Beetroot kurma

Ingredients :
1. Beetroot - 3 for 2/3 times.
2.onion - 2
3.red chilly powder
4.Garlic - 5 /6
5.Dhanya powder - 1spoon
6.coconut - 1/4 grated
7.Turmeric
8.Saunf - 1/2 spoon
9. Pattai - 1 inch
10. Lavang/cloves - 2

Method
1. Fry diced onions and Saunf
2. Grind cococunt,  fried onions,  Saunf,  Dhanya powder in mixie with water. 
3. Cut beetroot into slightly bigger pieces, bigger than Palya. 
4. In cooker,  add oil,  add Pattai,  Lavang, curry leaves,  and beetroot and garlic cloves full. 
5.Add turmeric powder,  grinded paste,  red chilly powder -1/2 spoon, and salt and little water   (.1/2 glass) 
6. Close the lid and keep for a whistle and remove from fire. 
7. Open the lid and boil for a second to get the right consistency. 

Note : If mixer is not available,  instead of paste,  fry onion pieces ( small) , Saunf crushed in hand,pattai ,kavach. 
Add beetroot,  garlic cloves,  Danya powder,  salt, red chilly powder. 
At the end,  add grated coconut or add some thick milk. 

Sambar

Sambar recipe:

Carrot sambar

Toor dhal - 1 glass for 3 times - wash,  cook in cooker either turmeric powder and 1spoon of oil.

Vegetables - any
Onion-1 / small onions - 6 or more
Tomatoes - 1 or 2
Tamarind - 1 gooseberry size,  soak in hot water and take pulp after 5/10 mins.
Sambar powder - 1 & 1/2 spoon
Salt.
Mustard seeds,  hing, oil for seasoning.

Method :
1. Cook dhall and keep aside
2. Extra water,  make Rasam. If no extra water. Add some water and boil it.

3. Cut vegetables & onion.  Tomatoes ( can also blend ) and put in cooker where dhal is present.
Vegetables like turnip,  Carrot , radish can be any
saute vegetables in a pan  with little salt in pan for 1/2 minute and add in dhal  for more taste. You can also add without sauting.
Add Sambar powder,  tamarind water,  salt and water for right consistency and close the cooker lid for a whistle or 2.
4. Once pressure released  , open lid, check for taste, 
Season oil with mustard seeds,  hing,  curry leaves and add to Sambar and heat to boil   for a few secs.
You add a spoon of grated coconut at the end for my rent taste.
Garnish with coriander leaves.
Relish with a spoon of ghee in rice.
 Now the Sambar is ready.