Radish Sambar

Happy Pongal to all our readers…Iniya Pongal Nalvazhthukkal…

Today’s special is Mullangi Sambar or Radish Sambar. In tamil Radish is called Mullangi.I like to add a lot of vegetables to my sambar. But when it comes to Mullangi, I only prefer to add pearl onions. We call it Mullangi Vengaya Sambar. It is very popular in Tamil Nadu. The aroma is just too good. But always remember to saute radish with a little oil and then add cook because it can be bitter if added without sauteing. Here you go…

Ingredients:

• Toor dal – 1 cup
• Pearl onions – 7 to 8 (peeled)
• Radish – 1/2 cup (peeled and sliced thinly)
• Green chilies – 2
• Sambar powder – 1 and 1/2  tsp
• Tamarind juice – 1 cup ( from 1 tbsp of fresh tamarind)
• Turmeric powder – 3/4 tsp
• Oil – 2 to 3 tsp
• Mustard seeds – 1 tsp
• Urad dal – 1 tsp
• Dry red chili – 1 (broken into half)
• Asafoetida
• Curry leaves – a few
• Salt to taste

Method of preparation:

1. Wash and cook toor dal along with  2 cups of water, 1/4 tsp of turmeric powder, a pinch of asafoetida and salt and a few drops of oil in a pressure cooker. You can also boil it in a sauce pan until cooked.
2. Heat about a tsp and half of oil in another sauce pan and add onions and saute with a pinch of salt until translucent.
3. Now add green chilies, sliced radish and 1/2 tsp of turmeric powder and saute till the raw smell goes off, for about 2 to 3 minutes.
4. Now add tamarind juice, sambar powder and bring it to a boil. Simmer and cook until the vegetables are cooked, for about 5 to 7 minutes.
5. Add cooked dal and some water if required. Cook over medium heat for about 3 to 4 minutes. Sambar is ready.
6. Heat the remaining oil in a small pan and add mustard seeds, urad dal, curry leaves, a big pinch of asafoetida and red chilies. Tadka is ready.
7. Add this to sambar and mix well. Serve hot with steamed or cooked rice and papad.