Main ingredients: radish/ mullangi and split red gram .

Preparation and cook time: 30 minutes.

Serves: 3-4.

Mullangi Sambar/ Radish Sambar Preparation

Mullangi Sambar/ Radish Sambar Preparation

INGREDIENTS:

  1. Split red gram/ kandi pappu/ tuvar dal (skin less).
  2. Salt- to taste.
  3. 1 pinch turmeric pwd.
  4. ¾ tsp red chilly pwd.
  5. 1 tsp sambar pwd or 1 tbsp coriander pwd.
  6. 1 tbsp thick tamarind paste

VEGETABLES:

  1. 3-4 radish (wash, peel and cut into thin round pieces).
  2. 2-3 onions (peel and cut into 4 pieces).
  3. 3 Green chilies (cut length wise).
  4. 2 medium tomatoes (chopped).
  5. ½ bunch coriander leaves (chopped).
  6. 1 drumstick (cut into 3” pieces) (optional).
  7.  Lady’s fingers (remove head and cut into 2” pieces) (optional).

TO TEMPERING:

  1. 1 tsp oil.
  2. 1 dry red chilly.
  3. 2 flakes cloves (slightly crushed).
  4. 1 tsp mustard seeds/ rai/ aavaalu.
  5. 1 tsp cumin seeds/ jeera/ jeelakarra.
  6. 1 tsp split black gram/ urad dal/ minappappu (skin less).
  7. 1 pinch asafetida.
  8. 1 sprig curry leaves.

METHOD:

Mullangi Sambar/ Radish Sambar Preparation

Mullangi Sambar/ Radish Sambar Preparation

  1. In a pressure cooker, place neatly washed split red gram (tuvar dal), add 2 cups of water and pressure cook up to 3-4 whistles.
  2. Once cool grind the cooked tuvar dal to a smooth paste.
  3.  Mean while, in a deep bottomed vessel, place the radish together with the remaining vegetable pieces.
  4. Add water just to cover the vegetable pieces.
  5. Add salt, turmeric pwd, red chilly pwd, tamarind paste, sambar pwd or coriander pwd and chopped coriander leaves and bring them to a boil.

    Mullangi Sambar/ Radish Sambar Preparation

    Mullangi Sambar/ Radish Sambar Preparation

  6. Now add ground tuvar dal paste and 1- 1 ½ cups water and bring it to a boil and simmer for 7-10 minutes.
    Mullangi Sambar/ Radish Sambar Preparation

    Mullangi Sambar/ Radish Sambar Preparation

    IMG_3420

  7. To tempering, heat oil in a small frying pan, add red chilly, crushed garlic, cumin seeds,  mustard seeds and split black gram.
  8. As they begin to change color, add asafetida and curry leaves and fry for awhile.

    Mullangi Sambar/ Radish Sambar

    Mullangi Sambar/ Radish Sambar

  9. Add this tempering to the sambar and mix.

Serve hot with steamed rice.

Mullangi Sambar/ Radish Sambar

Mullangi Sambar/ Radish Sambar

 

 

SABITHA..

 

 

Advertisements