Mullangi / Radish Sambar

For all those who like the flavor of  radish,  try this recipe of  radish sambar and you will love it. For this sambar either make your own homemade sambar powder or buy a good quality one. Radish sambar goes very well with steamed rice and some papaddums by the side.It also pairs well with idli, dosa or uttapam.

Ingredients:

• 1 cup - Radish, peeled and sliced into rounds
• 3/4 cup - Toor dal, cooked and mashed
• lime sized ball of tamarind  soaked and pulp extracted 
• 1.5 Tbsp - Sambar Powder
• 1 medium sized onion
• 1 tomato
• 3 tbsp coriander leaves/Cilantro
• 1/4 tsp - Turmeric powder
• 1-2 - Green chilli, slit lengthwise (Adjust acc to spice of Sambar powder)
• Salt to taste
• 2-2.5 cups water

For Tadka/Seasoning

• 1 tsp - Vegetable oil
• 1/2 tsp - Mustard seeds
• 4-5 - Curry leaves
• pinch of asafoetida/hing 
• Optional - 1/4 tsp Cumin seeds & a dried red chilli
• Coriander leaves for garnish (optional)

Procedure:

In a deep saucepan, add a tsp of oil followed by onion, green chillis and  sliced radish.  Cover the pot and cook on medium heat until the radish slices soften a bit.You can sprinkle some water to avoid if from burning. You can also use a microwave for this step.

In the meantime, place tamarind pulp and soak the pulp in 1/2 cup of lukewarm  water for 10 mins. Using your hands, squeeze out as much of the pulp as possible and reserve.

Once the radish slices are soft, pour water in the pan and  add the tamarind extract, sambar powder, turmeric powder, salt ,coriander leaves and cook uncovered for 10mins or until the raw smell of the tamarind is lost.

Mash the dal well and add it along with a cup of water to the sambar pot. Taste test for salt and cook for 8-10 mins more until slight foam forms on the top and you can smell the comforting fragrance of the sambar. 

Adjust the consistency by adding more water as needed and taste test for salt.

For the seasoning, heat oil in the tadka pan, add mustard seeds, cumin and once they begin to splutter carefully add curry leaves and a pinch of hing.

 Pour this over the sambar and keep covered until its time to serve. Garnish with coriander leaves right before serving.