Beetroot Sambar

Ingredients

Toor Dal/sambar parippu- 1/2 cup

Onion sliced-1 medium

Beet root- 1 large

Potato- 1 medium

Carrot- 1

Tomato- 1

Drum sticks- 3 or 4 pieces

(you can add any veggies of your choice)

Tamarind one lemon sized

Chilly powder- 1 1/2 tsp

Turmeric powder- 1/2 tsp

Coriander powder- 3 tsp

Fenugreek powder- 1/3 tsp

Asafoetida- 1/3 tsp

Mustard seeds

Dry red chilly- 2

Curry leaves

Coriander leaves

Salt to taste

Oil

Instructions

Wash Toor dal/sambar parippu and cook with enough water in pressure cooker. After 3-4 whistles remove the lid and mash the dal.

Add in the veggies and sliced onion and salt. Add one more cup of water if necessary and close the lid. Cook till the vegetables is done ( one more whistle in pressure cooker).

Dry roast the turmeric powder, coriander powder, chilly powder and fenugreek powder in a very low flame and mix well with the cooked veggies and dal along with the tamarind pulp. Bring this to a boil and finally add coriander leaves and asafoetida.

In a pan heat oil and add mustard seeds. When it splutters add one tsp of chopped onion and saute. Fry red chilly and curry leaves and add this to the curry and mix well. Serve with idlis or rice.