Dal•Recipes•Sambar

Golden Beetroot Sambar

February 16, 2020 by Senthil Sadasivam Recipe rating:
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For an interesting write up on beetroot (history, various varieties, health benefits etc) please read my blog on Beetroot.

In my mission to try making sambar with as many vegetables as possible, I have to admit I hit jackpot when I tried once making sambar with golden beetroot, the taste was so unique and awesome. Since then, I have made the golden beetroot sambar few times and enjoyed it.

When you happen to see golden beetroot in your grocery aisle next time, please buy it and try this sambar recipe once, you will never regret it. If the golden beetroot comes with top greens, you can either chop them and add them to the sambar, or chose to make stir fry separately.

Golden Beetroot Sambar
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Golden Beetroot Sambar

Golden Beetroot is certainly not one of the popular sambar veggie, but if you try making this Golden Beetroot Sambar one time (if it is available in your grocery store), you sure will become a huge fan of this dish like me!

Course Side Dish
Cuisine Indian
Keyword Beet, beetroot, Dal, Golden Beetroot, Sambar
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 people
Author Senthil Sadasivam

Ingredients

  • 3 Golden Beetroot skinned, sliced
  • 2 tbsp Sambar powder Sambar powder substitute given below
  • Tamarind juice to taste

To pressure cook dal

  • 1 cup Tool dal
  • 1 Tomato
  • 4 cloves Garlic
  • 1 tsp Turmeric powder
  • 1 tsp Hing powder
  • 1 tsp Sesame oil

For tadka

  • 1/2 tbsp Mustard seeds
  • 1/2 tbsp Methi seeds
  • 1 Green chili sliced
  • 1/2 tbsp Jeera seeds
  • 1 Red chili
  • 1 sprig Curry leaves
  • 1 cup Onion (or shallots) sliced
  • 1 cup Tomatoes chopped

Sambar powder substitute

  • 1 tbsp Chili powder
  • 1/2 tbsp Coriander powder

To garnish

  • 1/4 cup Coriander leaves chopped

Instructions

  1. Take about 2 or 3 small or medium sized golden beets, wash and peel the skin and cut into quarter inch thick slices as shown in the recipe picture.

  2. Wash and pressure cook dal for three whistles with 1 tomato, 4 cloves garlic, 1 tsp each turmeric powder, hing powder and sesame oil with three cups water.  Mash the dal and keep it separate.
  3. On a big pot, heat oil and add mustard seeds.  When they splutter, add methi seeds and let them brown slightly.  Quickly add jeera seeds, and after few seconds, add 1 red chili and fry for some time.  Add curry leaves, then sliced onion and green chili and fry well.

  4. Add enough water, cut golden beetroot pieces, 2 tbsp. sambar powder, salt and mix well and cover and cook for about 10 mins.

  5. Add mashed dal to the pot, mix well, adjust salt level and cover and cook for another 10 mins or until the vegetable pieces are soft and tender.

  6. Add tamarind juice and let it cook for another couple mins.

  7. Garnish with chopped coriander leaves and enjoy with hot rice, homemade ghee, a spicy side dish fry (Potato, Plantain or Suran) and a papad!

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