Mullangi Sambar | Radish Sambar

Appa loves Sambar...Appa loves Mullangi | Radish | Mooli...Appa super duper loves Mullangi Sambar!!

Though a TamBrahm household we make Sambar maybe once in a week...what to do...Amma makes so much of variety that in the series, Sambar gets its turn once in a week only!

Ingredients:
1 Mullangi | Mooli | Radish, large, peeled and sliced
1 Onion, sliced
2 tblsp Peas
4 tblsp Toor Dal
Lemon size Imli | Tamarind Extract
1/2 tsp + 1 tsp Haldi | Turmeric Powder
Pea size Compounded Hing | Asafoetida
For Sambhar Masala:
4 Sukhi Lal Mirch | Dried Red Chillies
1 tblsp Dhaniya | Coriander Seeds
1 tsp Channa Dal
1/4 tsp Methi | Fenugreek Seeds
6 Kali Miri | Black Pepper
6 Kadhi Patta | Curry Leaves
1/2 tsp Oil
For tempering:
1 tsp Oil
1 tsp Rai | Mustard Seeds
1 sprig Kadhi Patta | Curry Leaves
2 tblsp Fresh Dhania | Coriander Leaves, finely chopped
2 tsp Salt | Adjust as per taste

Method:

• Wash and pressure cook toor dal adding 1/2 tsp Haldi powder, for 4 whistles.
• For making Sambar masala:
• In a frying pan, heat oil.
• Add all ingredients listed under Sambar Masala and roast them ensuring they do not get burnt. Keep the flame on low.
• When Channa dal changes color to slight brownish, transfer the roasted masala to a plate and keep to cool.
• Once cool, grind to make a smooth paste and keep aside.
• In a vessel to make the sambar, approximately 1 ltr capacity, add the cut vegetables, imli extract, compounded hing, 1 tsp haldi powder and salt. 
• Add water such that the vegetables are submerged.
• Once the vegetables are cooked, add cooked toor dal and the ground Sambar Masala. Mix well.
• Add water to adjust the consistency of Sambar. 
• Stir on and off, ensuring the masala does not get stuck to the bottom.
• After the Sambar comes to a boil, turn off the gas.
• For making Tempering:
• In the same frying pan heat oil.
• Add rai and curry leaves.
• When the rai splutters, pour this tempering on the Mullangi Sambar.
• Garnish Sambar with chopped dhania leaves.
• Serve Hot with Steamed Rice, Idli, Dosa | Uttappam | Adai, Upama | Venpongal.

We had Mullangi Sambar with Appalams, Steamed Rice, Mullangi Ella Thoran and Anar Sprouts Salad.

We have used:

1. LG Compounded Hing

2. Sundrop Heart Oil

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.