Friday, April 21, 2017

Radish Sambhar Recipe | Mullangi Sambhar | Sambhar Recipe for Rice

Jany loves Sambhar very much and especially he likes the Capsicum Sambhar. I always try to explore different sambhar recipes. Once my friend, Florence was sharing her lunch scene with radish sambhar. It reminded my hostel days and I almost forgot this sambhar until I saw her photo. I was very much tempted to try it and I was waiting for the availability of white radish in the market. However, I was able to find only the pink radish and I end up making with it. There is no compromise in the taste and it turned out super yummy. Check out my other sambhar varieties like Mixed vegetable sambhar, tiffin sambhar and varutharacha sambhar too. Let us move on to the recipe:

Tomato - 1 
Onion - 1(medium sized) 
Tamarind - a small ball 
Sambhar powder - 2 tblsp 
Coriander leaves - 2 tbsp(chopped finely)
To Pressure Cook: 
Toor Dal(Tuvar Dal) - 1/2 Cup 
Radish - 250 grams(I used red radish) 
Green Chilli - 2 
Garlic - 4 cloves(optional) 
Turmeric Powder - 1/4 tsp 
Jeera(cumin seeds) - 1/2 tsp
To Temper: 
Oil - 1.5 tsp 
Mustard seeds - 1 
Fenugreek Seeds - 1/2 tsp 
Asafoetida - a generous pinch 
Dry Red Chilli - 2 
Curry leaves - few
1. In a pressure cooker, add the items under 'To Pressure cook' with 1 cup of water, except the radish. Peel the skin and slice the radish into thin roundels.
2. Inside a small bowl, place the sliced radish and pressure cook it for 3 whistles. When the pressure releases, take the radish out and mash the dal with the ladle.
3. In a kadai, add oil and temper it with the items under 'To Temper'. Then add the chopped onion and a little salt. When the onion turns translucent, add the chopped tomato.
4. When the tomato is mushy, add the pressure cooked dal and required water. Extract the tamarind juice and add it as well.
5. Add the sambhar powder and bring everything to a boil. Allow it to boil for 8 to 10 mins until the raw smell leaves. Then add the cooked radish and after 3 to 4 mins, add the chopped coriander leaves and switch off the flame.
Serve the yummy hot sambhar with steamed rice and a drizzle of ghee. I served it with Karamani potato poriyal and Masala Vada.
Points to remember:
  • I couldn't find the white radish in the place I live. Hence, I used pink radish. I peeled the skin of the pink radish and you can very well use it without peeling.
  • Instead of pressure cooking the radish, you can also saute it with onion tomato and cook it covered for 5 to 7 minutes.
  • You can replace sambar powder with chilli powder and turmeric powder.
Warm Regards,
Happy's Cook - Divya


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