Mullangi (Radish) Sambar
Radish sambar is a delicious South Indian dish made with lentils, radish, and a blend of spices. Whether you’re enjoying it as a comforting breakfast, a hearty lunch, or a light dinner, sambar has a way of warming the soul and satisfying the taste buds. Let us explore the secrets behind this beloved dish and also share tips on how to make the perfect sambar at home. So grab a spoon, take a seat, and let’s savor the flavors of sambar together!
Mullangi Sambar
Radish sambar is a flavorful South Indian dish made with lentils, radishes, and a mix of spices. It combines the earthy taste of radishes with the rich flavors of spices powder and tangy tamarind. This comforting dish is typically enjoyed with rice, idli, or dosa in many South Indian homes.
Servings 4 pax
Equipment
- 1 Kadaai
- 1 Pressure Cooker
- 1 Spatula
- 2 Small vessels
Ingredients
- toor dal (pigeon pea lentils) – 1 cup / 250 grams
- oil – 2 tablespoons
- radishes, sliced or cubed – 2-3
- medium onion, chopped – 2
- medium tomato, chopped – 2
- green chilies, slit (adjust to taste) – 2-3
- turmeric powder – 1/4 teaspoon
- chilli powder – 1 teaspoon
- kulambu powder – 3 teaspoon
- Salt, to taste
- Tamarind pulp, small lemon-sized ball soaked in warm water
- water – 3-4 cups
- mustard seeds – 1/2 teaspoon
- urad dal (optional) – 1 teaspoon
- asafoetida (hing) – 1/4 teaspoon
- curry leaves – 1 String
Instructions
- Rinse the toor dal under running water.
- In a pressure cooker, add the dal
- Then add sliced onions
- Next add 3 green chilies on to it.
- Now add the sliced tomatoes on to it
- Add 2 cups of water to it.
- Add 1/4 teaspoon of turmeric powder.
- Add required amount of salt to it.
- Cook for 2-3 whistles until the dal becomes soft and mushy. Mash it well and set aside.
- Prepare tamarind pulp, small lemon-sized ball soaked in warm water for extract.
- In a separate bowl add 1 tbsp of chilli powder and 3 tbsp of kulambu powder and make it as a paste by adding required amount of water and set aside.
- Take the sliced radish.
- Now take a kadaai / Pot and preheat it in medium flame.
- In a kadaai add 2 tbsp of oil.
- Add mustard seeds and urad dal.
- Let them splutter.
- Now add the sliced radishes.
- Sauté it for 2 minutes.
- Add required amount of water to it. (200 – 300 ml water)
- Cook until the radishes become tender.
- Add the cooked and mashed dal to the kadaai / pot.
- Stir in the sambar slowly so that the dal is mixed well.
- Add more water if needed to adjust the consistency.
- Now pour the kulambu masala paste that is already prepared.
- Stir for a minute.
- Later add tamarind extract to the sambar.
- Add salt as required.
- Add asafoetida, and sauté for a few seconds.
- Bring it to a boil and let it simmer for about 10-15 minutes, allowing the flavors to blend.
- Garnish the sambar with fresh coriander leaves and curry leaves.
- Serve hot with steamed rice or as a side with idli or dosa.
Notes
Pictorial Guidance:
Tips
- Adjust the spice level by modifying the amount of green chilies and sambar powder according to your preference.
- Consistency: You can adjust the thickness of the sambar by adding more or less water.
- Vegetables: You can add other vegetables like carrots, drumsticks, or potatoes for variation.
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