Tuesday, April 7, 2020



Radish, yet another commonly available vegetable is called Mullangi in Kannada, Tamil, and my mother tongue, Konkani. It is called Mooli in Hindi.

Described as being a power house of Potassium, Vitamin C and Fiber, radish has numerous health benefits. I make it a point to make dishes using radish from time to time.

Elsewhere in this blog, you will find recipes for dishes using radish such as:-
One method of making sambar is by adding the sambar powder ( which in turn can be either made at home or bought out) while the other is by freshly grinding the spices and coconut gratings to be used in the sambar.

The first method definitely saves time though I personally prefer the second. I have therefore used the second method in today's recipe for Mullangi Sambar.

I have adapted this from Radish Sambar from the well-known website Subbu's Kitchen.

While the radish can be cooked along with the thuar dal in the pressure cooker, I prefer to cook it separately on the stove top so that it gets cooked yet remains firm. You can garnish the sambar, if you wish, with chopped coriander leaves. .

The Mullangi Sambar can be served with steamed rice and also as an accompaniment for idli/dosa.

  • Mullangi ( Radish), 2,  or about 180 to 200 grams 
  • Thuar Dal, ( Split Pigeon Peas), 1/2 cup
  • Turmeric Powder, 1/4 tsp
  • Tamarind, size of a lemon
  • Medium-sized Onion, 1
  • Salt, to taste
To Be Ground To A Paste/Masala : 
  • Fresh Coconut Gratings, 2 tbsp 
  • Byadgi Red Chillies, 6
  • Channa Dal, (Bengal Gram) 1 tbsp
  • Coriander Seeds, 1 tbsp
  • Fenugreek Seeds, 1/4 tsp
  • Oil, 1 tsp
For Seasoning :
  • Mustard Seeds,1 tsp
  • Curry Leaves, a sprig 
  • Oil, 2 tsp
Method :-

Wash and peel the radish and cut it into roundels
Peel and chop the onion
In some warm water, soak the tamarind for about 10-15 minutes and extract the juice. Keep aside.
Wash and cook the thuar dal in adequate water along with the turmeric powder in a pressure cooker for 3 whistles
Once the cooker cools, remove the cooked thuar dal, mash it and keep aside
Cook the radish in adequate water adding a little salt in a vessel till it gets done making sure that it does not get overcooked. Keep aside
Heat 1 tsp of oil in a kadhai and roast the Byadgi Red Chillies, Channa Dal, Coriander Seeds and Fenugreek Seeds till the chillies become crisp and the dal changes colour
Allow it to cool and transfer to mixer jar
Add the fresh coconut gratings and grind to a smooth paste adding water as required. Keep aside.
Heat 2 tsp of oil in the kadhai and on medium heat add the mustard seeds
When they splutter add the curry leaves and sauté for a few seconds
To this add the chopped onion and sauté for 2-3 minutes or till it becomes translucent
Now add the tamarind extract, mix well and bring to a boil and cook till the raw smell goes
Next add the ground paste prepared earlier, salt, and mix well and cook for another 5 minutes
Add the radish and cook for  a couple of minutes till it gets well blended with the masala
Now add the cooked and mashed thuar dal and mix well
Check for salt and add only if required
Adjust the consistency of the sambar by adding the required amount of water
Bring to a boil and allow it to simmer, then switch off the gas and transfer it to a serving bowl
Serve hot with steamed rice. This also goes well with idli/dosa.

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