Radish Sambar

Radish (mullangi) sambar tastes as delicious as shallot (chinna vengayam) sambar because both absorb the taste & flavor of all the spices used in sambar. Hence I like to savour mullangi sambar with any south Indian meal whether rice, idli or dosa.

IMG_6605Mullangi sambar tastes great with aviyal and it goes well with any kootu or poriyal regardless of being spicy or not.

IMG_9904 Health Benefits: Radish is a good source of Vit. C (provides immunity), potassium (controls BP), folic acid (needed for pregnant women) & also contains an anthocyanin, a powerful anti-oxidant. You may refer here for its nutrient values published by US Dept. of Agriculture.

Although we can enjoy the benefits of radish to the fullest by taking them raw as salad or juice I have listed below some of the important health benefits. Radish salad acts as a good appetiser & a mouth freshener. Since 95% of radish is water it satisfies hunger & keeps us hydrated.

Health benefits-radishNow let us look into the recipe for mullangi sambar:

Time taken: 30 min

Yields : 600 ml

Ingredients (listed in the order in which they are added) :

  1. Sesame oil or coconut oil – 1 tsp
  2. Asafoetida (hing) – a peanut sized block or ¼ tsp powder
  3. Fenugreek seeds (vendhayam) – ½ tsp
  4. Red chillies – 2 Nos.
  5. Curry leaves – 1 sprig
  6. Tamarind juice extracted from a lemon-sized tamarind – 400 ml
  7. Turmeric powder – ½ tsp
  8. Red chilli powder – 1 tbsp (or Kashmiri chilli powder – 1 tsp)
  9. Radish (mullangi) – 2 Nos.
  10. Red gram (split pigeon pea or thuvaram paruppu) – ½ cup (100 g)
  11. Sambar powder – 1 tsp
  12. Salt – 1 tsp
  13. Chopped coriander leaves – a handful

Cooking Method :

  • Wash lentils, soak them in water (1 cup) & set aside.
  • Peel & slice radish into discs and add into lentils.
  • Pressure cook lentils & radish after adding 1 cup of water (simmer for 10 min when it reaches high pressure).
  • Mash lentils well after keeping radish aside.
  • Extract tamarind juice (about 400 ml) and keep aside.
  • Heat a cooking pan with oil.
  • Add asafoetida block, fenugreek seeds, red chillies & curry leaves one after another and fry them in low flame.
  • Pour tamarind juice and add turmeric powder & red chilli powder and bring it to a boil in medium flame.
  • Add cooked radish & salt (½ tsp) and let it boil for a minute.
  • Add cooked lentils & sambar powder.
  • When they start to boil again, cover the pot and simmer for 2 min.
  • Add remaining salt & chopped coriander leaves and stir well.
  • Remove from heat and keep the pan closed (allowing sambar to get infused with the spices) for 5 min.
  • Serve with rice, idli or dosa.

Please Note:

  • You may cook radish in tamarind juice itself rather than pressure cooking.
  • If you are using store-bought chilli powder that are really hot, you can reduce it to 1 tsp.
  • Flavors of the spices used in this recipe have been enhanced to hide the smell of radish.
  • If you are using iodised salt it is always good to add salt just before turning off the stove to prevent iodine being vaporised.

Variations:

  • You can also look into other sambar recipes by clicking on the images’ captions below.
  • You may use any lentil of your choice green gram (moong dal), red gram (toor dal) or red lentil (masoor dal) for making sambar.

paruppu.jpg

  • You can use any of one of the vegetables shown in the picture below or any 2 (or more) vegetables in the following combination:
  1. onion, carrot, beans, potato & tomato
  2. drumstick, brinjal, mango & shallot
  3. ladies finger, brinjal, any green leaves & shallot
  4. pumpkin, broad beans (avarai), brinjal & shallot
  5. bitter gourd, tomato & shallot

vege.jpg

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82 Comments Add yours

  1. Anonymous says:

    Wow.so much variation in one sambar.
    Nice presentation and explanations.

    Liked by 1 person

  2. Tuan Tran says:

    Very details ! Simple and fast but result is very delicious, I hope I can do it like your photo. Nice 🙂 Thank you

    Liked by 1 person

  3. jyo says:

    Simple but STUNNER 👌👌

    Liked by 1 person

    1. Megala says:

      Thanks, Jyo !

      Like

  4. mistimaan says:

    Looks good…….love to try it 🙂

    Liked by 1 person

  5. Hooray for radish! They’re rarely cooked in the US, which I think is a real shame. I love the textures and flavors that brings out, but I usually roast mine. I’d love to try your approach next time.

    Liked by 1 person

    1. Megala says:

      I’m glad that this post motivates you to include radish frequently in your diet. Thank you so much !

      Like

  6. My Real Dish says:

    Love the presentation here and the health benefits of all the spices! I think I need to take another trip to the Indian Food Market by my house and get the ingredients for this one!!! I’m hosting a family get together Thursday, this would be perfect!

    Liked by 1 person

    1. Megala says:

      Glad to hear this, thanks for stopping by !

      Like

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