Mullangi Sambar Recipe | Radish Sambar Recipe
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.
Servings: 4 people
Calories: 75kcal
Equipment
- Pressure Cooker
- Heavy Bottomed Pan
Ingredients
- 1 Lemon Size Tamarind
- ½ Cup Toor Dal (Pigeon pea)
- 1 Radish peeled, cut into circles
- 1 Onion Cubed
- 1.5 tsp Salt Adjust as needed
- ¼ tsp Turmeric Powder
- 1 tbsp Coriander Leaves For Garnishing
For Grinding
- 1 tsp Oil
- 1 tbsp Coriander seeds
- 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 6 Red Chili
- ¼ tsp Fenugreek seeds
For Tempering
- 1 tsp Oil
- 1 tsp 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
Nutrition
Calories: 75kcal | Carbohydrates: 13g | Protein: 6g | Fat: 1g