Radish Sambar | Mullangi Sambar
Red Gram and Tamarind paste and Sambar Powder added to cooked Radish pieces give sus the aromatic Sambar that makes any meal complete. This simple Radish Sambar recipe is easy to make and even bachelors can master it as soon as they learn how to make it.
Tamils are the ones who love Sambar the most in south India. That is why they have a huge variety of Sambars. In Telugu states, it is the vegetable Sambar and the Rasam with Dal. But Tamilians make Sambar with virtually every vegetable. The basic recipe may be the same but it is the variation that adds great taste. There is a difference in the taste of the Telugu and Tamil Sambar and Telugus might find the Tamil Sambar a little bland.
I am making this Radish Sambar in the Tamil style, cooking Red Gram so soft that you don’t need to mash it any more. The Tamil Sambar is a little thicker than the Telugu Sambar too.
Radish Sambar can be made simply by adding Sambar Powder or you can make fresh Sambar powder. I have used readymade Sambar Powder but there is no change in taste. Team it with hot Rice and papads and you have a great meal.
Wash and soak Red Gram for an hour and then cook in a cooker to 5-6 whistles and it will be cooked to a soft, buttery mass.
If you like, you can mash the Dal into a soft paste like Telugus do. I am using it directly.
Some tips for Best Sambar:
The balance of sour, spice and Salt is the most crucial element of Sambar. Check these and use them as per your taste. Because, the quality of Mirchi we use may vary.
Sambar needs to boil for a long time for aroma and taste.
Let Sambar boil for about 30 minutes after adding the Sambar Powder and mixing well.
After the Sambar cools down or if it seems too thick, then add some hot water and let boil for another 5-6 minutes.
Radish Sambar | Mullangi Sambar - Recipe Video
Radish Sambar | Mullangi Sambar
- Prep Time 5 mins
- Soaking Time 1 hr
- Cook Time 45 mins
- Total Time 1 hr 50 mins
- Servings 8
- 1 cup Red Gram
- 3 cups Water
- 1/2 tsp Turmeric
- 1/4 tsp Asafoetida
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 4 Red Chillies
- 1 tsp Cumin Seeds
- 7 - 8 Garlic
- 2 Sprigs Curry Leaves
- 2 Onions Chopped
- 3 Green Chillies Slit
- 200 gms Radish pieces
- 1 cup Tomato pieces
- 1 tbsp Coriander Powder
- 1 tbsp Mirchi Powder
- 1/2 cup Thick Tamarind Juice (Extracted from 60 gm Tamarind)
- 1 tbsp Sambar Powder
- Green Coriander – A small bunch
- 1/4 cup Raw Coconut grated
- 750 ml Water
- Cook the soaked Red Gram in a cooker along with Turmeric, Asafoetida and water and cook up to 5-6 whistles.
- In another pan, heat Oil and add Mustard Seeds, Red Chillies, Cumin Seeds, Garlic and Curry Leaves and fry well.
In the seasoning, add chopped Onions and Salt, mix well and let them cook covered for 2-3 minutes.
- In the Onions, add Radish pieces and slit Green Chillies and fry until the raw taste goes. Then cover and cook until the Radish pieces are half cooked.
- In the Radish pieces, add Mirch, Coriander Powder and some Water and cook so that it does not burn.
Add Tomato pieces and Tamarind juice and let it boil.
- In the boiling juice, add the soft Dal and Water and let it come to a boil on a high flame.
- Add the grated Raw Coconut, Sambar Powder and chopped Green Coriander in the boiling Sambar. Cover and cook on a low flame for 40 minutes. Then the sambar will become aromatic. Radish sambar tastes great with hot Rice, Dosa and Idli. (Do check the tips before you make this simple Sambar)