This Mangalore-style sambar combines the earthy sweetness of beetroot with the protein-rich bite of black chickpeas.
It is a traditional South Canara preparation featuring a freshly ground coconut-spice masala.
Ingredients
For the Masala (To be Ground)
Grated Coconut: Freshly grated for the base.
Dry Red Chillies: Adjusted for spice preference.
Coriander Seeds (Kottumbari): The aromatic backbone.
Cumin Seeds (Jeerige): A small amount for digestion and flavor.
Turmeric Powder: For color and health benefits.
Garlic: A few cloves for depth.
Tamarind: A small marble-sized piece for tanginess.
Main Components
Black Chana (Kadle): Soaked overnight and pressure cooked.
Beetroot: Peeled and chopped into small cubes.
Salt: To taste.
Water: As required for consistency.
For Tempering (Oggarane)
Oil: Coconut oil is preferred for authentic taste.
Mustard Seeds: To splutter.
Curry Leaves: Fresh leaves for aroma.
Garlic: Crushed cloves.
Preparation Steps
1. Cooking the Chana and Beetroot
: Begin by preparing the black chana (Kadle). Ensure they are soaked overnight and then pressure cooked until soft.
: Add the cubed beetroot to the cooked chana. Boil them together until the beetroot is tender but not mushy.
2. Preparing the Masala Paste
: In a pan, lightly roast the coriander seeds, cumin, and red chillies until fragrant.
: Transfer the roasted spices into a mixer-grinder along with grated coconut, garlic, tamarind, and turmeric.
: Grind with a little water until you achieve a very smooth, fine paste.
3. Simmering the Sambar
: Add the ground masala paste to the pot containing the boiled chana and beetroot.
: Stir well and adjust the consistency by adding water. Add salt to taste.
: Let the mixture come to a rolling boil so the raw smell of the masala disappears and the flavors meld together.
4. Final Tempering
In a small tempering pan, heat oil. Add mustard seeds and let them pop.
Add crushed garlic and curry leaves, sautéing until the garlic turns golden brown.
Pour this hot tempering over the boiling sambar and immediately cover the lid to trap the aroma.
Serving Suggestions
This sambar is best served hot with boiled rice (Kuchilari) or white rice. It also pairs excellently with Neer Dosa or Kadubu.
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