Beetroot Sambar recipe or Beetroot huli is a traditional sambar recipe of South India. Basically, this beetroot recipe is a lentil based vegetable stew with authentic sambar powder.
Do you know, what dal to use for sambar making? It’s from toor dal (yellow split pigeon peas) or can also be use masoor dal. It’s an authentic south Indian sambar recipe, which is healthy &, delicious where beetroot as a main vegetable. It is a colorful, tasty sambar with the goodness of beetroot. Usually beetroot sambar goes well with steamed rice. But it can also be served as a side dish with roti or chapati.
How to make sambar
For preparing sambar, we need lentil/dal, vegetables and sambar powder. We prefer authentic homemade sambar powder. To get the tasty, aromatic sambar, always use homemade sambar powder rather than store brought sambar powder. If you don’t have sambar powder at home, then to prepare the sambar masala, just dry roast the spices for 2 mins & blend this spices with grated coconut. You could make sambar in both the ways. Either by adding sambar powder directly, or by freshly roasting spices & then make masala with grated coconut. Sometimes freshly roasted spices masala will be more tastier than adding sambar powder directly. Only the thing is we should know the proper measurement of spices to prepare the masala.
Further sambar is a comfort food in most of the South Indian households. The making of beetroot sambar is so simple & tastes too good with rice. Here I have added coconut oil for flavor and taste. This is purely optional, you can skip this. It is a tasty, tangy sambar with beets, tamarind juice, little jaggery and aromatic sambar masala.
What are the benefits of beetroot
In addition to this beetroot are not only a colorful vegetable, but also a healthy vegetable packed with surprising benefits. After that, Beetroots are the world’s healthiest food, with a great source of nutrients. Beetroot and beet juice are good source of various nutrients which are necessary for the optimal health. They help to keep the blood pressure in check. Highly recommended vegetable to fight with anemia. May improves digestive health & helps in weight loss. Good for heart & diabetes.
Finally if you like this recipe, then do check our other sambar & rasam recipe collections.
Here is a delicious Beetroot Sambar with step by step photos and a detailed video.
Recipe Video:
Beetroot sambar | What dal to use for sambar | Sambar recipe | Beetroot recipe
Beetroot sambar is a healthy, delicious sambar recipe where beetroot is the main vegetable. It is a colourful, tasty sambar with the goodness of beetroot. It goes well with rice, roti or chapati.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Lunch/Dinner
Cuisine: | South Indian
Keyword: Healthy, tasty
Servings: 4
Calories: 198kcal
Author: BHARADWAJ KITCHEN
- ¼ cup toor dal washed
- 1 cup beetroot chopped into cubes
- 2 cup water
- ¼ tsp turmeric powder
- 1 tsp salt
- ½ tsp oil
- 1 tbsp ghee
- ½ tsp mustard
- ½ tsp cumin
- ½ tsp hing(asafoetida)
- 1 red chilli
- 4 to 6 curry leaves
- 1 tsp jaggery
- 1 tbsp tamarind juice
- 1 tsp coconut oil optional
- 1 tbsp coriander leaves finely chopped
For grinding masala:
- 1 tbsp oil
- ½ tsp cumin
- ¼ tsp fenugreek seeds
- 1 tsp chana dal
- 1 tbsp coriander seeds
- 1 tsp urad dal
- 4 to 6 black pepper
- 2 red chilli
- 4 to 5 curry leaves
- ¼ cup grated coconut
Firstly, heat a pressure cooker on moderate flame and add washed toor dal, chopped beetroot, turmeric powder, salt and water.
Then add little oil and cover the cooker lid.
Pressure cook this for 2 whistles and keep it aside.
Meanwhile prepare the masala for grinding. For that heat a small pan on medium flame and add oil.
When the oil is hot enough, add cumin, fenugreek seeds, chana dal, coriander seeds and urad dal.
Similarly add red chilli and black pepper.
Fry this for 1 or 2 minutes, and then curry leaves and grated coconut.
Again stir fry this for one more minute until dals & grated coconut turns to slightly golden color.
Now turn off the heat and transfer this to a blender.
Add little water and blend this to a fine paste. Keep it aside.
Further heat a pan and add ghee.
As the ghee starts to melt, add tempering ingredients like mustard, cumin, hing, red chilli and curry leaves.
Saute well for a minute until it splutters.
Next add the cooked lentil/dal and beetroot mixture carefully.
After that add salt, jaggery, tamarind juice, and blended masala.
Add little water if the sambar consistency is too thick.
Give a good mix and bring this to a boil for 4 to 5 mins on a low flame.
Then turn off the heat and add a tsp of coconut oil & this is optional.
Finally add chopped coriander leaves and give a quick mix.
Now the delicious Beetroot Sambar is ready to serve!
Enjoy this tasty sambar as a side dish with hot plain rice with a spoonful of ghee. It also goes well with roti or chapati.
- If you are using sambar powder directly, then skip the frying step for grinding masala. Directly add sambar powder with grated coconut and blend it to a fine paste.
- Here adding coconut oil is purely optional. If you don't want, you can skip this too. I just added coconut oil for flavor & taste.
Calories: 198kcal | Carbohydrates: 18g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 10mg | Sodium: 636mg | Potassium: 277mg | Fiber: 5g | Sugar: 6g | Vitamin A: 395IU | Vitamin C: 90.7mg | Calcium: 39mg | Iron: 2mg
-
Firstly, heat a pressure cooker on moderate flame and add washed toor dal, chopped beetroot, turmeric powder, salt and water.
-
Then add little oil and cover the cooker lid.
-
Pressure cook this for 2 whistles and keep it aside.
-
Meanwhile prepare the masala for grinding. For that heat a small pan on medium flame and add oil.
-
When the oil is hot enough, add cumin, fenugreek seeds, chana dal, coriander seeds and urad dal.
-
Similarly add red chilli and black pepper.
-
Fry this for 1 or 2 minutes, and then curry leaves and grated coconut.
-
Again stir fry this for one more minute until dals & grated coconut turns to slightly golden color.
-
Now turn off the heat and transfer this to a blender.
-
Add little water and blend this to a fine paste. Keep it aside.
-
Further heat a pan and add ghee.
-
As the ghee starts to melt, add tempering ingredients like mustard, cumin, hing, red chilli and curry leaves.
-
Saute well for a minute until it splutters.
-
Next add the cooked lentil/dal and beetroot mixture carefully.
-
After that add salt, jaggery, tamarind juice, and blended masala.
-
Add little water if the sambar consistency is too thick.
-
Give a good mix and bring this to a boil for 4 to 5 mins on a low flame.
-
Then turn off the heat and add a tsp of coconut oil & this is optional.
-
Finally add chopped coriander leaves and give a quick mix.
-
Now the delicious Beetroot Sambar is ready to serve!
-
Enjoy this tasty sambar as a side dish with hot plain rice with a spoonful of ghee. It also goes well with roti or chapati.
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