I have planned to celebrate Raksha Bandan by posting my Brother's favorite recipes and in that order, posting his favorite sambhar as first Virtual treat :)
Mullangi / Radish Sambhar is one of a flavorful sambhar and has a delicious taste. This is my mom style of preparation which my brother likes the most and our family's favorite recipe. Veggies are cooked along with sambhar powder which is called kuzhambu Milagai Thool and then added with dal and Tamarind extract. The unique taste of radish enhances the flavor of sambhar. Vadagam, an Indian seasoning can also be added as tempering instead of Mustard and Jeera. We do not saute veggies for some varieties of sambhar but it can also be done. This flavorful sambhar is served with hot rice along with spicy side dish or pickles.
- 1 Cup Toor Dal
- 2 Medium sized Onions, sliced
- 1 Big Tomato, Finely chopped
- 2 Green chillies, slitted
- 2 Radish/ Mullangi, chopped into round shape
- Big lemon sized Tamarind
- 1 1/2 Tsp Sambhar Powder (Kuzhambu Milagai Thool)
- 1/4 Tsp Turmeric powder
- Salt to taste
- Water,as needed
- 1/2 Tbsp oil
- 1/4 Tsp Mustard seeds
- 1/4 Tsp Jeera / Cumin Seeds
- A pinch of hing
- Few curry leaves
- Cook Toor dal in a pressure cooker for 5-6 whistles or till it turns soft and keep aside.
- Soak Tamarind in one cup of water.
- Add Onions, Tomatoes, Green chillies and Radish in a pan or cooking vessel.
- Add sambhar powder / Kuzhambu Milagai Thool followed by Turmeric powder and salt.
- Add 2 cups of water,close and cook till the radish gets cooked.
- Meanwhile, extract Tamarind water from the soaked Tamarind and keep aside.
- Once radish gets cooked, add the cooked dal followed by Tamarind extract.
- Cook for another 5 - 10 minutes in a medium flame and add curry leaves (or Coriander leaves).
- Heat oil in a small pan and add mustard seeds.
- Once it starts spluttering, add cumin seeds / jeera and hing.
- Add this seasoning to the sambhar and mix well.
- Switch off the flame and serve.
Serve with hot rice and any curry/fry like potato fry, Raw plantain fry or pickles.
Linking this recipe with Gayathri's "WTML"