Arachuvitta Mullangi Sambar | Radish Capsicum Sambar

Sambar with radish, capsicum and freshly ground masala.

Arachuvitta Mullangi Sambar | Radish Capsicum Sambar

Servings 4
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 medium mullangi/Radish cut into round slices
  • 1 small capsicum big dices
  • 1 medium onion quartered
  • ¾ cup pigeon peas/Toor dal
  • 1 lemon size ball tamarind
  • ¼ tsp turmeric powder
  • Salt to taste
  • 2 tsp coconut oil
  • Coriander leaves to garnish

Masala to roast & grind

  • ¼ cup grated coconut
  • 4 red chillies
  • 1 tbsp coriander seeds
  • ¼ tsp fenugreek seeds
  • 2 pods garlic optional
  • 1 small onion quartered
  • 1 small tomato quartered
  • Few curry leaves

To temper

  • 1 tsp coconut oil
  • 1 tsp mustard seeds
  • 1 dried red chillies halved
  • Few curry leaves
  • ¼ tsp asafoetida

Instructions

  • Pressure cook the pigeon peas/toor dal with enough water and a pinch of turmeric powder. Mash and keep aside.
  • Soak the tamarind in 2 cup water and extract the pulp.
  • In a pan, heat 1 tsp oil. Add the ingredients for the masala except tomatoes and roast. Cool and add tomatoes and grind to a paste adding little water.
  • In the same pan, add 1 tsp oil and fry the radish for 5 minutes till the raw smell goes. Keep aside. Then fry the onion and capsicum for 2 minutes and keep aside.
  • In a vessel add the tamarind water and bring it to a boil. Once boil comes, add the radish and cook in the tamarind water.
  • When radish is 3/4th cooked, add the capsicum, onion and the ground masala and stir well. Boil well for around 10 minutes.
  • Add the toor dal and salt. Stir well and simmer for 5-6 minutes.
  • Heat oil in a tadka pan and add mustard seeds, red chillies and asafoetida. When crackling, add curry leaves and pour into sambar. Garnish with coriander leaves.
Course: Main Course
Cuisine: Indian

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