– 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
– 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.
– 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.
– 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.
– Fry the seasoning ingredients in oil and then add it to the simmering sambhar.
– Serve the radish fenugreek sambhar hot with rice and vegetable. I had made some carrot curry/poriyal on the side.