Radish Sambar / Mullangi Sambar

Radish is avoided by many people because of their small. But it has numerous health benefits. It is good for people with diabetics. I made this sambar by adding sambar powder and without adding any coconut. So it’s so easy and simple. You can use a good store bought sambar powder or homemade sambar powder. Soon I will write a blog on how to make homemade sambar powder. I have used store bought sambar powder which I brought back from India. Whenever I pack things from India sambar powder will be there always in my list. My mom too prepares her sambar powder and send me. I love her Idi sambar which she prepares with the freshly ground sambar powder. It goes so well with Idli and sambar. My mom mostly makes this sambar whenever there is radish at home. She rarely makes other dishes with Radish. I tasted raw radish for the first time when I was in Chennai. I went out with my athai for a walk. They were selling freshly plucked radishes. The radishes were with the leaves. We bought a bunch of radishes. My athai gave me a piece of radish and asked me to taste it raw. It was so spicy. I never expected it from radish as whenever I had a cooked radish It was a bit sweet and was not spicy. She said that cooking radish milds the spice taste in it and eating it raw is good for ulcer. I can’t forget my experience that I had with the taste of raw radish.

Cooking Radish in sambar leaves its aroma in it and it absorbs the flavour, tastes yummy when we have a bite of it. I love its taste. This sambar goes well with Rice, Idli, Dosa, Pongal. We everyone at our home loves this sambar.

Click here for more Kuzhambu/Curry Recipes.

Preparation Time : 15 mins

Cooking Time : 25 mins

Serves : 4

INGREDIENTS REQUIRED

For Cooking Dal

  • Toor dal – 1 /2 cup
  • Ripe Tomatoes – 3 (roughly diced)
  • Garlic – 5 pods
  • Turmeric powder – 1/4 tsp
  • Green chilli – 2
  • Cumin seeds – 1/4 tsp

For Sambar

  • Radish – 1 (big size,peeled and sliced)
  • Coriander leaves – a few
  • Salt to taste
  • Sambar powder –  1 and 1/2 tbsp
  • Tamarind – a small lemon size(optional)

For Tempering

  • Oil – 2  tbsp
  • Mustard seeds – 1/4 tsp
  • Cumin seeds – 1/4 tsp
  • Fenugreek seeds – 1/4 tsp
  • Dried round red chilli -5
  • Shallots – 6 (sliced)
  • Asafoetida – a pinch

METHOD

1.Soak the toor dal in water. It helps the dal to cook faster. To a pressure cooker add soaked toor dal, Garlic, Green chillies, Turmeric powder and cumin seeds.
Add diced tomatoes, a little salt and a cup of water. Close the lid and pressure Cook for about 3 – 5 whistles. Don’t open till the pressure puts down itself. Mash the dal with a spoon or masher.

2. To a kadai add oil. Temper it with mustard seeds. When the mustard seeds start cracking add fenugreek seeds, Cumin seeds. Add sliced small onions.
Cook until the small onion turns translucent. Add dried red chilli, curry leaves and saute them well.

3. Then add the sliced radishes and stir it well. Add one cup of water and cook the radish till the water has reduced and radish has become soft. Instead of water, you can add tamarind extract to it. As the tomatoes were sour enough I didn’t add tamarind. Add sambar powder. Mix it well with the radish. Add coriander leaves to it. Then add the pressure cooked toor dal to it. Mix them well and cook for about 5 minutes with closed lids on low flame. Radish sambar is ready for its tasting.

Serve with Rice,Idli or Dosa.

Leave a Reply

Close Menu
error: