Website of the Year India 2016

Mullangi Sambar Recipe

Mullangi Sambar is a popular Indian Curries
Author :
On :
Tuesday, 18 July, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Rated 4 based on 100 votes


  • Mullangi (Radish) – about 120 grams
  • Uluva (Fenugreek) Seeds – ¼ tsp
  • Hing (Asafoetida) Powder – ¼ tsp
  • Salt – to taste
  • Tamarind – Golf ball size
  • To Pressure Cook:
  • Tuvar dal (ArharDa l/ PigeonPeas) – ½cup
  • Water – 1litre
  • Turmeric powder – ½tsp
  • GingerGarlic-Paste – 3tbsp
  • Dry Roast:
  • Coriander Powder – 2 tsp
  • Chilli Powder – ½ tsp
  • Sambar Powder – 4 tsp
  • For Tadka:
  • Shallots – 8 nos
  • Mustard Seeds – ½ tsp
  • Curry leaves – 1 sprig
  • Oil – 1 tbsp
  • Garnish:
  • Coriander leaves – ¼ bunch (optional)
  • Ghee – 1 tbsp (optional)
  • How to Make Mullangi Sambar:

    1. Wash lentils
    2. Finely slice shallots
    3. Wash and pat dry curry leaves and keep aside till required
    4. Wash and finely chop and keep aside coriander leaves
    5. Soak tamarind in boiling water (just to cover it by 1 inch) for about 10 mins. Mash it in your hands and strain and discard the seeds and skin.
    6. Wash and cut radish into 2 inch thick roundels, now cut each roundels into 4 quarters.
    7. Pressure cook all ingredients under ‘to pressure cook‘ till 1 whistle now simmer on medium flame for another 20 minutes. Remove from fire. By now it should be mashed to a ‘baby food consistency‘, if not mash it.
    8. Meanwhile, dry roast all ingredients under ‘dry roast‘ for 5 minutes on low flame till you get the fine aroma of the roasted spices.
    9. Add to the soft and mashed lentils, the roasted spices, radish, tamarind water, salt, fenugreek and asafoetida; cook on high heat for one whistle, simmer on medium flame for another 10 mins and take of from heat. Transfer to a serving bowl.
    10. Meanwhile in a non-stick pan heat oil, add mustard seeds and allow to splutter.
    11. Reduce flame and add curry leaves and sauté for a few seconds till they curl and get fried up.
    12. Add the sliced shallots and sauté till translucent. Add this mix to the ready sambar.
    13. Garnish with coriander leaves and sprinkle ghee if you so desire.
    14. Serve with brown rice and pappadam.


    Bawarchi of the Week

    Nithya Rajasekaran

    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

    know more
  • Mutton Rogan Josh

    Mutton Rogan Josh


  • Sev dahi puri

    Sev dahi puri


  • Hyderabadi Chicken Biryani