If you want to master south Indian cuisine, you have to get the Sambar recipes dialed in because they form the perfect pair for several dishes.
I am sharing this Mullangi Sambar recipe so you can get the right one of the classics for sambar recipes.
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Mullangi Sambar, also known as Radish Sambar, is popular in Tamil Nadu, mainly for its simplicity and rich flavors.
It's easy to prepare yet comes with tons of nutrition and protein content that keeps you full for a longer time.
That makes it easy to stay true to diet plans and away from unhealthy snacks for a longer item.
Besides radish as the main ingredient, this dish is made with lentils, sambar powder, and other supporting spices.
Try this radish sambar recipe and wow your family with a simple dish!
Why this recipe works
In south India, sambar gets a special place at the dinner table.
Radish is a perfect vegetable with the right texture to bring more crunchy bites to a sambar dish.
Being a root vegetable, radish is rich in vitamin C, potassium, and calcium.
Radishes also have a low glycemic index. So, this dish is good for diabetics too.
This recipe is easy to make, and the prep time can be less than 30 minutes.
Radish sambar suits very well for steamed rice or dosas.
Radish gives a nice crunch to the dish and goes very well with rice.
This is one of the simplest sambar varieties.
I used homemade sambar powder to make this sambar.
Just like instant pot sambar, brinjal sambar this Radish sambar is also very simple to make.
Ingredients note
- Radish: I used white radish for this recipe. Red radishes work equally well, as long as all the pieces are the same size, to ensure uniform cooking.
- Sambar powder: I used homemade sambar powder. You could also use store-bought sambar powder if you do not have a homemade version.
- Lentils: I used masoor dal (red lentils) for this recipe. Toor dal (yellow lentils) works well, too, if you do not have red lentils.
- Tomato Paste: You can use fresh diced tomatoes or tomato paste.
Instructions
Begin by cooking the lentils in a traditional pressure cooker or the Instant Pot. Pressure cook the toor dal and the required amount of water.
Meanwhile, peel and chop the radish into small or circular pieces.
In a pan, heat 2 teaspoon of oil over medium heat and add mustard seeds, urad dal, and fenugreek seeds.
Once the mustard seeds start to splutter, add curry leaves and sliced green chili.
Add the chopped onions and fry until they turn translucent.
Add the radish pieces and turmeric powder and fry for 2 minutes.
Add tomato paste, salt, and water and mix well. Cook for another 2 minutes.
Add a piece of jaggery and teaspoon of tamarind paste (optional) and continue to cook.
When the radishes are softer, add sambar powder and cooked lentils, and mix well.
Add more water to get the right consistency, and let it simmer for a few minutes.
Finally, add freshly chopped cilantro (coriander leaves) and serve hot with steamed rice.
Radish sambar is best served with a dollop of vegan ghee or coconut oil.
Serving suggestion
Serve Mullangi Sambar hot paired with steamed white rice, brown rice, Idli, Dosa, or Pongal.
Tips
- Radish has a pungent smell and unique flavor. To suppress the pungency, adding onions to the sambar is important.
- When you sauté radish in oil, it helps to mask the strong smell of radish and makes sambar more fragrant.
- You can use curry and garam masala powder if you don't have sambar powder.
- Radish sambar stays good in the refrigerator for up to two days. Reheat before serving.
- Instead of red lentils, use yellow lentils for a change.
- I used tomato paste for its color and sour taste. That was a good substitute for tamarind. Other substitutions for tamarind are tamarind paste or tamarind extract.
- Instead of jaggery, you can use brown sugar.
- If you prefer a spicier version, add one teaspoon of red chili powder as you fry the radish pieces.
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📖 Recipe
Mullangi Sambar
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 whole white radish or 4 cups chopped
- ½ cup masoor dal
- 1 ½ cup water
- 1 onion chopped
- 1 tablespoon tomato paste
- ¼ teaspoon turmeric powder
- 1 tablespoon sambar powder
- ½ teaspoon tamarind paste - optional
- small piece jaggery - 2 teaspoon jaggery powder
- 3 green chilies sliced
- 1½ tsp salt
- 1 teaspoon mustard seeds
- ½ teaspoon urad dal
- pinch of methi seeds
- 2 teaspoon coconut oil
- 5 Curry leaves - optional
- 2 teaspoon Cilantro for garnish
Instructions
- Begin by cooking the lentils in a traditional pressure cooker or the Instant Pot. Pressure cook the toor dal and the required amount of water.½ cup masoor dal, 1 ½ cup water
- Meanwhile, peel and chop the radish into small or circular pieces.
- In a pan, heat oil over medium heat and add mustard seeds, urad dal, and fenugreek seeds.1 teaspoon mustard seeds, ½ teaspoon urad dal, 2 teaspoon coconut oil, pinch of methi seeds
- Once the mustard seeds start to splutter, add curry leaves and sliced green chili.5 Curry leaves, 3 green chilies sliced
- Add the chopped onions and fry until they turn translucent.1 onion chopped
- Add the radish pieces and turmeric powder and fry for 2 minutes.1 whole white radish or 4 cups chopped, ¼ teaspoon turmeric powder
- Add tomato paste, salt, and 1¼ cups of water and mix well. Cook for another 2 minutes.1 tablespoon tomato paste, 1½ teaspoon salt
- Add a piece of jaggery and teaspoon of tamarind paste (optional) and continue to cook.small piece jaggery, ½ teaspoon tamarind paste
- When the radishes are softer, add sambar powder and cooked lentils, and mix well.1 tablespoon sambar powder
- Add more (½ cup) water to get the right consistency, and let it simmer for a few minutes.
- Finally, add freshly chopped cilantro (coriander leaves) and serve hot with steamed rice.2 teaspoon Cilantro for garnish
- Radish sambar is best served with a dollop of vegan ghee or coconut oil.
Notes
- Radish has a pungent smell and unique flavor. To suppress the pungency, adding onions to the sambar is important.
- When you sauté radish in oil, it helps to mask the strong smell of radish and makes sambar more fragrant.
- You can use curry and garam masala powder if you don't have sambar powder.
- Radish sambar stays good in the refrigerator for up to two days. Reheat before serving.
- Instead of red lentils, use yellow lentils for a change.
- I used tomato paste for its color and sour taste. That was a good substitute for tamarind. Other substitutions for tamarind are tamarind paste or tamarind extract.
- Instead of jaggery, you can use brown sugar.
- If you prefer a spicier version, add one teaspoon of red chili powder as you fry the radish pieces.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Rashmi
I Loved this sambar recipe Uma. Addition of tomato paste brings not only taste also color to the sambar. After long time i enjoyed sambar dish. Thank you!