Mullangi Sambar

Recipe by
Total Time:
45 mins
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Double Beans Curry, Best Lazeez Jhingey, Easy Tomato Prawns

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Ingredients

  • 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

  • Wash lentils
  • Finely slice shallots
  • Wash and pat dry curry leaves and keep aside till required
  • Wash and finely chop and keep aside coriander leaves
  • 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.
  • Wash and cut radish into 2 inch thick roundels, now cut each roundels into 4 quarters.
  • 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.
  • Meanwhile, dry roast all ingredients under ‘dry roast‘ for 5 minutes on low flame till you get the fine aroma of the roasted spices.
  • 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.
  • Meanwhile in a non-stick pan heat oil, add mustard seeds and allow to splutter.
  • Reduce flame and add curry leaves and sauté for a few seconds till they curl and get fried up.
  • Add the sliced shallots and sauté till translucent. Add this mix to the ready sambar.
  • Garnish with coriander leaves and sprinkle ghee if you so desire.
  • Serve with brown rice and pappadam.