• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Indian Summer Beverages
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dal & Curries » Dal » Mullangi Sambar

    Published: Mar 30, 2021 | Last Updated On: Jun 24, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Mullangi Sambar

    158 shares
    Jump to Recipe

    Mullangi sambar or radish sambar is a traditional South Indian curry made using radish, lentils, and a few spices. You can serve it with steamed rice, idli, or dosa. Here is how to make it.

    Here are a few more easy and comforting South Indian recipes for your everyday meals – Tomato Rasam, Sambar, Ulli Theeyal, Kerala Style Sambar, Mor Kuzhambu, Pepper Rasam, Beetroot Rasam, and Kerala Rasam.

    Radish sambar served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to make Mullangi Sambar?
    • Serving Suggestions
    • Storage Suggestions
    • You might also like
    • Recipe Card

    About This Recipe

    Radish sambar, which is traditionally called mullangi sambar is a twist to the traditional South Indian sambar preparation, where instead of just adding vegetables like carrots, drumsticks, and potatoes, radish is added which gives a different taste and flavor.

    Although mullangi sambar is prepared in almost all of South India, it is particularly popular in Tami Nadu.

    Radish also called mooli, muli or daikon adds a unique flavor to radish sambar along with a nice bite, which tastes great when paired with idli, dosa, or just simple steamed rice.

    Freshly made sambar powder gives this radish sambar a fabulous taste. Make it with or without coconut, it tastes delicious in both versions.

    This Radish Sambar is,

    • Vegan
    • Delicious
    • Easy to make
    • Comforting
    • Versatile

    Ingredients

    Mullangi sambar ingredients.

    Lentils – This comforting and wholesome radish sambar is prepared with yellow pigeon peas lentils (arhar or toor dal). I am sure you will already have it stocked in your pantry. This dal is high in protein, and thus it’s good to include in your everyday meals.

    Radish – This sambar uses only one vegetable, which is radish. This is the ingredient that makes this sambar different from others. You can go ahead and add other vegetables too, but it will be then called a mixed vegetable sambar.

    Tamarind – This is one of the most ingredients in Sambar. It adds a perfect amount of tanginess, that you just can’t miss.

    Sambar Powder – Sambar powder is one of those ingredients, that I always make at home fresh. It gives your sambar a distinct flavour that you won’t get from the packed sambar masalas sold in the market.

    I usually prepare a small batch during the weekend and store, so that it becomes easy for me to use in the sambar. But if you can’t make it at home, you can always use the store-bought ones.

    Check out my sambar powder recipe here.

    Oil – I prefer to use vegetable oil to make this sambar. But you can go ahead and make this sambar only in ghee

    Others – It is flavored with other everyday ingredients such as onions, tomatoes, fenugreek seeds, curry leaves, salt, mustard seeds, asafoetida, dry red chilies, turmeric powder, and mustard seeds.

    Onions are added to balance the pungent smell of radish. You can avoid adding onions and make it without onion garlic too.

    If you want the radish sambar to be gluten-free, then avoid adding asafoetida. Always use fresh and green curry leaves for the best flavor and aroma.

    Tempering – Lastly give it a simple tadka with oil, mustard seeds, and curry leaves. Tempering really adds a great flavor, so do not miss it.

    You can also add a little jaggery, if you like that little hint of sweetness in your sambar.

    How to make Mullangi Sambar?

    Start by soaking a lime size ball of tamarind in ½ cup water. Try to use seedless tamarind as it is easier to use. To save time, you can use ready made tamarind paste.

    Wash 250 g radish and peel it using a vegetable peeler. Discard ½ inch from the top and bottom and slice it into thin slices.

    Tamarind soaked in water.

    Wash 1 cup yellow pigeon peas lentils (toor dal) and add them to a pressure cooker along with 4 cups of water, salt to taste, and ½ teaspoon turmeric powder. Pressure cook for 2-3 whistles on high heat. Remove the pressure cooker from heat and let the pressure release naturally.

    Pigeon peas lentils, salt, turmeric powder and water added to a pressure cooker.

    Meanwhile the dal is cooking, heat 2 tablespoon vegetable oil in a pan.

    Oil heating in a pan.

    Once the oil is hot, add 1 teaspoon mustard seeds, ¼ teaspoon asafoetida, 15-20 whole curry leaves, and 5-6 whole dry red chilies and let them crackle for a few seconds.

    Mustard seeds, asafoetida, curry leaves, red chilies added to the pan.

    Add 1 cup chopped onion and fry on medium heat until pinkish in colour, 3-4 minutes.

    Chopped onion added to the pan.

    Add 1 cup chopped tomatoes and fry for 2-3 minutes.

    Chopped tomatoes added to the pan.

    Now add 3 tablespoon sambar powder and ½ cup of water and cook for 3-4 minutes.

    sambar powder and water added to the pan.

    Open the lid of the pressure cooker and add the masala paste and 250 g sliced radish to the cooker. Close the lid again and pressure cook for 2 more whistles. Remove the cooker from heat and let the pressure release naturally.

    Masala paste added to the cooker.
    Radish added to the sambar.

    Squeeze the soaked tamarind to take out the pulp and discard the seeds and the fiber if there are any. Add the tamarind water to the sambar and mix well. Bring the sambar to a boil and cook for 2-3 minutes.

    Cooked radish sambar.

    For tempering, heat 1 tablespoon vegetable oil in a small pan.

    Vegetable oil heating in a pan.

    Once the oil is hot, add ½ teaspoon mustard seeds, 10-12 curry leaves, and ¼ teaspoon asafoetida and let them crackle for a few seconds. 

    Mustard seeds, curry leaves and asafoetida added to the pan.

    Pour the tempering over the sambar and mix well. Serve hot.

    Tempering poured over ready mullangi sambar.

    Serving Suggestions

    Serve this delicious radish sambar along with steamed rice with a dollop of ghee on a lazy afternoon with a side of papad. You can also serve thoran or poriyal of your choice on the side. 

    This sambar also tastes great along with idli, dosa, uttapam, pongal and paniyaram.

    Storage Suggestions

    Mullangi sambar will last in the fridge for about 4 to 5 days when stored properly in an air-tight container. Reheat it in a pan or microwave, until nice and warm. If you feel it has become a little thick, then add in a little water and adjust the consistency.

    Reheat only the amount you want to serve, as reheating, again and again, can decrease its shelf life.

    You can also freeze it for upto 3 months.

    You might also like

    • Mor Kuzhambu or Mor Kulambu is a popular South Indian dish that is made from slightly sour yogurt and pairs beautifully with steamed rice. It can be made with and without coconut. Here is how to make it in Brahmin Style.
      Mor Kuzhambu
    • Plain Salna (Empty Parotta Chalna) is a South Indian street style curry made with onion and tomato as its base ingredients. This recipe is super easy to make at home and requires only pantry staples. It comes together in under 30 minutes too (vegan, gluten-free).
      Street Style Plain Salna (Empty Parotta Chalna)
    • Moong Dal Payasam or Moong Dal Kheer also called Pesara Paruppu Payasam in South India is a thick, creamy sweet dish made using Moong lentils, milk, and dry fruits. It's like a North Indian kheer made using the lentil. Here is how to make it.
      Moong Dal Payasam
    • Milagu Rasam or Pepper Rasam is a South Indian dish that is best served with rice or can be sipped as soup. It is a perfect remedy for cold and cough. Here is how to make it.
      Pepper Rasam

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Mullangi sambar or radish sambar is a traditional South Indian curry made using radish, lentils, and a few spices. You can serve it with steamed rice, idli, or dosa. Here is how to make it.

    Mullangi Sambar Recipe

    Mullangi sambar or radish sambar is a traditional South Indian curry made using radish, lentils, and a few spices. You can serve it with steamed rice, idli, or dosa. Here is how to make it.
    4.75 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6 people
    Calories: 214kcal
    Author: Neha Mathur

    Ingredients 

    • 1 lime size tamarind ball
    • 1 cup pigeon peas lentils
    • salt (to taste)
    • ½ teaspoon turmeric powder
    • 2 tablespoon vegetable oil
    • 1 teaspoon mustard seeds
    • ¼ teaspoon asafoetida
    • 15-20 Curry leaves
    • 5-6 whole dry red chilies
    • 1 cup chopped onion
    • 1 cup chopped tomatoes
    • 3 tablespoon sambhar powder
    • 250 grams radish/mooli (peeled and cut into slices)

    For tempering

    • 1 tablespoon vegetable oil
    • ½ teaspoon mustard seeds
    • 10-12 curry leaves
    • ¼ teaspoon asafoetida
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Start by soaking a lime size ball of tamarind in ½ cup water. Try to use seedless tamarind as it is easier to use. To save time, you can use ready-made tamarind paste.
    • Wash 250 g radish and peel it using a vegetable peeler. Discard ½ inch from the top and bottom and slice it into thin slices.
    • Wash 1 cup yellow pigeon peas lentils (toor dal) and add them to a pressure cooker along with 4 cups of water, salt to taste, and ½ teaspoon turmeric powder. Pressure cook for 2-3 whistles on high heat. Remove the pressure cooker from heat and let the pressure release naturally.
    • Meanwhile, the dal is cooking, heat 2 tablespoon vegetable oil in a pan.
    • Once the oil is hot, add 1 teaspoon mustard seeds, ¼ teaspoon asafoetida, 15-20 whole curry leaves, and 5-6 whole dry red chilies and let them crackle for a few seconds.
    • Add 1 cup chopped onion and fry on medium heat until pinkish in color, 3-4 minutes.
    • Add 1 cup chopped tomatoes and fry for 2-3 minutes.
    • Now add 3 tbsp sambar powder and ½ cup of water and cook for 3-4 minutes.
    • Open the lid of the pressure cooker and add the masala paste and 250 g sliced radish to the cooker. Close the lid again and pressure cook for 2 more whistles. Remove the cooker from heat and let the pressure release naturally.
    • Squeeze the soaked tamarind to take out the pulp and discard the seeds and the fiber if there are any. Add the tamarind water to the sambar and mix well. Bring the sambar to a boil and cook for 2-3 minutes.
    • For tempering, heat 1 tablespoon vegetable oil in a small pan.
    • Once the oil is hot, add ½ teaspoon mustard seeds, 10-12 curry leaves, and ¼ teaspoon asafoetida and let them crackle for a few seconds. 
    • Pour the tempering over the sambar and mix well. Serve hot.

    Notes

    You can add other vegetables like eggplant, pumpkin etc along with radish in this recipe.

    Nutrition

    Calories: 214kcal | Carbohydrates: 28g | Protein: 10g | Fat: 7g | Saturated Fat: 5g | Sodium: 24mg | Potassium: 621mg | Fiber: 11g | Sugar: 5g | Vitamin A: 735IU | Vitamin C: 150.2mg | Calcium: 59mg | Iron: 3.2mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Dal Recipes

    • Dal is a staple in most Indian households and this North Indian Home Style Toor Dal (Arhar Dal) along with steamed rice is my ultimate comfort food. Make it in a traditional pressure or an instant pot (vegetarian, can be easily made vegan and gluten-free).
      North Indian Home Style Toor Dal (Arhar Dal) + 6 Tadka Variations
    • This Homestyle Green Moong Dal (Chilka Mung Dal) is a simple everyday lentil recipe where green moong lentil is cooked and tempered with a garlic tadka (vegetarian, can be easily made gluten-free).
      Homestyle Green Moong Dal (Instant Pot & Stove Top)
    • Urdachi Dal (Maharashtrian Style Urad Dal) is a Maharashtrian lentil preparation prepared with black urad dal (vegetarian).
      Urdachi Dal (Maharashtrian Style Urad Dal)
    • Creamy, rich, and luscious, this Restaurant Style Dal Maharani is a version of the popular Indian lentil curry Dal Makhani. Make it using my easy recipe from scratch at home.
      Restaurant Style Dal Maharani

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Gokul

      September 26, 2020 at 8:08 am

      Trying out for lunch now.. fingers crossed.. 😊

      Reply
      • Neha Mathur

        September 28, 2020 at 3:45 pm

        Hope you liked it.

        Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Easy Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam Panna (Tangy Raw Mango Drink) is a refreshing Indian summer beverage made using green raw mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker (vegan, gluten-free).
      Aam Panna (Tangy Raw Mango Drink)

    Indian Beverages

    • Make Mango Frooti (a popular sweet and tangy mango drink) at home using my easy recipe. It tastes just like the store-bought one, minus the harmful colors and preservatives (vegan, gluten-free).
      Homemade Mango Frooti
    • Kokum Juice (Kokum Sharbat) is a Konkani beverage made using dried kokum. It is a perfect drink to sip on hot summer days (vegan, gluten-free).
      Kokum Juice (Kokum Sharbat)
    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Sambaram (Morum Vellam) is Kerala-style spicy buttermilk made with yogurt, curry leaves, green chilies, and ginger. It is popularly served during Onam Sadhya with the festive spread (vegetarian, gluten-free).
      Sambaram (Morum Vellam, Kerala Style Buttermilk)
    • Kahwa is a Kashmiri tea flavored with cinnamon, cardamom, and saffron. It is a great drink to sip on cold winter days but can be had throughout the year. Here is how to make it at home.
      Kashmiri Kahwa Tea
    • Paan Shots is a refreshing drink made using fresh betel leaves, aromatic gulkand (rose jam), and creamy vanilla ice cream. Try my easy recipe here (vegetarian).
      Paan Shots

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP