Radish sambar step-by-step recipe with video and photos.
About this recipe
Sambar is a staple in my kitchen. Sambar is called ‘huli’ in Kannada. Either sambar or rasam will be on 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 make 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!
Radish: Radish/muli/moolangi is the vegetable used to make this sambar can be made with any green leafy vegetables. Here, I am using spinach/palak.
Toor dal: Sambar is made with toor dal/pigeon pea.
Sambar powder: I always use homemade sambar powder to make any sambar.
Tamarind extract: The tangy taste of sambar comes from tamarind extract. Soak a small piece of tamarind in water for 20 minutes and extract the water. You may replace it with 1 tablespoon tamarind pulp.
Ghee: I always use ghee in making any lentil dish, like dal, sambar, rasam. I highly recommend using ghee and not replacing it with oil.
Spices: Main spices I use to make the tempering are mustard seeds, cumin seeds, dry red chilli, hing, and curry leaves.
This simple, nutritious, and healthy sambar is absolute comfort food. Pair it with rice, beans palya, papad, and pickle for a hearty meal.
Click here for homemade sambar powder recipe.
Click here for more Karnataka recipes.
This radish sambar is:
- nutritious and flavourful
- good as a part of both breakfast and meals
- good plant-based protein for vegetarians
Step by step instructions
1. Freshly ground sambar powder
2. Boil radish, tamarind extract, jaggery, sambar powder, salt and 2 cup water
3. Add boiled dal once radish is cooked
4. Adjust consistency and simmer for few minutes
5. Prepare tempering in ghee
6. Add tempering to the sambar
7. Add coriander leaves, mix well and serve hot
FOR THE SAMBAR:
- 1 cup radish
- 2 tablespoon sambar powder
- 1 cup pigeon pea (toor dal)
- A small piece tamarind
- A small piece jaggery
- Salt to taste
- A few coriander leaves
- 2 tablespoon ghee
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 5-6 curry leaves
- 1 dry red chilli
- A generous pinch asafoetida (hing)
- Soak tamarind in ½ cup water for 15-20 minutes. Extract tamarind water and discard the pulp. Set aside
- Wash toor dal and boil it with sufficient water until completely done. Lightly mash it and set aside
- Wash and peel radish. Cut them into roundels
- 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
- Add the toor dal and simmer for 5 minutes. Add some water to adjust the consistency if required
- In a small pan, heat ghee and add mustard seeds. Once the mustard seeds splutter, add cumin seeds, dry red chilli, hing and curry leaves. Saute for a few seconds
- Pour this tempering onto the sambar
- Garnish with coriander leaves and serve hot