Pictorial Guidance:

  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. 

  Release the steam.

  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. 

  3 tbsp of kulambu powder

  150 ml water approximately.

  Add required amount of water to it.

  Make it as a paste 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)

  Add Required amount of salt to it.

  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.

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.

Enjoy your homemade radish sambar!