Beetroot sambar recipe | How to make beetroot huli | Beetroot onion sambar | Beetroot eerulli huli
By Latha on May 9th, 2017
Beetroot sambar or beetroot huli recipe explained with step by step pictures and a video. Beetroot sambar is prepared using beetroot, onion, coconut and few other spices. Spices are roasted and ground with coconut to prepare masala for this sambar. This beetroot sambar goes very well with rice. This sambar is one of the tasty gravy recipe prepared using beetroot.
Beetroot is a vegetable with full of nutrients and many medicinal values. Beetroot is a super food and it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. Many studies have suggested that increasing consumption of beetroot like vegetables decreases the risk of obesity, diabetes and heart disease. It helps in weight loss, promotes a healthy complexion and hair and increases energy level etc. If you are looking for more beetroot recipes then do check our beetoot palya, beetroot muddehuli and beetroot sasive or pachadi recipes.
Or if you are looking for more gravy recipes then do check my upsaaru, dill leaves rasam, massoppu, yellow cucumber sambar, tomato rasam, shunti thambuli, menthe huli and okra sambar recipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 30 min
Serves: 4
Ingredients:
- 2 medium sized beetroot
- 4 tbsp toor dal
- 1 large onion
- 1/4 tsp turmeric powder
- Small gooseberry sized tamarind
- 1 tsp jaggery (optional)
- Salt as per your taste
Ingredients for masala: (measuring cup used = 240ml)
- 1/2 - 3/4 cup grated coconut (depending on the thickness required)
- 2 - 4 red chili
- 1 tsp urad dal
- 2 tsp coriander seeds
- 1/4 tsp jeera or cumin seeds
- Big pinch asafoetida
- 1 tsp cooking oil
Ingredients for tempering:
- 1 red chili
- 5 - 6 curry leaves
- 1/4 tsp mustard seeds
- 2 tsp cooking oil
Instruction for making beetroot sambar:
- Rinse and cook the toor dal by adding a pinch of turmeric, few drops of oil and required water.
- Wash, peel and chop the beetroots. Peel and chop the onions. Transfer the chopped vegetables into a pressure cooker. Add in turmeric powder, little salt and water. Close the lid and cook by making 2 whistles.
- Take red chilies, urad dal, coriander seeds and cumin seeds in a frying pan. Start roasting them under medium flame using a tsp of oil. Take care not to burn the ingredients.
- When the dals are brown, add in asafoetida, mix well and switch off the stove.
- Add in grated coconut and wait until fried ingredients are cool. No need to fry the coconut. Adding coconut will avoid the burning of ingredients after switching off the stove.
- Grind roasted spices and coconut using a mixer grinder by adding required water.
- Then add this ground paste into the cooker, which has cooked beetroot.
- Add in tamarind juice and jaggery (optiona). Also adjust the salt level.
- Add in required water, mix well and bring it to boil.
- Temper it with oil, red chili, mustard seeds and curry leaves. Serve tasty beetroot sambar with hot steaming rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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