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4 Mins delivery

Beetroot Sambar

Serves 4
30 mins
180 Kcal
Beetroot sambar is the ultimate glow-up for your sambar game—a bold, colorful twist on a South Indian classic. It's tangy, spicy, and packed with the earthy sweetness of beetroot, making it both a flavor bomb and a visual treat. Perfect for when you want to impress or just add a little drama to your everyday meals, this beetroot sambar recipe is what your taste buds have been waiting for. The recipe is super easy yet so extra. Start by cooking toor dal (lentils) to creamy perfection, then whip up a tangy tamarind broth spiced with sambar powder, turmeric, and curry leaves. Enter beetroot, the star of the show, cooked till tender and blending beautifully with the spices. The result? A dish that's as bold in flavor as it is in color. Add a sizzling tempering of mustard seeds, dried chilies, and asafetida to seal the deal. Beetroot sambar pairs like a dream with steamed rice, dosas, or idlis, making it a versatile dish for any meal. Not only is it packed with nutrients, but it also adds a touch of fun to your plate with its vibrant magenta hue.

Ingredients required for Beetroot Sambar

  1. 1 cup beetroot
  2. 1 cup toor dal
  3. 1 tbsp tamarind paste
  4. 2 green chillies
  5. 1/2 tsp turmeric powder
  6. 2 tbsp sambar powder
  7. Salt
  8. 2 tbsp oil
  9. 1 tsp mustard seeds
  10. 1 tsp cumin seeds
  11. 1/2 tsp asafoetida
  12. 10-12 curry leaves
  13. 2 dried red chillies
  14. Fresh coriander leaves

Cooking steps for Beetroot Sambar

  1. 1
    If you're looking to level up your sambar game with a pop of color and a load of flavor, this beetroot sambar recipe is the one—think classic South Indian vibes with a trendy, beet-y twist. Start by pressure-cooking 1 cup of diced beetroot and 1 cup of toor dal (yellow pigeon peas) with 1/2 teaspoon of turmeric powder and enough water to cover it. Go for about 3 whistles on medium heat, or until it's soft enough to mash with a spoon. Meanwhile, mix 1 tablespoon of tamarind paste with 1/2 cup of water to create the tangy base that's basically the soul of any sambar.
  2. 2
    In a separate kadhai or deep pan, heat up 2 tablespoons of oil over medium flame, and once it's hot, toss in 1 teaspoon of mustard seeds—wait for them to pop like the finale at a firework show.
  3. 3
    Next, add 1 teaspoon of cumin seeds, 1/2 teaspoon of asafoetida (hing for the homies), 2 dried red chillies, and 10-12 curry leaves, letting everything sizzle and release its aromatic magic. Add 2 slit green chillies for a gentle heat kick and then carefully pour in the tamarind water along with 2 tablespoons of sambar powder, plus salt to taste.
  4. 4
    Let this simmer for a few minutes until it turns into a tangy, flavorful broth that's basically the star of the show.
  5. 5
    Once your beetroot and dal are cooked to a dreamy softness, mash them slightly (or don't chef's choice) and add them into the bubbling sambar base.
  6. 6
    Stir everything together and let it simmer on low heat for 7-10 minutes, so the flavors meld into a harmonious medley of earthy, tangy, and spicy. The result? A sambar that's as rich in taste as it is in color like a sunset you can eat.
  7. 7
    Finish it off with a garnish of fresh, chopped coriander leaves, and you're ready to serve this showstopper with steamed rice, fluffy idlis, or crispy dosas. Trust me, this recipe of beetroot sambar will have everyone asking for seconds—it's wholesome, comforting, and absolutely iconic.

Shop Ingredients

Dried Red Chillies (2)
37
1
62
1
114
1
121
1
83
1
260
1
132
1
67
1
121
1
44
1
Green Chillies (2)
12
1
21
1
25
1
Mustard Seeds (1 Tsp)
21
1
34
1
23
1
32
1
37
1
35
1
25
1
19
1
50
1
22
1
Toor Dal (1 cup)
174
1
102
1
84
1
168
1
136
1
425
1
164
1
265
1
210
1
186
1
Oil (2 Tbsp)
171
1
147
1
148
1
167
1
151
1
150
1
733
1
150
1
188
1
327
1
Beetroot (1 cup)
22
1
49
1
28
1
36
1
Turmeric Powder (1/2 Tsp)
58
1
104
1
225
1
212
1
56
1
59
1
279
1
Salt
27
1
24
1
106
1
22
1
50
1
105
1
107
1
47
1
53
1
79
1
Sambar Powder (2 Tbsp)
120
1
110
1
84
1
51
1
120
1
38
1
56
1
76
1
28
1
44
1
Asafoetida (1/2 Tsp)
92
1
182
1
56
1
96
1
71
1
112
1
110
1
91
1
84
1
205
1
Tamarind Paste (1 Tbsp)
78
1
189
1
Fresh Coriander Leaves
15
1
15
1
48
1
Curry Leaves (10-12)
13
1
26
1
Cumin Seeds (1 Tsp)
720
1
310
1
40
1
80
1
383
1
95
1
209
1
121
1
90
1
100
1

FAQs

How can I make beetroot sambar spicier?

If you're all about the heat, amp up the spice by adding more green chilies, red chili powder, or a touch of spicy sambar powder. You can also finish it off with a tempering of dried red chilies for that extra kick.

How can I make beetroot sambar at home?

Making beetroot sambar is easier than it sounds! Start by cooking toor dal (pigeon peas) until soft and setting it aside. In a pan, saut diced beetroot with mustard seeds, curry leaves, and sambar powder until aromatic. Add tamarind water, salt, and the cooked dal, letting it simmer until all those flavors come together. Finish it off with a classic tempering of mustard seeds, dried red chilies, and asafoetida. Serve it hot with rice, idli, or dosa for the ultimate South Indian vibe.

What are the nutritional benefits of beetroot sambar?

This dish is a perfect mix of taste and health. Beetroot brings iron, folate, and antioxidants to the table, supporting better blood circulation and boosting immunity. The lentils add a dose of protein and fiber, which are great for digestion and muscle repair. Together, it's a balanced, nutrient-rich dish that keeps you feeling good inside and out.
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