Red Radish Sambar Recipe

Posted on Feb 25th, 2015

by Sowmya Venkatachalam

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Reading Time: 3 minutes

Radishes are a naturally cooling food. Their pungent flavor and natural spice can help eliminate excess mucus in the body and can be especially helpful when fighting a cold. Radishes can help clear the sinuses and soothe soar throats too. It has more medicinal benefits. Red radishes are mainly used for salads. I have seen many North Indians eating raw Red Radishes. Such a wonderful and healthy vegetable. Usually for Sambar, we use white radish but this time I have used Red Radish. Red Radish adds a nice and unique flavour to the sambar. Lets see how to make this yummy Red Radish sambar…

Red Radish Sambar Recipe

Preparation and Yield:

Preparation time	10 mins
Cooking Time	30 mins
Servings	5

Red Radish Sambar Recipe

Ingredients:

Tamarind	1 lemon size
Thur Dal	1/2 Cup
Red Radish	1/4 Kg
Salt	To taste
Sambar Powder	2 tablespoon
Chopped Coriander Leaves	1 tablespoon
Hing	a Pinch

For Grinding:

Grated Coconut	2 tablespoon
Cumin Seeds	1 teaspoon

For Seasoning:

Oil	1 teaspoon
Mustard Seeds	1 teaspoon
Curry Leaves	Few

Red Radish Sambar Recipe

Method:

Soak the tamarind in water and extract the juice

Pressure cook the thurdal and when the dal is cooked, mash it nicely and keep it aside

Wash and Chop the radishes into small cubes or rings. Heat oil in a pan. When the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for couple of minutes.

Add water to pan to cook the radishes. When the radishes are half cooked, pour the tamarind extract to the pan. Add salt, hing and sambar powder and mix well. Keep the flame in medium and allow the tamarind water to boil till the tamarind and sambar powder’s raw smell goes off

Menawhile, take the grated coconut and cumin seeds in a mixer and add little water and grind it to a nice paste and set it aside

When the radish is cooked completely and the raw smell of sambar powder goes off, then add the mashed dal and ground coconut paste. Keep the flame in low and bring the sambar to boil. Garnish with chopped coriander leaves and switch off the flame