Here is a simple version of samabr with Beetroot as its main ingredient. Sambar accompanies many South Indian meals, like dosa, idli, vada, rice.


  • Toor Dal – 1 cup
  • Beetroot – 2 nos, medium size peeled and cubed
  • Ladyfinger – 5 nos, cut into 2 inch size
  • Potato – 1 nos, medium size peeled and cubed
  • Shallots – 15 to 20 nos
  • Turmeric powder – ¼ tsp
  • Sambar Powder – 1 tbsp
  • Tomato – 2 nos
  • Asafetida – a large pinch
  • Tamarind – ½ lemon size
  • Green Chilli – 2 to 3 nos
  • Oil – 2 tbsp
  • Mustard Seeds – ½ tsp
  • Dry Red Chilli – 2 nos
  • Fenugreek Seeds – 1 pinch
  • Salt – to taste
  • Curry Leaves – a few
  • Coriander Leaves – a few, finely chopped


  • Soak toor dal for 30 minutes in normal water, drain and pressure cook with just enough water, salt and a pinch of turmeric powder.
  • Meanwhile heat a tablespoon of oil in a fry pan, sauté the sliced ladyfinger for a couple of minutes and keep aside.
  • Saute the shallots to the same oil for a couple of minutes and transfer it to the cooked toor dal in the pressure cooker.
  • Then add diced vegetables, turmeric powder, green chilli and salt to the cooked toor dal and continue cooking.
  • When the vegetables get cook, add tomato.
  • Dissolve tamarind pulp in ½ cup of warm water and add it using a strainer.
  • Add sambar powder, mix well and continue cooking on medium low flame for a couple of minutes.
  • Add asafetida and chopped coriander leaves.
  • Heat oil in a pan and splutter mustard seeds. Add dry red chilies, curry leaves and pour it over the sambar.
  • Serve hot Beetroot Sambar with Idli, Vada, Dosa or Rice

Recipe No. 492


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