- White Radish or Mullangi or Mooli – 1 piece
- Toor Dal or Pigeon Pea – 1/4 cup
- Coconut Grated – 1/2 cup
- Turmeric Powder – 2 pinch
- Sambar Powder – 1-1/4 tsp
- Tamarind Paste – 1/4 tsp
- Jaggery – 1/4 tsp
- Curry leaves – 5-6
- Coriander leaves / Cilantro
How to Prepare:
- Peel the outer covering of white Radish/Mullangi. Cut it into pieces of round shape. Cook Radish/Mullangi pieces and Toor Dal (with sufficient water) in separate utensils in a pressure cooker until you hear at least 3 whistles. Before cooking Mullangi in the cooker, add pinch of salt and Jaggery so that Mullangi pieces absorb them well. Otherwise, the Mullangi pieces in the Sambar will be tasteless.
- Grind grated Coconut and Sambar powder with 1/2 cup of water and make a smooth paste. If you do not have Sambar powder at home: On a frying pan, heat 1 tsp of Coconut Oil and add 1/4 tsp of Dhaniya seeds, 1/4 tsp of Fenugreek seeds, 1/4 tsp of Jeera, and 5-6 Dried Red chillies. Once Red chillies change their color slightly, remove from the heat and leave it to cool for a minute. Then grind this mixture with grated Coconut and water and prepare a smooth paste.
- Once the steam pressure eases off from the cooker, remove the White Radish/Mullangi and Dal from cooker. Transfer the cooked Radish and Dal to a vessel with some water. Add Curry leaves, Coriander leaves, Salt and Jaggery to the Dal and Radish mixture and cook for 3 min.
- Once the mixture starts boiling, add Tamarind paste and above ground mixture from Step 2 above and cook 5 min. Stir continuously while cooking to prevent dal from getting roasted at the bottom. Remove from the flame after Radish/Mullangi Sambar after 5 min.
This Radish Sambar or Mullangi Sambar can be had with plain Rice or with Chapathi.