Many do not make this sambar, probably because they do not like the sambar turning pinkish in colour. But I love the colour, and the taste of beetroots in sambar is yum!
Beets treat anaemia,constipation, indigestion, gall bladder disorders, cancer and all these health benefits can be attributed to their richness in nutrients, vitamins and minerals.They are very very low in calories, but they have highest sugar content of all the vegetables.
Ground spices and cooked tur dhal added to sambar, keep the flames on low, otherwise, sambar might get burnt at the bottom. Allow to boil for 2-3 minutes, then switch off.
Beets treat anaemia,constipation, indigestion, gall bladder disorders, cancer and all these health benefits can be attributed to their richness in nutrients, vitamins and minerals.They are very very low in calories, but they have highest sugar content of all the vegetables.
Ingredients
Tur dhal - 1 cup, pressure cooked, with 1/4 tsp turmeric powder
Beet roots - sliced, 1 1/2 cups, pressure cooked
Tamarind - lemon sized (Extract juice) or tamarind paste - 1 tbsp
Sambar powder - 1 1/2 tsps
Jaggery - 1/4 tsp
Salt to taste
Curry leaves
Roast and grind
Hing powder - 1/4 tsp
Channa dhal - 3 tsps
Coriander seeds - 4 tsps
Red chillies - 4-5
Methi/fenugreek seeds - 3/4 tsp
Fresh grated coconut - 2 tbsps
To season
Gingely oil - 2 tsps
Mustard seeds - 1 tsp
Solid hing - 1 small piece
Recipe Cuisine: South Indian; Category: Lunch
Prep time: 15 mts; Cooking time: 20 mts
Serves 4
Pressure cooked tur dhal
Pressure cooked beet slices
In Tamarind juice or paste plus water, beet slices, sambar powder, jaggery, salt to taste added and set to boil
Curry leaves added, and seasonings mentioned above done. Sambar boiling and reducing in quantity, and also the raw smell of tamarind gradually disappearing
Ingredients for grinding being roasted
After they turn golden, switch off, then add the coconut. Never roast the coconut. This gives a different taste to sambar.
Roasted ingredients with coconut, ground.
Ground spices and cooked tur dhal added to sambar, keep the flames on low, otherwise, sambar might get burnt at the bottom. Allow to boil for 2-3 minutes, then switch off.
Serve hot with rice, Rava Pongal or tomato dosas. It is perfect for anything.
Notes
*Earlier, for this kind of Arachu Vitta Sambar, I never used to add Sambar powder, and the spice was just the red chillies in the ground mixture. But over the years, I have found out, doing this way, half sambar powder and half chillies, makes the sambar more flavourful.
*Along with the ingredients for grinding, one or two pearl onions can be added too.
Categories: South Indian Kuzhambus
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