March 19, 2018

Mooli/ Radish / Mullangi Sambar

Name: Mooli/ Radish / Mullangi Sambar Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 ½ Cup Mooli/Radish (Diced into rounds); 2 no's Green Chillies (sliced vertically); ½ Cup Tuvar Dal; 1 no's Onion Diced; ¼ tsp Hing; 2 to 3 Wet Kokum Leaves; ½ tsp Rock Salt; 1 tsp oil; 1 tsp Mustard; 1 tsp Jeera; 2 no's Dry Red Chilies; 1 tsp Methi seeds; 1 tsp Ural Dal; 5 to 6 Curry Leaves; 3 tbsp Sambar powder; ¼ Cup Fresh Coriander

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Mooli/ Radish / Mullangi Sambar Recipe

Sambar is one of the dishes mostly consumed in every household irrespective of region, i.e. north, south, east and west. Even though its known to originate from the southern part of India, sambar has managed to cut across caste, creed and many other cultural barriers in India and many hearts found its way into their palate. It can be served with various dishes and made with various vegetables, its very versatile and taste different with different vegetables and the taste varies region to region, as it is prepared as per their taste. The various versions of Samabar can be found i.e. vegetable sambar, onion sambar, vengaya (brinjal) sambar, drumstick sambar, tomato sambar, hotel tiffin sambar, today we are making mooli/radish sambar. Let’s see how to make it.

Course Main Course

Cuisine Indian

Prep Time 15 minutes

Cook Time 20 minutes

Resting TIme 5 minutes

Total Time 35 minutes

Servings 4

Author foodopi

Ingredients

Ingredients:

1 ½ Cup Mooli/Radish Diced into rounds
2 no's Green Chillies sliced vertically
½ Cup Tuvar Dal
1 no's Onion Diced
¼ tsp Hing
2 to 3 Wet Kokum Leaves
½ tsp Rock Salt
1 tsp oil

For Tempering

1 tsp Mustard
1 tsp Jeera
2 no's Dry Red Chilies
1 tsp Methi seeds
1 tsp Ural Dal
5 to 6 Curry Leaves
3 tbsp Sambar powder
¼ Cup Fresh Coriander

Instructions

How to make Mooli Samabar or Radish Sambar ?

Take a medium sized bowl and put the items mentioned in the ingredients list into it and cook it in a pressure cooker for 4 to 5 whistles, this is quick way of making the sambar, the other way is cook only the dal and mooli in the pressure cooker and rest are cooked in the usual manner and then added to the cooked dal.
After the cooker has cooled down and the pressure has released, take a wok/Kadai and heat oil and put the items mentioned in the tempering list, add them in the order mentioned, expect for Sambar powder and Coriander Leaves, fry them for a minute or two.
Now add the cooked dal and other ingredients and add the Sambar powder and cook it for some time till you get the desired consistency. Adjust the salt at this stage, add fresh coriander.
Best served it along with rice and papad.