Radish Sambar Recipe
Radish sambar is an easy to make fragrant sambar using white radish or mooli. Perfect with some steamed rice.
Ingredients
- 1 cup of toor dal soaked in water for 1 hour
- ¼ teaspoon 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 teaspoon of sambar powder
- A few curry leaves
For tempering:
- 1 teaspoon of oil
- ½ teaspoon of black mustard seeds
- ¼ teaspoon of hing asafoetida, perungayam
- ¼ cup of finely chopped shallots
- 3 tablespoon 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