Heat oil and saute the onions, cloves and curry leaves till light brown. Switch off the flame. Add beetroot, salt, pepper and 3-4 cups water. Pressure cook for 2-3 whistles.
When cool, blend in the mixie and simmer on low flame for 2-3 minutes, adding sambar powder and lemon juice.
(A little more water can be added depending on the consistency you prefer). Serve hot, garnished with coriander leaves.
