MULLANGI SAMBAR | RADISH SAMBAR - SAMBAR RECIPE FOR LUNCH

 This is my MIL's basic sambar recipe for rice.I make this sambar adding one of these vegetables like radish, drumstick, Ladies finger, brinjal , broad beans and cluster beans. I adjust the quantity of tamarind & chillies based on the vegetables i use. But the other ingredients are same.For radish , we should use little less tamarind than the usual quantity because radish has a tendency to absorb the tanginess of tamarind and it spoils the taste of sambar. Usually i pressure cook radish with toor dal and make sambar. One of my aunties suggested me to saute radish in little oil because it helps to suppress the raw smell of radish and also adds a nice smell to sambar. So i started preparing that way. If u like the smell of radish , u don't have to saute it.Lets see how to prepare Mullangi sambar !

INGREDIENTS
1 cup - 200ml

Tamarind – Big gooseberry size Sambar powder – 1 tsp Big onion or sambar onion – 1 no/ 10 nos Tomato – 1 no (optional) Green chilli – 3 nos Red chilli – 2 nos Hing / Asafetida – 2-3 generous pinches Jaggery – a pinch To pressure cook Toor dal – 1/2 cup Radish – 1 no (big - 250 gms) Turmeric powder – 1/4 tsp To temper Cooking oil – 1 tbsp Mustard seeds – 1 tsp Methi seeds – 1/4 tsp Curry leaves- few Red chilli -1  no ( pinched into 2) Coriander leaves – to garnish Ghee – 2 tsp (for flavour)

METHOD

Peel the skin of radish and cut into 1/2 inch round slices. Saute them in a tbsp of oil.Peel and roughly chop the onions, slit the green chillies , pinch the red chillies and set aside.Soak tamarind in water and take the extract. Pressure cook the toor dal and sautéed radish adding turmeric powder  and the required water. Cook for 1-2 whistle in low flame.Open the cooker and mash the dal well along with radish.Radish won’t dissolve.. In a pan, heat oil and splutter mustard seeds & methi seeds.Methi seeds should not be burnt, take care..Then add the onions , curry leaves , green chillies , red chillies and saute well till onion turns transparent.Then add the tamarind extract , sambar powder , turmeric powder ,salt. Allow it to boil. When it starts to roll boil, add pinched raw curry leaves ,2-3 generous pinches of hing & jaggery. Let it boil for few minutes… Now add the mashed dal and some water if necessary. Check for salt and let it boil for 2-3 minutes..Finally add the coriander leaves , give a boil and switch off the flame.Transfer the sambar to a bowl and add 2 tsp of ghee . Cover it with a lid..

 

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