Beetroot Sambar

The color and flavor of beets is unique and I love the ruby red color which it imparts to this dish. Beetroot sambar was very common in my grandmothers kitchen and we children used to go crazy with its color when we dip it with idlis.This is a quick and easy sambar and is literally a one pot cooking. It can be served as a side dish for idlis, dosa or rice.

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

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.

Try this..
Hope you will all enjoy...