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5 from 2 votes

Mullangi Vendhaya Sambhar – 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.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: dinner, Lunch Recipes, Side Dish
Cuisine: Asian, Indian, Karnataka, South Indian, Tamil Nadu
Diet: Vegetarian
Servings: 4 people
Calories: 124kcal

Equipment

  • pan
  • Blender
  • spatula

Ingredients

  • 1 medium Mullangi / Radish Sliced thin
  • 1 large Onion Sliced
  • ¼ cup Tuvaram paruppu / Tuvar dal
  • a lemon size piece Tamarind
  • ½ teaspoon Turmeric powder
  • to taste Salt
  • small piece Jaggery Optional
  • 2 teaspoon Oil

To roast and grind –

  • 5 Red chilies
  • 2 teaspoon Fenugreek seed
  • 1 tablespoon Bengal gram dal / Kadalai paruppu
  • ¼ of a small one Onion
  • 2 pods Garlic
  • 3 tablespoon Coconut Grated

To season –

  • 1 teaspoon Oil
  • 1 teaspoon Mustard seeds
  • ½ teaspoon Fenugreek seed
  • 1 pinch Asafetida
  • few Curry leaves

Instructions

  • In a small pan heat, the oil and roast all the ingredients (except coconut) mentioned under ‘to roast and grind’. 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 (if needed) 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 2 teaspoon of oil and then fry the onions and radish for few minutes. 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 for about 10 minutes and then add the cooked dal and jaggery (if using). Mix well and simmer for few more minutes until the sambhar thickens.
  • Fry the seasoning ingredients in oil and then add it to the simmering sambhar.
  • Serve hot with rice and vegetable. I had made some carrot curry/poriyal on the side.

Nutrition

Calories: 124kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 6mg | Potassium: 260mg | Fiber: 7g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 2mg