Mullangi Sambar, a delicious south indian lentil stew made with radish as main ingredient. Mullangi sambar has unique flavor and taste because of the radish added into them and it's one of the favorite sambar in our home.

Appa likes this sambar a lot compared to other sambar, so Amma makes this often for our lunch, but i didn't like this sambar when i was young because of its strong flavor. I had developed the taste for radish in recent times only, since lately, there is no turning back and i have often prepare this sambar on my own.

Recipe for this mullagai sambar is more or less similar to the mix veg sambar recipe that i had shared here with very little tweak here and there. In our home, we usually add coconut masala into the sambar, but if you don't have that habit, skip the coconut masala and add more sambar powder as per your liking. Now let's check out the recipe.

Mullangi Sambar with Coconut | Radish Sambar

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2 to 3
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Toor Dal- 1/4 cup

Mullangi/Radish -1/2 cup (sliced)
Drumstick - 5 (2 inch piece)

Pearl onion - 3 nos

Tomato -1(small)

Tamarind - small gooseberry size

Mustard - 1/4 tsp

Urad dal- 1/4 tsp

Curry leaves - few

Coriander leaves- few

Asafoetida powder - 1/4 tsp

Salt - to taste(about 1 1/2 tsp)

Red chili powder -1/2 tsp
Sambar Powder - 1 tsp(optional)

Turmeric powder -1/4 tsp

Water - to need.

Oil - 1 tsp

To grind

Grated coconut - 3 tbsp

Peal onion - 3 nos

Garlic pods-2(small)

Cumin seed- 1/2 tsp

Procedure

First cook the toor dal in pressure cooker along with asadoetida powder and keep it ready. Soak the tamarind in 1/2 cup of water for 20 mins. Cut the radish into thin slices and tomato into cubes.

Heat the kadai with oil, add mustard and urad dal, let it splutter, then add the curry leaves. Next add the pearl onion, saute it for 1 mins, then add the radish & drumstick and saute for 2 mins.

Next add the tomatoes and tamarind juice extract from the soaked tamarind. Let it comes to boil.

Add all the spices(turmeric, chili & sambar powder) & salt. Let the veggies cook, in the mean time, grind the ingredients listed under "To grind" into smooth paste.

Once the veggies are well cooked, add the cooked toor dal and the coconut paste. Let it boil till the raw smell goes off. Finally add the coriander leaves and switch off the flame.