February 1, 2008 at 6:11 am 1 comment


Toor dal : 1 cup
Beat root : 1/2 cup (optional)
Carrot : 1 cup
Radish (mullangi) : 1 cup (optional)
Tomato :1/2 cup ,drum sticks:1/cup.
Onion :1/2 cup (cut into small pieces)
Tamarind : 10 or 12 flakes (Big lemon size)
Turmeric : pinch
Sambar powder : 2 tea spoons
Salt to taste
Red chilli powder :pinch of

For popu :
Vegetable oil :1 table spoon
Red chilli : 3
Cumin seeds, mustard seeds,Curry leaves and coriander leaves.


(1) Take washed toor dal in a pressure cooker. Add 2 cups of water and put the lid. Cook for four whistles. After cooling mash dal to make smooth paste with an immersion blender or wood masher (pappu guthi).

2. Peel and cut carrots, beats, mullangi into thin two inch length pieces. Cut Tomato and onion into small pieces.

For popu

Heat oil in a big vessel over medium heat. When the oil is hot add red chilli, cumin seeds and mustard seeds. Once they pop add curry leaves and toast to pale gold color. Then add ginger garlic (crushed), hing and onions and saute to soft. Add carrots, beats, Mullangi and tomatoes and stir it. Saute for about ten minutes. Then add turmeric, salt, red chilli powder , sambar masala, jaggery , tamarind pulp (pulusu) and cook and mashed dal along with four to five cups of water. Mix it well . Reduce the flame, simmer up to ten minutes until the vegetable slices are tender. Turn off flame.

Garnish with coriander leaves.

Serve with hot rice. It goes well with vada, dosa and idli.


Entry filed under: Rasam / Sambar.

Aloo bonda (Potato) Bitter Guard Curry (Kakara kaya)

1 Comment Add your own

  • 1. Ramki  |  March 18, 2008 at 11:06 pm

    Hi Vanaja,

    Am blogging your ususual Sambar ( as beetroot is generally not used ) as a model recipe in the 1001 Tamilnadu Curries cookbook at

    Thanks for the recipe.


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