Beetroot Sambhar

The other day when we had been to the grocery stores, we found fresh and colorful beetroots along with it’s beautiful leaves and stems. Beets are an excellent source of the B vitamin, folate, and a very good source of manganese and potassium. Beets are a good source of dietary fiber, vitamin C, magnesium, iron, copper and phosphorus.

beetroot

The greens attached to the beet roots are delicious and can be prepared like spinach or Swiss chard. They are incredibly rich in nutrients, concentrated in vitamins and minerals as well as carotenoids such as beta-carotene and lutein/zeaxanthin. Source


Ingredients for Sambhar

beetroot 098

 

  1. ½ cup toor daal

  2. 1 ripe tomato

  3. 1 medium onion

  4. 4-5 curry leaves

  5. 3 Tbsps sambhar powder

  6. ½ Beetroot along with leaves and stems

  7. Tamarind juice

  8. 2-3 red chillies

  9. Jeera, mustard, oil, salt

Preparation:

  • Clean the beet and peel the skin and dice it all, including the leaves and stems.

  • Pressure cook the toor daal with little jeera, beets, leaves, stems.

  • Meanwhile dice the tomato, onions into small pieces and keep aside.

Method:

  • Heat 3 tsp of oil in a vessel and add the mustards. After they splutter, add jeera and curry leaves and reduce the heat a bit.

  • Next cut the red chillies into small pieces add to this and fry for a little while.

  • Add the diced onions and sauté until they become transparent.

  • Add the finely diced tomatoes, salt and let it cook for a while until the water from the tomato disappears.

  • Add about 3 Tbspoons of Sambhar powder and mix well. Stream in little bit of oil so that the powder mixes well and cooks with the rest of the ingredients.

  • Add the tamarind paste and cook again.

  • Next add the mashed toor daal and let it boil for about 5- 10 minutes.

  • Check taste and if necessary, add more powder, salt, tamarind.

 This tastes good when it is a bit tangy, so go little extra with the tamarind or tomatoes. 

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12 comments

  1. Rajitha says:

    i love beet-leaves..i usually make a sabji or a mixed rice similar to palak rice..will try the salad next time i buy the leaves

    Now you gave me idea using the leaves which is sabji. Thanks Rajitha

  2. padmaja says:

    My mom used to make beetroot fry or halwa when we were little but i never fancied that much. You showed me there are wonderful dishes you can make with beetroot, love your salad!!

    RC: Wow, beetroot halwa. SOunds yummy

  3. Padma says:

    Beetroot smabhar sounds so healthy and colorful for me . Would love to make them…thanks for such wonderful recipes RC!

    RC: Thanks Padma.

  4. remya says:

    lovely salad…sambar sounds delicious…i have sme beets untouched in fridge….will try this….i usually makes beetroot thoran….mom makes wonderful juice with beets…

    RC: Thanks Remya. Hope you get a chance to prepare this

  5. sia says:

    what a coincident:) i cooked beet kodhel and here u r with sambar and salad:) love that bright red colour which stains my fingers…

    RC: What can I say, Sia. Great minds think alike 🙂

  6. Shella says:

    I am not a big fan of beet, but the sambhar looks gorgeous, the colour is so lovely, n I dont think I would mind it too much in the sambhar.

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