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Radish Sambar (ముల్లంగి సాంబార్, முள்ளங்கி சாம்பார், मूली साम्बार)

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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).

Ingredients:

  • 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

Method:

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.

 

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