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Main Course

Beetroot Sambar

A hearty lentil stew loaded with vegetables, tangy tamarind, and a freshly ground spice paste — Kerala sambar is thicker and more coconut-forward than versions from other states. It gets ladled generously over rice at every meal.

Ingredientsfor 5 servings

10 tbsp Red gram (Thuvaraparippu)
Mustard seeds
Cumin seeds (Jeerakam)
4 nos Dry red chillies
Curry leaves

Preparation

Step 1
Wash and add toor dal (yellow), all the veggies, masalas and salt to the pressure cooker with enough water to cover the veggies.
Step 2
Boil it for 1 whistle and keep for about 7 minutes.
Step 3
Open and add the finely grounded coconut with water, tamarind, asafoetida and pepper.
Step 4
Lastly, add the tempering to it.

Tip

Toast the cumin seeds lightly before grinding for a deeper, nuttier flavour in the paste.

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