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Saturday, July 19, 2008

Beetroot Saambar


1 Beetroot

1/4 cup Yellow Lentils / Thogari bele / Toor dal

2 tsp Sambar Powder

Pinch of Turmeric powder

Pinch of Tamarind powder

Salt to taste

1/2 cup grated Coconut

1/2 tsp Mustard seeds

1 tsp Oil

2 Curry leaves


Chop beetroot into medium sized pieces and put it in a vessel. Add turmeric powder, tamarind powder, salt, 1/2 tsp of sambar powder, water and cook it well. Once it is cooked, add cooked yellow lentils and bring it to boil. ( You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 10 days) Add grated coconut, saamabr powder in a mixer and grind to a fine paste by adding sufficient amount of water. (If it is frozen coconut add hot water while grinding.) Add this masala into the vessel containing cooked beetroot and bring it to boil and stir well. (Add water, salt if required.) Add Mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to saambar.

It goes well with Rice/Dosa/Akki Rotti/Ragi Rotti.

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