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Mullangi sambar
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Mullangi Sambar | Radish Sambar

an easySouth Indian curry made with radish, lentils and spices.
Course Breakfast, Main Course
Cuisine Indian, South Indian
Keyword how to make mullangi sambar, mooli sambar, Mullangi sambar, mullangi sambar recipe, radish sambar
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 2 radishes (mullangi/mooli)
  • ½ cup split pigeon peas (tuvar dal)
  • 1 small onion, chopped
  • 1 small tomato, chopped
  • 2 tbsp oil
  • 1 tsp turmeric powder
  • 1 tsp mustard seeds
  • 1 tsp fenugreek (methi) seeds
  • a sprig of curry leaves
  • a pinch of asafoetida
  • 4 tsp sambar powder
  • a lemon sized ball of tamarind
  • a small piece of jaggery
  • salt to taste

 For tempering

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp udad dal
  • few curry leaves
  • 2 dry red chillies 

Instructions

  • Wash and soak split pigeon peas (tuvar dal) for 30 to 40 minutes.
  • Soak a lemon sized ball of tamarind in half a cup of water for 30 minutes.
  • After 30 minutes, squeeze the tamarind with your fingers and mash. Strain and keep tamarind pulp aside.
  • After 40 minutes, drain the water from soaked dal and transfer it to a pressure cooker.
  • Add 2 cups of water, ½ tsp turmeric powder and salt.
  • Pressure cook for 4 to 5 whistles.
  • Open the pressure cooker when the steam escapes completely.
  • Whisk cooked dal and keep aside.
  • Wash 2 radishes. Chop off the leaves and keep aside. The leaves can be used to make sabzi or paratha.
  • Peel the radishes and cut them into circles. Keep chopped radish aside.
  • Heat 1 tbsp oil in a pan.
  • Add mustard seeds, methi seeds, asafoetida, curry leaves and saute for few seconds.
  • Add chopped onion and saute.
  • Next, add chopped tomato and saute for a minute.
  • Add chopped radish and mix.
  • Add ½ tsp turmeric powder and ½ cup water. Mix well.
  • Cover and cook till the radish is cooked.
  • Add tamarind pulp,cooked dal and sambar powder. Mix well.
  • Now, add a small piece of jaggery, salt as required and some water to adjust the consistency of the sambar.
  • Cover and cook for 2 minutes.
  • For tempering, heat 1 tbsp oil in a small pan.
  • Add mustard seeds, udad dal, curry leaves and dry red chillies.
  • When the ingredients start sizzling, pour it into the sambar.
  • Serve Mullangi sambar with rice or idli/dosa.