Sambar is a stew made with lentils and the flavors are added in it with combination of spices. The tamarind in it gives it a tangy taste and it is usually relished with steamed rice. Sambar is a dish from South India and you will find many variations of the same. I being from a Brahmin family make Arachuvitta sambar too. I decided to make Arachuvitta Mullangi Sambar for my family today..
Mullangi means radish in Tamil. I use Radish to make Mooli parathas too! Here’s another recipe to use radish to make a tasty sambar. We use freshly grounded spices and add coconut too to make this type of sambar. Thats why its called “Arachuvitta sambar”. So, do check out the recipe and try it out. You can also serve this sambar with idli or dosa.
Radish Sambar / Arachuvitta Mullangi Sambar
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Author: Priya Shiva
Recipe type: Stew
Cuisine: Indian
Serves: 4
Ingredients
- Toor Dal/ Yellow pigeon peas split - ½ cup
- Radish/mullangi - 2 (chopped)
- Tamarind - 2 tbsp
- Coriander seeds - 2 tbsp
- Channa dal/Bengal gram - 1 tbsp
- Red chillies - 4
- Fresh Grated coconut - ½ cup
- Turmeric powder - ¼ tsp
- Sambar Powder - 1 tsp
- Curry leaves - 1 sprig
- Asafoetida - ⅛ tsp
- Mustard Seeds - 1 tsp
- Urad Dal/White lentil - 1 tsp
- Cooking Oil/ghee - 1 tbsp
- Salt to taste
Instructions
- Soak tamarind in 1 cup of water for 15 minutes. Now drain the water in a separate bowl by removing the pulp.
- Soak lentil in some water for 30 minutes. Pressure cook lentil/dal with 1 cup of water and turmeric powder till its soft and cooked properly. Mash the lentil with a ladle and keep it aside.
- Roast the channa dal, coriander seeds, red chillies for 2 minutes on low flame.
- Allow it to cool down and then add it to your grinder along with grated coconut and blitz it to make a smooth paste by adding little water to it.
- Add tamarind water in a sauce pan along with chopped radish. Heat the pan and let it simmer for few minutes till radish gets cooked.
- Now add coconut paste, cooked lentil, sambar powder and 1 cup of water in a pan and let it simmer on low flame for few minutes.
- Add salt to taste, asafoetida and mix it well. If you feel its too thick, you can some more water and adjust the consistency.
- Add oil in a small frying pan and when its warm add mustard seeds. When mustard seeds splutter, add white lentil, curry leaves and saute for few seconds. Add this tempering in sambar and serve it hot with some rice or Idli or dosa.
This post first appeared on PRIYA KITCHENETTE - The Aromas Of My Kitchenette, please read the originial post: here
