Mullangi Sambar (Radish Sambar)
Unlike the usual sambar, the Mullangi Sambar is a blast of rich flavours — one of the most preferred accompaniments to many South Indian dishes, adding richness and nutrition to the plate. All the health-conscious foodies love this one as a diet food too.
Ingredients
- 1/2 cup arhar dal
- Turmeric powder
- Salt to taste
- 2 bowls of sliced radish
- 5-6 pearl onions
- 1 medium-sized tomato
- Oil
- Oilseeds
- Asafoetida
- Fenugreek seeds
- Curry leaves
- Tamarind
- Red dry chillies
- Coriander leaves
- Sambar powder
Method
- 1
Soak and rinse 1/2 cup arhar dal, then pressure cook with 2-2.5 cups water and a pinch of turmeric for 6 whistles.
- 2
While the dal cooks, soak a tablespoon of tamarind in a quarter cup of water. Wash, peel and slice the radish into round, even slices (about 2 cups). Chop the other veggies.
- 3
Once the pressure settles, mash the dal.
- 4
Heat 2 tbsp oil in a non-stick pan on medium flame; add mustard seeds and let them splutter. Add methi seeds and urad dal, fry until golden.
- 5
Add sliced pearl onions and sauté until translucent. Add dry red chillies and asafoetida, sauté a few seconds on low flame.
- 6
Add chopped tomato and curry leaves; sauté until softened. Add the sliced radish.
- 7
Add turmeric powder and mix well; sauté about a minute. Add 1 cup water and salt; cover and cook the radish on medium flame until tender.
- 8
Once the radish is soft, add the mashed dal, tamarind pulp, two tablespoons of sambar powder, and sugar or jaggery to taste.
- 9
Simmer on medium flame until the raw tamarind smell fades. Add water if too thick. Garnish with coriander leaves.
