Ingredients

• 1/4 cup - beetroot, chopped
• 4 cups - tamarind extract
• 4 tsp - sambar powder
• Salt as needed
• 2 tbsp - sesame oil
• 1/2 tsp - mustard seeds
• 1/8 tsp - fenugreek seeds
• 1/4 tsp - toor dal
• 2 - red chilli
• 2 pinches - asafoetida
• 1/4 tsp - turmeric powder
• A few - curry leaves

How to Make Beetroot Vathakuzhambhu

• Soak lemon sized tamarind in hot water and extract 4 cups of tamarind water.
• In a pan add oil and temper with mustard seeds, fenugreek seeds, toor dal, red chillies and curry leaves.
• When the dal turn golden brown add the beet root and saute for a few mins.
• Now add tamarind water, sambar powder, turmeric powder, salt and asafoetida.
• Allow this to boil till it reaches a thick gravy consistency.
• Add few curry leaves and smear a tsp of sesame oil on the top.
• Recipe courtesy: Jeyashri's Kitchen