Radish Sambar Recipe
Prep time
Cook time
Total time
Radish sambar is an easy to make fragrant sambar using white radish or mooli. Perfect with some steamed rice.
Cuisine: Indian
Serves: 4-6
  • 1 cup of toor dal, soaked in water for 1 hour
  • ¼ tsp of turmeric powder
  • ½ cup of radish, cut into small pieces
  • ½ cup of shallots (sambar onion, chinna vengayam)
  • 1 of small lemon-sized ball of tamarind, soaked in ¼ cup water
  • 1-2 tsp of sambar powder
  • A few curry leaves
For tempering:
  • 1 tsp of oil
  • ½ tsp of black mustard seeds
  • ¼ tsp of hing (asafoetida, perungayam)
  • ¼ cup of finely chopped shallots
  • 3 tbsp of chopped coriander leaves, for garnish
  1. Pressure cook the soaked dal with turmeric powder for 4-5 whistles or 20 minutes
  2. Meanwhile, extract the juice from the tamarind and discard the pulp
  3. Add 3 more cups of water to it along with the shallots, radish, curry leaves, and sambar powder
  4. Bring to boil and let it simmer until the radish pieces are tender, about 10-15 minutes
  5. Add salt and cooked, mashed toor dal to this
  6. Stir well to combine and heat until it just begins to boil
  7. Heat oil in a small pan (or tadka pan), heat oil for tempering
  8. When it starts smoking, add the mustard seeds
  9. When they pop, add the shallots and hing
  10. Fry until the shallots are golden brown
  11. Dunk the entire tempering into the cooked sambar
  12. Adjust salt as needed and garnish with chopped coriander leaves
  13. I also add a pinch of sugar at the end, it enhances the taste quite a bit but mostly because my grand mom used to do that
Recipe by Edible Garden at https://www.cookingandme.com/2015/11/14/radish-sambar/