Mullangi Sambar Recipe
Servings: 6 people
Calories: 214kcal
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.
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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
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