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Beetroot Sambar Recipe
Home » South Indian Recipes » Beetroot Sambar Recipe
| Total Time (mins) | 55 |
|---|---|
| Ingredient Count | 11 |
| Cuisine | South Indian Recipes |
Ingredients
1 dry red chili, asafoetida - a pinch, 1-1 / 2 cup tamarind water, 4 sprig coriander - chopped (for garnish), 1 teaspoon mustard, 1 tablespoon sambar powder, 1 cup arhar dal,1 chakundar - peel and chop, salt - as per taste, 1 teaspoon sesame oil, 5 curry leaves - chopped
Instructions
To make Chakundar Sambar, firstly, put the tur dal in the cooker with 2 cups of water and cook it till 3 cities come. If you find the lentils thick, add a little more water to it and mix well. Now in a pressure cooker, add tamarind water, salt and sambar powder along with chakundar. Turn off the cooker and cook till 3 cities come. Turn off the gas and let the pressure drain automatically. Now add chakundar mixture, tur dal, salt and mix in a saucepan. Keep it to boil. Now heat the oil for tempering. Add mustard seeds and dry red chilies. After 10 seconds, add curry leaves, asafoetida and turn off the gas. Add this tempering to the sambar and mix. Garnish with green coriander and serve. Serve the Chakundar Sambar with potato roast and rice for dinner.
Disclaimer: Recipe data is for informational purposes only.
