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

Method:

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