Mullangi Sambar

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.

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• 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

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.

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 tsp 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 tbsp vegetable oil in a pan.

Once the oil is hot, add 1 tsp mustard seeds, ¼ tsp 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 colour, 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 tbsp vegetable oil in a small pan.

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

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

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.

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