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Mullangi Sambar Recipe | Radish Sambar Recipe
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4.58 from 14 votes

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Kuzhambu
Cuisine: Indian, South Indian, Tamil Nadu
Servings: 4 people
Calories: 75kcal
Author: Sowmya Venkatachalam

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

  1. 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