Beetroot Sambar Recipe
Introduction
Beetroot Sambar, a delightful and nutritious dish hailing from South Indian cuisine, beautifully marries the earthy sweetness of beetroot with the tangy zest of tamarind and the aromatic spices that define sambar. This vibrant dish is not only a feast for the eyes but also a powerhouse of flavor and nutrition, making it a perfect accompaniment for steamed rice or even as a standalone comfort food. In this recipe, we will guide you step by step through the process of creating this delectable Beetroot Sambar, ensuring that each ingredient shines through in your dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| चकुंदर (Beetroot) | 1 – peeled and chopped |
| अरहर दाल (Tur Dal) | 1 cup |
| इमली का पानी (Tamarind Water) | 1.5 cups |
| सांबर पाउडर (Sambar Powder) | 1 tablespoon |
| राइ (Mustard Seeds) | 1 teaspoon |
| हींग (Asafoetida) | A pinch |
| कढ़ी पत्ता (Curry Leaves) | 5 – chopped |
| सुखी लाल मिर्च (Dry Red Chili) | 1 |
| तिल का तेल (Sesame Oil) | 1 teaspoon |
| हरा धनिया (Coriander) | 4 sprigs – chopped (for garnish) |
| नमक (Salt) | To taste |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 210 |
| Protein | 14g |
| Carbohydrates | 36g |
| Fiber | 8g |
| Fat | 4g |
| Sodium | 260mg |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Preparation | 10 |
| Cooking | 45 |
| Total Time | 55 |
Instructions
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Cook the Tur Dal: Begin by rinsing the tur dal thoroughly under running water. In a pressure cooker, add the tur dal along with 2 cups of water. Cook until you hear three whistles, indicating that the dal is perfectly cooked. If the consistency appears too thick, feel free to add a bit more water and mix well to achieve a smoother texture.
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Prepare the Beetroot Mixture: In the same pressure cooker, add the chopped beetroot, tamarind water, salt, and sambar powder. Seal the cooker and cook until you hear three whistles again. Once done, turn off the heat and allow the pressure to release naturally. This method helps retain the vibrant color and flavor of the beetroot.
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Combine and Boil: In a saucepan, combine the cooked beetroot mixture with the previously prepared tur dal. Add salt as needed and mix thoroughly. Place the saucepan on medium heat and bring the mixture to a gentle boil, allowing all the flavors to meld together beautifully.
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Prepare the Tempering: While the sambar is boiling, heat sesame oil in a small frying pan over medium heat. Once hot, add mustard seeds and allow them to splutter. After about 10 seconds, introduce the dry red chili, curry leaves, and a pinch of asafoetida. Stir for a few moments until fragrant, then remove from heat.
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Final Touches: Pour the tempering over the boiling sambar, mixing well to incorporate the flavors. For an extra touch of freshness, garnish with freshly chopped coriander leaves before serving.
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Serving Suggestions: Serve your Beetroot Sambar hot, accompanied by crispy potato roast and steamed rice for a wholesome and satisfying lunch or dinner. This dish not only makes for a comforting meal but also adds a pop of color and nutrition to your plate.
Conclusion
Beetroot Sambar is more than just a dish; it’s an experience that encapsulates the essence of South Indian culinary traditions. Its rich flavors and vibrant appearance make it a great addition to any meal, whether it’s a festive occasion or a simple family dinner. By following this detailed recipe, you can easily recreate this dish in your kitchen and share the delightful taste of Beetroot Sambar with your loved ones. Enjoy the burst of flavors and the wholesome goodness of this nutritious delight!
