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Radish Sambar Recipe

nags
Radish sambar is an easy to make fragrant sambar using white radish or mooli. Perfect with some steamed rice.
5 from 2 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Cuisine Indian
Servings 4 -6

Ingredients
  

  • 1 cup of toor dal soaked in water for 1 hour
  • 1/4 tsp of turmeric powder
  • 1/2 cup of radish cut into small pieces
  • 1/2 cup of shallots sambar onion, chinna vengayam
  • 1 of small lemon-sized ball of tamarind soaked in 1/4 cup water
  • 1-2 tsp of sambar powder
  • A few curry leaves

For tempering:

  • 1 tsp of oil
  • 1/2 tsp of black mustard seeds
  • 1/4 tsp of hing asafoetida, perungayam
  • 1/4 cup of finely chopped shallots
  • 3 tbsp of chopped coriander leaves for garnish

Instructions
 

  • Pressure cook the soaked dal with turmeric powder for 4-5 whistles or 20 minutes
  • Meanwhile, extract the juice from the tamarind and discard the pulp
  • Add 3 more cups of water to it along with the shallots, radish, curry leaves, and sambar powder
  • Bring to boil and let it simmer until the radish pieces are tender, about 10-15 minutes
  • Add salt and cooked, mashed toor dal to this
  • Stir well to combine and heat until it just begins to boil
  • Heat oil in a small pan (or tadka pan), heat oil for tempering
  • When it starts smoking, add the mustard seeds
  • When they pop, add the shallots and hing
  • Fry until the shallots are golden brown
  • Dunk the entire tempering into the cooked sambar
  • Adjust salt as needed and garnish with chopped coriander leaves
  • 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