Jan 6, 2012

Mullangi Sambar

Mullangi Sambar (Radish Sambar)

Here's the recipe of Homemade Sambar  Powder.

A delicious sambar goes well with Rice, Idli - Dosa varieties, Pongal ..

Serves: 4


For the  dal :

1 cup ( 100 g ) tur dal (Indian standard measuring cup of 100 ml / 4 oz capacity)

2 1/2 cups water

1 teaspoon oil

1 teaspoon turmeric powder

1 onion, roughly chopped

2 tomatoes, roughly chopped


For the  Dal:

Wash and clean tur dal.

In a steel bowl, mix tur dal, water, oil and turmeric powder. Pressure cook tur dal along with water, turmeric powder, oil, onion and tomatoes for 20 minutes ( reduce heat after 2nd whistle and cook cook on a low heat for 15 minutes). Allow the pressure cooker to cool naturally. Adding onion and tomatoes will make a creamy and thick sambar.

Open the lid. Blend / mix cooked dal- tomato - onion mixture well.

Other ingredients for sambar:

1 teaspoon oil

15 sambar onions (small onion / shallots / chuvannulli in Malayalam / Piyyavu in Konkani / sambar venkayam in Tamil ) 

2 radish (mullangi), cut into desired shape and size

100 ml (1/2 cup) water

3/4 teaspoon salt ( or to taste)

1 tablespoon tamarind juice (or 1 teaspoon thick tamarind paste)

2 1/4 teaspoon 777 brand Madras Sambar Powder/ Eastern / Melam / MTR Sambar powder / homemade sambar powder ( 2 ½ - 2 ¾ teaspoon homemade sambar powder if using ) - Dilute sambar powder in 2 tablespoon water and keep aside.

For the sambar :

Heat 1 teaspoon oil in a pan. Add small onion and fry on a low heat until light pink color.

In a bowl, mix shallow fried onion, radish, cooked dal – onion – tomato mixture, tamarind juice / paste, salt to taste and extra 100 ml (1/2 cup) water. Sambar should be of pouring consistency.

Cover with lid and cook on a medium heat for 5 - 7 minutes.

Add diluted sambar powder and boil again for 10 - 12 minutes on a low heat to medium heat till done. You can find a slight reduction in the quantity of the sambar and nice aroma of sambar powder / sambar thickens (Sprinkle 1 pinch hing if required).

For  the seasoning :

2 teaspoon cooking oil

1 teaspoon mustard seeds

1 spring curry leaves (6 nos)

1 red chilli, halved

1 teaspoon chopped coriander leaves

For the seasoning :

Heat oil in a pan . Add mustard seeds. When they start crackle, add curry leaves and halved red chilli. Saute for 2 - 3 minutes and pour this seasoning over sambar. Garnish with chopped coriander leaves (optional). Serve with Idli / Dosa / Pongal / Rice ....

1 comment:

Faseela said...

lovely sambhar....superb