Boiled Rice, Southekayi Sambar and Beetroot Palya

Ingredients

• 1 cup Toor Dal (Rinsed thoroughly)
• 400 g Mangalore Cucumber (Peeled and cut into 1-inch cubes)
• 1 medium Onion (Chopped)
• 1 medium Tomato (Chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 1 tbsp Tamarind (Seedless, packed)
• 1 tbsp Jaggery (Grated or powdered)
• 2.5 tbsp Sambar Powder
• 0.5 tsp Turmeric Powder
• 1.5 tsp Salt (Or to taste)
• 5 cup Water (Divided for use)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 0.5 tsp Urad Dal
• 0.5 tsp Chana Dal
• 2 pcs Dried Red Chili (Broken in half)
• 0.25 tsp Hing (Asafoetida)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 2.5 cups of water. Cook on medium heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy. Let the pressure release naturally. Once opened, whisk the dal until smooth and set aside.

2. 2

   Prepare Tamarind Extract & Vegetables: While the dal is cooking, soak the tamarind in 0.5 cup of warm water for 15 minutes. Squeeze the pulp to extract the juice, then strain and discard the solids. You can also chop the cucumber, onion, and tomato during this time.

3. 3

   Cook the Cucumber: In a large pot or saucepan, add the cubed Mangalore cucumber, chopped onion, tomato, and slit green chilies. Pour in 2 cups of water and bring to a boil. Cook for 8-10 minutes over medium heat until the cucumber is tender but still retains a slight bite.

4. 4

   Combine and Simmer Sambar: Pour the cooked, mashed dal into the pot with the vegetables. Add the prepared tamarind extract, sambar powder, jaggery, and salt. Stir well to combine. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld. Adjust water if the consistency is too thick.

5. 5

   Prepare the Tempering (Tadka): In a small pan, heat the oil over medium-high heat. Add the mustard seeds and wait for them to splutter. Add the urad dal and chana dal, and sauté for 30-40 seconds until they turn light golden. Finally, add the broken dried red chilies, curry leaves, and hing. Sauté for another 15 seconds until fragrant.

6. 6

   Finish and Serve: Immediately pour the hot tempering over the simmering sambar. Stir gently, garnish with fresh coriander leaves, and turn off the heat. Let the sambar rest for 10-15 minutes before serving hot with steamed rice, idli, or dosa.

Ingredients

• 500 g Beetroot (peeled and finely chopped)
• 1 medium Onion (finely chopped)
• 2 pcs Green Chili (slit lengthwise)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 10 leaves Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (or to taste)
• 3 tbsp Water (for cooking)
• 4 tbsp Fresh Grated Coconut
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Preparation (10 mins): Wash, peel, and finely chop the beetroot into small, even-sized cubes. Finely chop the onion, slit the green chilies, and chop the coriander leaves. Keep all ingredients ready for a smooth cooking process.

2. 2

   Tempering (2 mins): Heat coconut oil in a kadai or heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely. Then, add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown. Finally, add the curry leaves and hing, and sauté for another 10 seconds until fragrant.

3. 3

   Sauté Aromatics (3 mins): Add the finely chopped onion and slit green chilies to the pan. Sauté for 2-3 minutes, stirring occasionally, until the onions become soft and translucent.

4. 4

   Cook Beetroot (12 mins): Add the chopped beetroot, turmeric powder, and salt to the pan. Mix everything well to ensure the beetroot is coated with the spices. Sprinkle 3 tablespoons of water, cover the pan with a lid, and reduce the heat to low. Let it cook for 10-12 minutes, stirring once or twice in between, until the beetroot is tender but still has a slight bite.

5. 5

   Finish with Coconut (1 min): Once the beetroot is cooked through, remove the lid. Add the fresh grated coconut and mix gently to combine. Cook for one more minute, allowing the coconut to warm up and its flavors to meld with the beetroot.

6. 6

   Garnish and Serve (1 min): Turn off the heat. Stir in the fresh lemon juice and garnish with finely chopped coriander leaves. Serve the Beetroot Palya hot as a side dish with rice and sambar, rasam, or with chapatis.