Radish Sambar (ముల్లంగి సాంబార్, முள்ளங்கி சாம்பார், मूली साम्बार) A very good south indian dish which goes well with Iddly’s, Dosa’s, Adai, Rice, Uttappam.
Regional Dish: Andhra; Tamilnadu; Karnataka; South India.
Cuisine Style: Andhra | Cooking Time 30 minutes | Take it rice or Idly or Dosa | Type Dal| Shelf Life : 2 days if it is refrigerated | Quantity: 4 Servings.
Appx.Nutritional values: Calories (113 Kcal), Carbohydrates (17.8 g), Protein (4.2 g), Fat (3.3 g).
- 1/2 cup Tur Dhal or Masoor Dhal
- 2 –3 green chillies slit lengthways
- 2 med. size tomatoes each cut into 4-6 pcs.
- 1 cup chopped radish
- Salt to taste
- 1/2-teaspoon Turmeric pwd.
- 2 level tblspoons Sambar powder ( mix it with 2tbs of water , to avoid lumps )
- 1 small bunch of coriander leaves
- Oil 1tbsp
- Mustard seeds 1tsp
- Cumin seeds 1tsp
- Red chillies 1 broken
- Curry leaves 5
- Tamrind pulp 2 tbsp
- Asafetida a pinch
1. Wash Dhal well & cook in pressure cooker with 2 cups water for about 3 whistles , to soft consistency. Once the Dhal is cooked leave the cooker to cool down before opening.
3. Soak the tamarind in 1-cup hot water for 15 minutes. Squeeze the tamarind to get a nice pulp .
4. Heat 1 tablespoons oil in a. Add the mustard seeds, Cumin seeds asafetida powder, broken up red chillis, and a few curry leaves.
5. When the mustard seeds splutter, add the slit green chillies and chopped vegetables. Fry for a couple of minutes on low flame till vegetables are half cooked. Add tamarind juice, Tomaotes, salt and 1 cup of water, cover & cook tender.
Add the cooked dal & water, leave it to cook for a further 5 minutes, Add to the sambar powder, mix well and cook for 2-3 minutes. More till Sambar is thick enough.
6.Garnish with the chopped coriander leaves. Serve hot with rice.
Other variants / Cuisine Style : 1. Radish samber mixing with other vegetables.