Mullangi Vendhaya Sambhar

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Radish Fenugreek Sambhar


This Mullangi Vendhaya Sambhar has a stronger hand on fenugreek seeds and it was very different from the regular sambhar. If you are like me looking out for different varieties of sambhar recipes to add to your routine, try out this radish fenugreek sambhar.

Tilted Brush Stroke

Recipe Facts:


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Asian, Indian

Tilted Brush Stroke

Total Time

55 minutes

Tilted Brush Stroke



– Mullangi / Radish  – Onion  – Tuvaram paruppu – Lemon – Turmeric powder – Salt – Jaggery  – Oil To roast and grind – – Red chilies – Fenugreek seed – Bengal gram dal  – Onion – Garlic – Coconut  To season – – Oil – Mustard seeds – Fenugreek seed – Asafetida – Curry leaves

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– In a small pan heat the oil and roast the ingredients (except coconut). Turn off the flame and then add the coconut. Mix well and then let it cool down a bit. Grind into a paste adding very little water and keep it aside.

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Step 1

– Cook the Tuvaram paruppu / toor dal until soft and mushy and keep aside. – Soak the tamarind in hot water and extract its juice. – In a deep pan, heat oil and then fry the onions and radish. Now add the extracted tamarind juice with turmeric powder and salt. Let it come to a boil and then simmer until the vegetables are cooked.

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Steps 2-4

– Now add the ground paste and let it come to a boil. Boil in medium flame and then add the cooked dal and jaggery (if using). Mix well and simmer for a few more minutes until the sambhar thickens.

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Step 5

– Fry the seasoning ingredients in oil and then add it to the simmering sambhar.

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Step 6

– Serve the radish fenugreek sambhar hot with rice and vegetable. I had made some carrot curry/poriyal on the side.

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" I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey!

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