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Mullangi Sambar | Radish Sambar


Mullangi/Radish - 2 medium, cut into round slices
Capsicum - 1 small, big dices
Onion - 1 medium, quartered
Pigeon peas/Toor dal - 3/4 cup
Tamarind - 1 lemon size ball
Turmeric powder - a pinch
Salt - to taste
Coconut oil - 2 tsp
Coriander leaves - to garnish

Masala to roast & grind:
Grated coconut - 1/4 cup
Red chillies - 4 to 5
Coriander seeds - 1 tbsp
Fenugreek seeds - 1/4 tsp
Garlic - 2 pods (optional)
Onion - 1 small, quartered
Tomato - 1 small, quartered
Curry leaves - few

Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Red chillies - 1, halved
Curry leaves - few
Asafoetida - a pinch

Vegetables and Ground Masala

1. Pressure cook the pigeon peas/toor dal with enough water and a pinch of turmeric powder. Mash and keep aside.

2. Soak the tamarind in 2 cup water and extract the pulp.

3. 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.

4. 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.

5. 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.

6. When radish is 3/4th cooked, add the capsicum, onion and the ground masala and stir well. Boil well for around 10 minutes.

7. Add the toor dal and salt. Stir well and simmer for 5-6 minutes.

8. 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.

Serve hot with rice or idli/dosa.

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