Monday, 20 January 2014

Mullangi Sambar | Radish Sambar


Sambar - a very popular South Indian dish is prepared on a daily basis in most homes.  It is prepared mainly with toor dal, any veggies, tamarind and sambar powder.  There are many variations to the sambar depending on - the region (Tamilnadu, Andhra Pradesh, Kerala, Karnataka), the ingredients (example, coconut, jaggery, tomatoes), the spice blend, the different veggies used etc., the flavor changes with each variation.

Am presenting here a basic sambar recipe and I have used radish.  The same can be prepared using other veggies like brinjal, ladiesfinger, drumstick, etc.


mullangi sambar, radish sambar




Ingredients:

  • White Radish - 2
  • Toor dal/pigeon peas - 1/2 cup
  • Tomato - 1, finely chopped
  • Tamarind - a small lemon sized
  • Turmeric - 1/4 tsp
  • Sambar powder - 1-1/2 tsp
  • Salt - As required
  • Oil - 2-3 tsp


For Tempering/seasoning:
  • Oil - 2-3 tsp
  • Mustard seeds - 1/2 tsp
  • Asafoetida/hing - a pinch
  • Curry leaves - a few
  • Onion - 1 medium, finely chopped

How To Prepare Mullangi Sambar:
  • Wash and pressure cook toor dal adding 2 cups of water and a pinch of turmeric powder.  Once the pressure from the cooker releases, remove the dal and mash it well and keep aside.
  • Soak tamarind in about 1/2 cup of warm water and squeeze out the juice.
  • Wash and peel the skin from radish and cut it into thin round pieces.
  • Heat oil in a kadai and add mustard seeds.  Once they start spluttering, add asafoetida and curry leaves and
  • then the onion pieces and fry till the onions turn translucent.
  • Add the radish pieces, cooked dal, tomato pieces, turmeric, sambar powder, salt and mix well and let it cook on medium flame till the radish is half cooked.
  • Add tamarind juice and mix well, check for salt and add if required and let it cook for another 7-8 minutes.
  • Check if the radish has turned soft and remove from fire.
  • Serve hot with plain rice and papads.

mullangi sambar, radish sambar


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