Radish Sambar 2


 

Sambar is a staple in my kitchen. Sambar is called ‘huli’ in kannada. Either sambar or rasam will be in my menu at least 5 times a week and we never get tired of it. While I always make rasam with tomatoes, sambar can be made with different vegetables and greens. In this recipe I have used radish or mullangi. Radish sambar or mullangi huli is a delight for anyone who loves a bowl of warm dal. Freshly roasted spices makes it so aromatic and inviting. I always cut the radishes into roundels (small discs) and do not dice them. I have no idea why, but that’s exactly how I have been eating them all my life. I have never seen my mom dice them too. Once the husband made radish sambar and diced the radishes instead of cutting them into discs. This made my daughter very upset. While the love for mullangi huli didn’t let her stop from eating it, she was visibly upset as the radishes were not cut into discs. I wonder what magic it adds to the dish!

This simple, nutritious, and healthy sambar is an absolute comfort food. Pair it with rice, beans palya, papad and pickle for a hearty meal.

 

 

This batch of radish sambar is even more special and delicious as I made it with home-grown radishes.

 

Home-grown radishes

Home-grown radishes

 

Ingredients:

For the sambar powder:

Coriander seeds – 1 tbsp
Cumin seeds – 1 tsp
Begal gram (chana dal) – 1 tsp
Split black gram (urad dal) – 1 tsp
Fenugreek seeds – ½ tsp
Dry red chilli – 4-5
Dry coconut – ¼ cup

For the sambar:

Radish – 1 cup
Pigeon pea lentil (toor dal) – 1 cup
Tamarind – one small piece
Jaggery – one small piece
Salt to taste
Coriander leaves – a few

For tempering:

Clarified butter (ghee) – 2 tbsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Curry leaves – 5-6
Asafoetida (hing) – a generous pinch

 

Method:

  1. Dry roast all the ingredients of sambar powder until aromatic (few minutes). Cool them completely and grind into a fine powder. Set aside
  2. Soak tamarind in ½ cup water for 15-20 minutes. Extract tamarind water and discard the pulp. Set aside
  3. Wash toor dal and boil it with sufficient water until completely done. Lightly mash it and set aside
  4. Wash and peel radish. Cut them into roundels
  5. In a pan or kadhai, add radish, tamarind extract, jaggery, sambar powder, salt and 2 cup water. Bring to boil, cover and simmer until the radish is completely cooked
  6. Add the toor dal and simmer for 5 minutes. Add some water to adjust the consistancy if required
  7. In a small pan, heat ghee and add mustard seeds. Once the mustard seeds splutter, add cumin seeds, hing and curry leaves. Saute for a few seconds
  8. Pour this tempering onto the sambar
  9. Garnish with coriander leaves and serve hot

 

Dry roast all the ingredients of sambar powder until aromatic (few minutes)

Dry roast all the ingredients of sambar powder until aromatic (few minutes)

 

Cool them completely and grind into a fine powder

Cool them completely and grind into a fine powder

 

Boil radish, tamarind extract, jaggery, sambar powder, salt and 2 cup water

Boil radish, tamarind extract, jaggery, sambar powder, salt and 2 cup water

 

Add boiled dal once radish is cooked

Add boiled dal once radish is cooked

 

Adjust consistency and simmer for few minutes

Adjust consistency and simmer for few minutes

 

Prepare tempering in ghee

Prepare tempering in ghee

 

Add tempering to the sambar

Add tempering to the sambar

 

Add coriander leaves, mix well and serve hot

Add coriander leaves, mix well and serve hot

 

 


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