Thursday, August 7, 2008

Radish / Mullangi Sambar

Learnt From: My friend Saroj.


Raddish / Mullangi --- 1 Big (20-25 slices)
Carrot --- 3
Toor dal --- 1 Rice Cooker Cup (160 ml)
Water --- 3 Rice Cooker Cups (480-500 ml)
Turmeric Powder --- a big pinch
Tamarind --- 1 medium lime size ball
Sambar Powder --- 5 tblsn
Jaggery --- a small ( ½ ) piece (optional)
Shredded Coconut --- 1 tblsn
Salt --- to taste

For Seasoning:

Oil --- 1 ½ tblsn
Mustard Seeds --- 1 tsp
Dry Red Chilies --- 2 halved
Curry Leaves --- 5-6
Hing / Asafoetida --- a big pinch


Peel and chop radish and carrots into thick slices.
Take a rice cooker cup of toordal. Clean twice with water. Add 3 rice-cooker cups of water to it. Add a big pinch of turmeric powder. Mix well. Add slice radish and carrots to the cooker.

Keep it for 3 whistles.
Wait for 15 minutes till the pressure goes away. Remove the lid of the cooker.
Make a small lime size ball out of tamarind. Clean well with water. Add a little water to it. Microwave it for 30 seconds. Take 4 cups (1000 ml) of tamarind juice by adding little and little water to it. Add 4 cups of juice to the cooker.
Take 5 tblsn of sambar powder into a small bowl. Add little water and mix without any lumps. Add this paste to the cooker.
Add ½ piece of jaggery to the cooker. (optional)
Add 1 tblsn of shredded coconut to the cooker and enough salt.

Keep it for a boil.

Taste it and adjust sambar powder and salt.
Keep it in medium heat for about 15-20 minutes.
In the meanwhile, season it with mustard seeds, red chilies, curry leaves and hing.
Transfer it to a big bowl.

Have it with rice.


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  2. It looks wonderful... Will try and get back to you :)

  3. Tried it and was amazing. I had previously tried a similar kind mullangi saaru, but this is flavourful as well. My husband loved it. It'll be quite a regular dish now on. Doesnt take too long as well :)


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