Radish (Mullangi) Sambar
This is one of the easiest and tastiest South Indian Sambar made within 30 minutes. This dish is a speedy fix for your unplanned weekday lunch.Radish has many nutritional and health benefits. In this Sambar, also I have added coconut small onions paste to enhance the taste. Radish sambar will reach the unique taste only if the radishes are sauted well and cooked well in the tamarind mixture. Some radishes will take time to cook so allow them to cook well. If you slice the radishes thinly it will get cooked easily. Try to use fresh radishes for a nice flavourful sambar. Here is the link for homemade sambar powder.
Similar Sambar recipes
Prep time : 20 minutes
Cook time : 30 minutes
Serves : 4
Cooking Directions
1. Rinse the dal well and soak the dal in warm water for 20 minutes. Pressure cook the dal for 3 whistles. In the meantime, peel the onions, slit the green chillies and slice the radishes. Soak the tamarind in hot water and extract the juice with 2 cups of water
2. Heat some oil in a pan and add the fenugreek, small onions, green chillies and sliced radishes. Stir and fry till the radishes slightly changes its colour.
3. Take a kuzhambu vessel and add the tamarind extract, turmeric powder, sambar powder. Then tranfser the sauted ingredients to the tamarind extract. Mix them nicely with your hands and switch on the stove.
4. Add the required salt and cook them on low flame covered with a lid leaving a small gap.
5. In the meantime, grind the coconut, small onions, garlic and cumins coarsely.
Now mix the cooked dal, asafoetida powder, chopped tomatoes and ground paste. Keep it ready.
6. When the radish slices are cooked well in the tamarind mixture, add the mixed dal and 1/2 cup of water.
7. Allow the sambar to boil well for 7 to 10 minutes and add the chopped coriander leaves and curry leaves. If the Sambar appears thick,add some more water and boil for a few more minutes. Heat some oil in a pan and add mustard.When it splutters add urid dal and curry leaves. Fry till urid dal turns light brown and pour it to the sambar. Mix well and close it with a lid. Serve it hot with plain rice.
Notes
1.Always choose radishes, which are smaller in size and have smooth skins. Remove the tops and peel the skin before cooking.
2. Pressure cook the dal till it gets soft. If the dal is not cooked properly the sambar will be watery.
3. You can also add mango slices instead of chopped tomatoes.
This is one of the easiest and tastiest South Indian Sambar made within 30 minutes. This dish is a speedy fix for your unplanned weekday lunch.Radish has many nutritional and health benefits. In this Sambar, also I have added coconut small onions paste to enhance the taste. Radish sambar will reach the unique taste only if the radishes are sauted well and cooked well in the tamarind mixture. Some radishes will take time to cook so allow them to cook well. If you slice the radishes thinly it will get cooked easily. Try to use fresh radishes for a nice flavourful sambar. Here is the link for homemade sambar powder.
Similar Sambar recipes
- Tirunelveli Sambar
- Idi Sambar
- Keerai Sambar
- White pumpkin Sambar
- Green chilly Sambar 1
- Green chilly Sambar 2
Radish (Mullangi) Sambar with step by step photos
Prep time : 20 minutes
Cook time : 30 minutes
Serves : 4
Ingredients
- 1/4 cup toor dal
- 1 tbsp tamarind
- 1/4 tsp fenugreek
- 15 small onions
- 2 green chillies
- 2 medium radish
- 1 tomato
- 2 tbsp sambar powder
- 1 tsp asafoetida powder
- 1/4 tsp turmeric powder
- few curry leaves
- few coriander leaves
- Salt to taste
- 2 tbsp oil
- 3 tbsp grated coconut
- 4 small onions
- 1 or 2 garlic cloves
- 1/4 tsp cumins
- 1/4 tsp mustard
- 1/4 tsp urid dal
- few curry leaves
Cooking Directions
1. Rinse the dal well and soak the dal in warm water for 20 minutes. Pressure cook the dal for 3 whistles. In the meantime, peel the onions, slit the green chillies and slice the radishes. Soak the tamarind in hot water and extract the juice with 2 cups of water
2. Heat some oil in a pan and add the fenugreek, small onions, green chillies and sliced radishes. Stir and fry till the radishes slightly changes its colour.
3. Take a kuzhambu vessel and add the tamarind extract, turmeric powder, sambar powder. Then tranfser the sauted ingredients to the tamarind extract. Mix them nicely with your hands and switch on the stove.
4. Add the required salt and cook them on low flame covered with a lid leaving a small gap.
5. In the meantime, grind the coconut, small onions, garlic and cumins coarsely.
Now mix the cooked dal, asafoetida powder, chopped tomatoes and ground paste. Keep it ready.
6. When the radish slices are cooked well in the tamarind mixture, add the mixed dal and 1/2 cup of water.
7. Allow the sambar to boil well for 7 to 10 minutes and add the chopped coriander leaves and curry leaves. If the Sambar appears thick,add some more water and boil for a few more minutes. Heat some oil in a pan and add mustard.When it splutters add urid dal and curry leaves. Fry till urid dal turns light brown and pour it to the sambar. Mix well and close it with a lid. Serve it hot with plain rice.
Notes
1.Always choose radishes, which are smaller in size and have smooth skins. Remove the tops and peel the skin before cooking.
2. Pressure cook the dal till it gets soft. If the dal is not cooked properly the sambar will be watery.
3. You can also add mango slices instead of chopped tomatoes.
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