Mullangi Sambar, South Indian Radish Sambhar
by Tarla Dalal
The Mullangi Sambhar is an all-time favourite of the South Indians, especially those in Tamil Nadu where it is made very often.
Being simple and easy, it is an everyday fare. The strong flavour and aroma of radish together with the spiciness of the sambhar masala make this a mouth-watering treat.
Cooked toovar dal gives the sambhar its characteristic consistency and base flavour. Remember to add the tempering only at the end. In fact, if you are going to prepare the sambhar earlier, you can make and add the tempering alone freshly just before serving – this will instantly boost the flavour and aroma of the sambhar making it seem as if you just cooked it!
You can serve the Mullangi Sambhar with hot rice laced with ghee, or with tiffin dishes like idli, dosa or pongal. You can also prepare a similar sambhar with chopped drumstick instead of radishes.
Have a go at more South Indian dishes like Masala Vadas or Mysore Chutney .
Mullangi Sambar, South Indian Radish Sambhar recipe - How to make Mullangi Sambar, South Indian Radish Sambhar
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1/2 cup toovar (arhar) dal
1/2 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
2 tbsp oil
1/2 cup roughly chopped onions
1/2 cup roughly chopped tomatoes
1 1/2 cups radish (mooli) slices
2 tbsp tamarind (imli) water
5 tsp sambhar masala
1 tsp chilli powder
salt to taste
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
8 curry leaves (kadi patta)
2 whole dry kashmiri red chillies , broken into pieces
2 tbsp finely chopped coriander (dhania)
- Method
- Combine the dal, turmeric powder, asafoetida and 1 cup of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Whisk the dal well and keep aside.
- Heat 1 tbsp of oil in a deep non-stick pan, add the onions, tomatoes and radish and sauté on a medium flame for 3 minutes.
- Add ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 6 minutes, while stirring occasionally.
- Add the whisked dal, tamarind water, chilli powder, salt and 2 cups of water, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside.
- Heat the remaining 1 tbsp of oil in a small non-stick pan, add the mustard seeds and urad dal and sauté on a medium flame for 1 minute.
- Add the curry leaves and kashmiri red chillies and sauté on a medium flame for a few seconds.
- Pour the tempering and coriander over the prepared sambar and mix well.
- Serve hot.
| Energy | 166 cal |
| Protein | 5.6 g |
| Carbohydrates | 18.1 g |
| Fiber | 3.4 g |
| Fat | 8 g |
| Cholesterol | 0 mg |
| Vitamin A | 268.7 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 15.3 mg |
| Folic Acid | 40.3 mcg |
| Calcium | 52.6 mg |
| Iron | 1.1 mg |
| Magnesium | 29 mg |
| Phosphorus | 101.7 mg |
| Sodium | 24.4 mg |
| Potassium | 360.8 mg |
| Zinc | 0.4 mg |
When do you add the Sambar masala to the Mullangi sambar
Wow.. radish sambhar.. different from regular sambhar.. interesting recipe.. tried it.. and came out very well..