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Beetroot Spinach Sambar – A twist to the traditional recipe!

September 30, 2016

Beetroot Spinach Sambar Recipe: I remember tasting beetroot sambar in my grandma’s place. After that, I rarely get to see it anywhere – in my house or in my friends place or restaurants in South India. Its one of those healthy traditional recipe that I want to bring back into my regular preparation. Moreover, I’ve been looking for ways to include greens especially spinach in my preparations. Born out of this thought is the beetroot spinach sambar. Its tastes awesome with steamed rice and pappad. Its a must try for all viewers.

I post recipes on only those that I’m satisfied with the taste. I’ve tried mustard seasoning with couple of my earlier trials on spinach gravy recipes and the taste didn’t go well. So this time, I have used fennel seeds for sauting and the beetroot spinach combo has worked out well.

Beetroot Spinach Sambar

Ingredients:
1 big beetroot(chopped into small pieces)
1/2 bunch spinach(finely chopped)
1 big tomato(finely chopped)
1/2 cup toor dal
1/2 medium sized onion(finely chopped)
small lemon size tamarind(soak in water for 10 minutes and extract juice)
3-4 garlic pods
1 red chilly
1 green chilly
1 tspn chilly powder
1/2 tspn pepper cummin powder
1/4 tspn turmeric powder
1/4 tspn cummin seeds
pinch of hinge
1/2 tspn fennel seeds
1 sprig of curry leaves
few coriander leaves
salt to taste

Method:

  1. Pressure cook dhal with 1/4 tspn turmeric powder, a pinch of  hing,  1/4 tsp cummin seeds,  garlic pods, few drops of  oil and salt.
  2. To the pressure cooked dhal, add the finely chopped tomatoes, tamarind juice, chilli powder, salt and some water for sambar consistency. Let it simmer for 5 minutes until the raw smell of tamarind goes off.
  3. Meanwhile, heat 2-3 tblspn oil in a pan. Add fennel seeds, red chilly, green chilly, curry leaves and then the onions. Saute for a minute and then add the beetroot. Now add lil’ water, salt and cook for 5 minutes with closed lid.
  4. When the beetroot is half cooked, add finely chopped spinach, pepper cummin powder and saute for a minute or two until the spinach leaves shrink.
  5. Now add the fennel sauted beetroot spinach to the simmering dhal. Let it boil for another 5 minutes in medium flame until the sambar starts to bubble. Now switch off the stove.
  6. Sprinkle coriander leaves and serve hot.Note: Pressure cook dhal to 3-4 whistles until its soft but not completely mushy to get the right texture for sambar.

Happy cooking!

 

 

 

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