Mullangi Sambar – Radish Sambhar

5 from 1 vote

Mullangi Sambar – Radish Sambhar

Sambhar is a staple in any Tamil Nadu meals and it just would not feel like lunch if there is no sambhar. There are few different kinds of sambar that we make, but this mullangi sambar is the simplest of all. This radish sambhar does not require any coconut and is made with just sambhar powder.

Prep Time10

Cook Time40

Total Time50

Course: dinner, Mullangi Sambhar, Side Dish, south indian recipe

Cuisine: Indian

Diet: Low Fat, Vegetarian

Servings:

Calories: 40kcal

Author: Sandhya Ramakrishnan

Equipment

Pressure Cooker
Cooking spoon
Kadai
Small pan

Ingredients

¼ cup Red Gram dal / Tuvaram paruppu / Tuvar dal
1 ½ cups Mullangi / radish chopped into thin circle
2 small ones Green chilies chopped
Tamarind a size of a small lemon
2 tablespoon Sambhar powder
¼ teaspoon Turmeric powder
⅛th teaspoon Asafetida
to taste Salt
few Curry leaves

To season –

2 teaspoon Oil
½ teaspoon Mustard seeds
1 teaspoon Ullutham paruppu / urad dal
a pinch Asafetida

Instructions

Wash and cook the Tuvaram paruppu / tuvar dal with enough water in a pressure cooker. Cook until the dal is very soft and well cooked. Add turmeric powder when cooking the dal.
Soak the tamarind in about 2 cups of hot water for about 10 minutes and extract the juice.
Take the tamarind extract in the vessel and add the chopped mullangi and green chilies.
Add the sambhar powder and asafetida and bring it to a boil. Let the sambhar boil until the mullangi cooks. Add salt and curry leaves once the vegetable has cooked.
Meantime, mash the cooked dal well and keep it ready. Once the sambhar boils well and the vegetable has cooked, add the mashed dal / paruppu to it. Adjust the consistency of the sambhar by adding more water if needed. Let it come to a gentle boil and then simmer for 5 to 7 more minutes.
Heat oil in a small pan and add all the ingredients mentioned under seasoning. Add it to the sambhar and mix well.
Serve Mullangi Sambhar hot with rice and ghee.

Nutrition