to cook till translucent.
6. Add carrot, beetroot and tomatoes. Mix well.
7. Cover and cook for 3-4 minutes or till done.
8. Next add salt, red chilli powder and sambar masala. Mix well.
9. If required, add a dash of water and let everything combine well.
10. Finally, add boiled toor dal and mix well.
11. Next, add tamarind pulp and mix well.
12. If required, add water to adjust the consistency.
13. Keep in mind the sambar gets thicker (due to toor dal), with time so add water accordingly.
14. Give it a quick boil and allow to simmer on a low flame for 4-5 mins so that the flavours are well combined.
15. Add finely chopped coriander leaves and mix well.
16. Add a second tempering of oil, mustard seeds, curry leaves and whole red chillies just before serving (optional).
17. Serve hot with idli, dosa, uttapam or rice.
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Beetroot Sambar
Ingredients
- Toor dal – 1/2 Cup
- Water as required
- Oil – 2 Tbsp + 1 Tsp
- Mustard Seeds – 1 Tsp
- Curry leaves – 6 – 8 Nos.
- Whole Red Chillies – 2 – 3 Nos.
- Asafetida – 1/2 Tsp
- Onion – 1 No.
- Tomato – 1 No.
- Carrot – 1 No.
- Beetroot – 1 No.
- Salt to taste
- Red Chilli Powder – 1 Tsp
- Sambar Masala – 2 Tbsp
- Tamarind Pulp – 1 Tbsp
Instructions
- Wash and soak toor dal for 10 – 15 mins.
- In a pressure cooker boil dal along with water and salt. Add water as per the consistency you like.
- Meanwhile, heat oil in a separate kadai. Add mustard seeds and allow to splutter.
- Add curry leaves, whole red chillies and asafetida. Mix well.
- Add sliced onion and allow to cook till translucent.
- Add carrot, beetroot and tomatoes. Mix well.
- Cover and cook for 3-4 minutes or till done.
- Add salt, red chilli powder and sambar masala. Mix well.
- Add a dash of water and let everything combine well.
- Add boiled toor dal and mix well.
- Add tamarind pulp and mix well.
- Add water if required to adjust the consistency.
- Keep in mind the sambar gets thicker (due to toor dal), with time so add water accordingly.
- Give it a quick boil and allow to simmer on a low flame for 4-5 mins so that the flavours are well combined.
- Add finely chopped coriander leaves and mix well.
- Add a second tempering of oil, mustard seeds, curry leaves and whole red chillies just before serving (optional).
- Serve hot with idli, dosa, uttapam or rice.
Video
Notes
