How to cook Beet Leaves Sambar
Beetroot leaves recipe Ingredients
For Sambar:
Beet Greens, a small bunch. (Methi or other greens can also be used).
Tamarind pulp - 2 teaspoons (See Notes)
Sambar powder - 1/2 tablespoon (as per your taste)
Turmeric powder - 1/4 teaspoon
Hing/Asafoetida - 1/8 teaspoon
Salt - 1/2 teaspoon (as per your taste)
Water - 1 cup
Toor Daal - 1/4 cup
For tempering:
Oil, preferably sesame - 1/2 tablespoon
Mustard seeds - 1/4 teaspoon
Methi seeds - little less than 1/2 teaspoon
Green chili, slit into 2 - 1 (as per your taste)
1. Rinse thoroughly the greens and finely chop the beet leaves as
well as the stems. In a pressure cooker cook the toor daal and keep
it separately.
2. In a saucepan add all the ingredients listed for sambar except
the toor daal and keep it on the stove.
3. The greens should be cooked completely. Add some more water if
required.
4. Now add the mashed toor daal to the greens and let it cook for
another 3 minutes.
5. In a small frying pan add the oil, once it heats add the mustard
seeds. Once it starts to splutter add the methi seeds and the slit
green chili and fry it for a minute. Add the tempering to the boiling
sambar and leave it in the stove for another 2 minutes and then switch
off the stove. This sambar should not have a very thick consistency
also. It will taste better if it’s little watery.
Your Beetroot leaves recipe is ready now
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