Radish Sambar or Mullangi Sambar is a twist to the traditional sambar preparation, where instead of other vegetables, radish is added. You can serve it with steamed rice, idli dosa. So, here is how to make South Indian Radish Sambar or Mullangi Sambar.
Arhar, urad dal or Toor Dal is one of the commonest lentils cooked in Indian homes. It’s high in protein and it’s nutritive value helps sustain for hours, while tasting absolutely delicious with rice and Indian veggies. That’s the reason why we use this combination to prepare one of its kind Sambar. Trust me, it has to be on your recipes collection.
Radish Sambar or Mullangi Sambar is a twist to the traditional sambar preparation, where instead of just adding vegetables like carrots and potatoes, radish is added which gives a different taste and flavour.
Thinking about that delicious flavour? Well, it also comes from the spices that are used. We add spices like fenugreek seeds, curry leaves, sambar powder. mustard seeds for flavour. However, the zing of this Sambar comes from red chillies and turmeric powder. Later, let it all simmer on a medium flame in a few cups of water.
Radish is a crunchy vegetable. It is often eaten raw and makes for a good salad. They have a sharp flavour and are high in Vitamins, particularly Vit C. I use radish generously in my kitchen and have made Spicy Pickled Radishes, Mooli Ka Raita and Mooli Ka Laccha previously. So, make good use of them. Prepare Radish Sambhar. Here’s its recipe:
How to make Mullangi Sambar Step by Step
Soak tamarind in 1/2 cup water.
Wash the dal and add it in a pressure cooker along with 4 cups of water, salt and turmeric powder. Pressure cook for 2-3 whistles on high heat. Remove the pressure cooker from heat and let the pressure release.
Meanwhile the dal is cooking, heat oil in a pan.
Once the oil is hot, add mustard seeds, hing, curry leaves and dry red chillies and let them crackle for a few seconds.
Add onion and fry until pinkish in color.
Add tomatoes and fry for 2-3 minutes.
Add sambar masala and 1/2 cup water and cook for 3-4 minutes.
Open the lid of the pressure cooker and add the masala paste and radish in the cooker. Close the lid again and pressure cook for 2 more whistles. Remove the cooker from heat and let the pressure release.
Squeeze the tamarind to take out the pulp and discard the seeds. Add the tamarind water in the sambar and mix well. Bring the sambar to a boil and cook for 2-3 minutes.
For tempering, heat oil in a pan.
Once the oil is hot, add mustard seeds, curry leaves and hing and let them crackle for a few seconds. Pour the tempering over the sambar and mix well.
Radish Sambar Recipe
Radish Sambar
Radish Sambar or Mullangi Sambar is a twist to the traditional sambar preparation, where instead of other vegetables, radish is added.
Ingredients
- 1 lemon size Tamarind Ball
- 1 cup Arhar ki dal
- Salt To taste
- 1/2 tsp Turmeric powder
- 2 tbsp Vegetable oil
- 1 tsp Mustard seeds
- 1/4 tsp Hing
- 15-20 Curry leaves
- 5-6 Dry red chillies
- 1 cup Onion Chopped
- 1 cup Tomatoes Chopped
- 3 tbsp Sambhar powder
- 250 g Radish/ Mooli Peeled and cut into slices
For tempering
- 1 tbsp Vegetable oil
- 1/2 tsp Mustard seeds
- 10-12 Curry leaves
Instructions
Soak tamarind in 1/2 cup water.
Wash the dal and add it in a pressure cooker along with 4 cups of water, salt and turmeric powder.
Pressure cook for 2-3 whistles on high heat.
Remove the pressure cooker from heat and let the pressure release.
Meanwhile the dal is cooking, heat oil in a pan.
Once the oil is hot, add mustard seeds, hing, curry leaves and dry red chillies and let them crackle for a few seconds.
Add onion and fry until pinkish in color.
Add tomatoes and fry for 2-3 minutes.
Add sambhar masala and 1/2 cup water and cook for 3-4 minutes.
Open the lid of the pressure cooker and add the masala paste and radish in the cooker.
Close the lid again and pressure cook for 2 more whistles.
Remove the cooker from heat and let the pressure release.
Squeeze the tamarind to take out the pulp and discard the seeds.
Add the tamarind water in the sambar and mix well.
Bring the sambar to a boil and cook for 2-3 minutes.
For tempering, heat oil in a pan.
Once the oil is hot, add mustard seeds, curry leaves and hing and let them crackle for a few seconds.
Pour the tempering over the sambar and mix well.
Serve sambar with idli, dosa or rice.
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