Radish Sambar (Mullangi Sambar) is one of the most common sambar variety in Southern India, especially in TamilNadu. Radish has so much of medicinal properties. We should often include radish in our day to day diet. We generally add mixed vegetables to sambar. But in Radish sambar, we are just going to use only radish. Radish has a pungent smell. In order to suppress the smell, we can add onions to sambar. Also here, we are going to grind fresh sambar masala which really enhances the flavor of the sambar instead of using ready made sambar podi. We can add coconut which makes the sambar more thicker in consistency but I have not added coconut. We can serve Mullangi Sambar with Rice, Idli/dosa or Pongal.
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Recipe card for Radish Sambar Recipe | Mullangi Sambar Recipe
Mullangi Sambar Recipe | Radish Sambar Recipe
Equipments Needed
- Pressure Cooker
- Heavy Bottomed Pan
Servings: 4 people
Calories: 75kcal
Mullangi Sambar Recipe | Radish Sambar Recipe, very conventional sambar most of us make regularly. Along with radish we use onion to balance out of the pungent smell of radish. A very tasty sambar with rich flavor of radish, usually served with rice or idli/dosa/pongal.
Print Recipe
Ingredients
- 1 Lemon Size Tamarind
- ½ Cup Toor Dal (Pigeon pea)
- 1 Radish peeled, cut into circles
- 1 Onion Cubed
- 1.5 teaspoon Salt Adjust as needed
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Coriander Leaves For Garnishing
For Grinding
- 1 teaspoon Oil
- 1 tablespoon Coriander seeds
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 6 Red Chili
- ¼ teaspoon Fenugreek seeds
For Tempering
- 1 teaspoon Oil
- 1 teaspoon Mustard Seeds
- Few Curry Leaves
Instructions
Soaking Tamarind
- Soak tamarind in warm water for about 10 mins and extract the juice. Set this tamarind juice aside
Cooking Dal & Radish
- Wash and take toor dal in a vessel. Add turmeric powder and water. Pressure cook for 3-4 whistles. We can chop the radish in to circles and pressure cook along with dal
Preparing Sambar Spice Paste
- Heat oil in a pan. Add bengal gram, coriander seeds, red chili and fenugreek seeds to the pan and fry till the dal turns light golden brown
- Take these fried ingredients to a mixer jar and grind it to a smooth paste. The sambar spice paste is now ready!
For Tempering
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Throw in few curry leaves and give a mix
Making Sambar
- After tempering, add the onion cubes and saute the onions till translucent.
- Once the onions are translucent, add the tamarind juice along with salt. Allow the tamraind juice to boil for about 5 mins to get rid off raw smell
- Add the spice paste now and give a good mix. Again boil the sambar for about 5 mins in medium flame.
- Then, add the cooked radish to the sambar. Let the cooked radish gets blended with sambar for about 2 mins.
- Next, add cooked mashed toor dal and stir the sambar well. Adjust the consistency of sambar by adding water. Adjust the salt if needed
- Garnish with coriander leaves and switch off the flame
- The delicious Radish (Mullangi) Sambar is now ready to serve! Serve with rice or Idli/Dosa/Pongal and enjoy the Sambar!
Notes
- We can add 2 tablespoon of freshly grated coconut while grinding to make this sambar more rich
Nutritional Info
Nutrition Facts
Mullangi Sambar Recipe | Radish Sambar Recipe
Amount Per Serving
Calories 75
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 13g4%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS with Step by Step Pictures:
SOAKING TAMARIND
-
Soak tamarind in warm water for about 10 mins and extract the juice. Set this tamarind juice aside
COOKING DAL & RADISH
-
Wash and take toor dal in a vessel. Add turmeric powder and water. Pressure cook for 3-4 whistles.
-
We can chop the radish in to circles and pressure cook along with dal
PREPARING SAMBAR SPICE PASTE
-
Heat oil in a pan. Add bengal gram, coriander seeds, red chili and fenugreek seeds to the pan and fry till the dal turns light golden brown. Take these fried ingredients to a mixer jar and grind it to a smooth paste. The sambar spice paste is now ready!
MAKING SAMBAR
-
Heat oil in a pan. Add mustard seeds and allow it to sputter. Throw in few curry leaves and give a mix. After tempering, add the onion cubes and saute the onions till translucent.
- Once the onions are translucent, add the tamarind juice along with salt. Allow the tamraind juice to boil for about 5 mins to get rid off raw smell. Add the spice paste now and give a good mix. Again boil the sambar for about 5 mins in medium flame.
-
Then, add the cooked radish to the sambar. Let the cooked radish gets blended with sambar for about 2 mins. Next, add cooked mashed toor dal and stir the sambar well. Adjust the consistency of sambar by adding water. Adjust the salt if needed
-
Garnish with coriander leaves and switch off the flame
-
The delicious Radish (Mullangi) Sambar is now ready to serve! Serve with rice or Idli/Dosa/Pongal and enjoy the Sambar!
