First peel and cut the beetroot in to small blocks.
Soak tamarind and extract the juice and keep aside.
Keep a kadai and put one tablespoon of oil and when hot add mustard and fenugreek.
When the mustard pops put kari leaves, half teaspoon turmeric, pinch of asafoetida, and two teaspoons of sambar powder.
Mix everything and add the tamarind water. When it starts to boil, add salt and beetroot.
Let the beetroot cook nicely. In the end, add a half cup of cooked toor dal and boil together.
Sprinkle with cilantro leaves and serve. Add little jaggery to the mixture, that is optional.
Soak tamarind and extract the juice and keep aside.
Keep a kadai and put one tablespoon of oil and when hot add mustard and fenugreek.
When the mustard pops put kari leaves, half teaspoon turmeric, pinch of asafoetida, and two teaspoons of sambar powder.
Mix everything and add the tamarind water. When it starts to boil, add salt and beetroot.
Let the beetroot cook nicely. In the end, add a half cup of cooked toor dal and boil together.
Sprinkle with cilantro leaves and serve. Add little jaggery to the mixture, that is optional.
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