Beetroot Sambar Masala Recipe | Tangy Chukandar Sambar Curry
Chukandar Sambar is a healthy tangy lentil curry where Beetroot is the main vegetable and is very popular in South India. The curry is cooked in a tangy tamarind flavored with spices. this dish goes very well with steamed rice or idlis. The sweet taste of beetroot and sourness of tamarind gives sweet and sour taste to Sambar masala. Beetroot has a lot of nutritive value. It contains potassium, magnesium, folic acid, iron, vitamins, proteins, and soluble fiber. It helps in weight loss and boosts energy. I like beetroot and make its use in lot of recipes like Okra with beetroot, Stir Fry Radish Greens with Beetroot.
Prep Time- 15 minutes
Cook Time- 40-45 minutes
- 1 cup Arhar (Toor) Dal
- 1 Beetroot, peeled and cubed
- 1 cup tamarind water
- 1 onion, finely sliced
- 1 tomato, finely sliced
- 1 teaspoon ginger and garlic, crushed
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 dry red chili
- Asafoetida (hing)- a pinch
- 5-6 curry leaves
- 1 teaspoon sambar powder
- 2 tablespoon oil for cooking
- Salt to taste
Directions to make Beetroot Sambar Masala Recipe
Step 1: Wash and pressure cook the toor dal with sufficient water till it becomes soft. Next, cook the beetroot along with tamarind water and salt in the pressure cooker until it becomes soft. After about 2-3 whistles turn off the heat and allow the pressure to release itself.
Step 2: Heat oil in a kadai and add mustard seeds, hing, cumin seeds and dry red chili. When the crackle, add crushed ginger and garlic and sauté for a minute. Then add finely sliced onions, curry leaves and stir fry till they turn golden brown.
Step 3: Add sliced tomatoes, turmeric powder, red chili powder, salt and sambar powder and mix well. Cook it for 3-4 minutes and then add the cooked beetroot curry. Stir fry for 2-3 minutes.
Step 4: Now, add the boiled toor dal and mix well. Place it on medium flame and bring the sambar to a boil. While the sambar is boiling, we will make the seasoning ready.
Step 5: Heat oil in another pan, add mustard seeds, red chili, curry leaves and let them crackle. Pour this seasoning over the sambar and turn off the heat.
Step 6: Garnish with fresh coriander leaves and serve it hot with steamed rice or idlis.