Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Sambars for Supper~ Beetroot Sambar

Red and Gold Beets
Beets ~ Gold and Ruby

The flavor and the color of beets are unique. Their sweetness is more like saccharine than sugarcane. One thing is for sure, they do brighten up any meal with that bold, ruby-red color. But the new variety, the golden beets that I see at farmers markets in recent years is little bit different. They taste more like carrots than beets and they do not stain or bleed like red beets. I personally feel that golden beets taste much better than red beets. But, they are still in designer, fancy stage and I look forward to the days when they become more affordable.

After the yesterday’s curry, I had three each, red and golden beets left from Sunday’s farmers market purchase. I have added few carrot pieces to the bunch and made a hearty sambar with toor dal. The sweet beets and carrots, creamy rich toor dal and spicy sambar masala, together with rice and papads ~ it was a good supper today.

Red Beets, Gold Beets and Carrots ~ for Sambar
Red Beets, Gold Beets and Carrots ~ for Sambar

Recipe:

Pressure-cook the dal:
Take one cup toor dal and two cups water in a pressure-cooker. Cook the dal to very soft and mash to smooth with an immersion blender or wood masher.

Prepare the vegetables:
Carrots, red and golden beets, 3 each - peel, cut to thin, two-inch length pieces
tomato and onion - one each, finely sliced

Do the Popu and Simmer:
In a heavy pot, heat a teaspoon of oil until a curry leaf tossed in it sizzles. Keep the heat to medium. Add a sprig of curry leaves and toast to pale gold color. Then, add a pinch each cumin and mustard seeds. When seeds start to pop, add the onions. Saute to soft. Next goes tomatoes, carrots and beets. Saute for about ten minutes.

Then, stir in half teaspoon each - turmeric, salt, red chilli powder and a tablespoon each -sambar masala powder and tamarind pulp. Also the cooked and mashed toor dal along with three cups of water. Mix everything thoroughly and bring to a boil. Reduce the heat, partially cover the pot and simmer until the vegetables are soft. Stir frequently and well, as the toor dal tend to sink to the bottom and stick. Garnish with few sprigs of finely chopped coriander leaves if you wish and serve warm. Tastes great mixed with rice.

Beetroot Sambar
Beetroot Sambar ~ Under the Golden Sun Rays

Posted by Indira©Copyrighted in Toor Dal, Beetroot, Amma & Authentic Andhra (Wednesday August 22, 2007 at 11:00 pm- permalink)

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16 comments for Sambars for Supper~ Beetroot Sambar »

  1. Hi Indira,

    Looks like you are on a beetroot cooking spree!!! Both the dishes sound really delicious.

    About the weekend Seattle pic, I am amazed you even find the time to go on a stroll admist your busy blogging schedule :-) Way to go!!

    Comment by Sudha — August 22, 2007 @ 11:24 pm

  2. I feel like just eating those beets and carrots as it is from the second photo. Lovely colourful photo!

    Comment by Madhuli — August 22, 2007 @ 11:51 pm

  3. Hi Indira
    I just love your blog. Your presentation style is so unique.

    I am moving to Seattle this month.
    You are my inspiration. Hope I can meet you someday….It will be my dream come true !

    All the best with your move, Susma. If you need help, please do not hesitate to contact me. Good luck!
    - Indira

    Comment by Susma Sen — August 23, 2007 @ 12:37 am

  4. Indira, I used to make this sambar for my kids. But I used to add more carrots than beets as carrots are their favorite. At home my mother used to comment “u’re the only person to make sambar with these two sweet veggies.” But now I can say I have company ;)

    Comment by Nirmala — August 23, 2007 @ 1:43 am

  5. I didn’t know more than 2 dishes with beetroot before I started blogging… I made 2 chutneys on my own and I have a whole host of recipes on your blog now. Thanks Indira

    Comment by Raaga — August 23, 2007 @ 3:20 am

  6. Hey Indira, Good Morning! Thanks for the nice words for me:) I live in Irvine and farmers market here is held at UCIrvine campus every saturday. I also got potlakaya and bachalakura. One huuuuuge very fresh bunch of gongura for a dollar from a very charming n humble asian couple:)

    Color of gold beets n red beets combo is just toooo eye-cathy. Next time may be I will try Gajar Halwa with gold beets and carrots as you said gold beets tastes more like carrots. Color is forcing me to get creative!!! Hopefully I would get them here!

    Comment by Nina — August 23, 2007 @ 8:14 am

  7. never tried Beetroot sambar Indira! It looks delicious and the beets look so good!

    Comment by Latha — August 23, 2007 @ 8:29 am

  8. Hey Indira, Me back again:) I really like the SriChakram on the home page.
    Regards/Nina

    Comment by Nina — August 23, 2007 @ 9:03 am

  9. Back in India my Mom used to cook these very often, but I never tried cooking these after cmg to US. But looking at ur posts I want to cook them, hopefully i’ll cook thm next week

    Comment by ranjitha — August 23, 2007 @ 10:15 am

  10. Wow! Great colors! Love the pictures of the beets….

    Kanchana

    Comment by Kanchana — August 23, 2007 @ 10:23 am

  11. Hi Indira,
    Gorgeous pics as usual!
    When you get a chance please come pick up an award at my site:)

    Cheers,
    Savithri

    Thanks very much for this lovely gesture, Savithri!
    Mathy and I we both greatly appreciate the thought process behind this award. Thank you!
    - Indira

    Comment by Savithri — August 23, 2007 @ 2:00 pm

  12. now that is a refreshing sambhar recipe…. looks like you are on beetroot-cooking-spree… i have never heard of beetroots being used in sambhar… should give it a try coz I love beet roots

    Comment by spandana — August 23, 2007 @ 2:10 pm

  13. hey indira , those beets look vibrant….gud pics …

    Comment by Rahin — August 23, 2007 @ 2:59 pm

  14. Hi Indira,

    So happy to see this recipe for sambhar with beets — sambhar being my most favorite now right after amma mudda :) Thanks for a new version — I bet the sweet beets are the perfect foil for the heat. Photo of a walk in the park is lovely, too.

    Comment by Linda — August 23, 2007 @ 10:00 pm

  15. Hi Indira,

    First - let me thank you for the excellent recipies you post. My question for you - can you give me a good recipe for Sambhar powder please?

    Thanks,
    Yashodha

    Comment by Yashodha — September 28, 2007 @ 10:29 am

  16. very delicious sambar.

    Comment by mona — January 30, 2008 @ 9:53 am

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