Tulunadu Style Beetroot Kadle Sambar (Black Chana & Beetroot Gravy)
A traditional Mangalorean / Udupi-style South Indian sambar made with nutritious beetroot and black chickpeas (kadle). This flavorful, fiber-rich gravy combines the earthy sweetness of beetroot with the protein-packed goodness of black chana, cooked in a freshly roasted coconut and spice masala base, and finished with a classic tempering. It pairs exceptionally well with hot steamed rice, dosa, or chapati.
Ingredients
- Main Ingredients:
- 1 large Beetroot (peeled and cubed)
- ½ cup Black Chana / Kadle (soaked overnight and boiled until tender)
- For Masala Paste (Roast & Grind):
- 1 cup Fresh Grated Coconut
- 3–4 Dry Red Chillies (byadagi/guntur mix for color and spice)
- 1 tsp Coriander Seeds
- ½ tsp Cumin Seeds
- ¼ tsp Fenugreek Seeds (methi)
- A small piece of Tamarind
- A pinch of Turmeric powder
- Water (as required to grind)
- For Tempering / Seasoning:
- 1–2 tsp Coconut Oil or cooking oil
- 1 tsp Mustard Seeds
- A sprig of Curry Leaves
- 2–3 crushed Garlic cloves or small Shallots (optional)
- Salt to taste
Instructions
- Prepare the Chana & Beetroot
Soak the black chana overnight, then pressure cook with water and a little salt until soft and well-cooked. Separately, peel and chop the beetroot into cubes.
- Cook the Vegetables
In a cooking pot or cooker, add the chopped beetroot along with some water and salt, and cook until the beetroot is tender.
- Make the Masala Paste
In a small pan, dry roast or sauté the coriander seeds, cumin seeds, fenugreek seeds, and dry red chillies until aromatic. Grind them together with grated coconut, tamarind, turmeric, and water into a smooth paste.
- Combine
Add the cooked black chana and the ground coconut masala paste to the cooked beetroot. Mix well, adjust consistency by adding water, and let it simmer for 5–7 minutes so the flavors blend together.
- Temper
Heat oil in a small seasoning pan, add mustard seeds, curry leaves, and optional crushed garlic or shallots. Let them splutter, then pour the tempering over the boiling sambar.
- Serve
Turn off the heat and serve hot with rice or dosa.