Beetroot Sambar | Beetroot huLi | Beetroot Recipes
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4 people
- ½ Cup toor dal
- ¼ Tsp turmeric
- 1 slit green chilli
- 1 Tsp tamarind paste or 1 small lemon sized tamarind squeezed off its pulp
- ½ Tbsp jaggery
- 1 Cup or 1 medium sized diced beetroot
- 1 Tsp sugar
- 1 Tbsp ghee
- 1 finely chopped clove garlic
- ½ Tsp garlic
- Few curry leaves
- Salt to taste
- Rinse toor dal and add 1½ Cups water, sprinkle turmeric
- Pressure cook dal for 4-5 whistles or till soft
- Add a slit green chilli, jaggery and tamarind paste and mix well
- Peel and dice up the beetroot
- Add the beetroot into a pan with water
- Let it cook till beetroot is soft
- Meanwhile, let's make the tadka, heat ghee in a kadai
- Add chopped garlic, throw in a few curry leaves and add jeera
- Once the beetroot turns soft, add dal
- Mix dal well with cooked beetroot
- Add salt to taste
- Finally add the tadka we made earlier
- Serve hot with steamed rice!
Skip garlic if you want. Garlic defines this sambar though!
Sprinkle little rasam/saarina powder or sambar pudi if you want but plain is very nice
Recipe by Food Of Interest at https://foodofinterest.com/beetroot-sambar/
3.5.3226