Mullangi Sambar - Radish Sambar

#MullangiSambar #RadishSambar : #Mullangi - #Radish is one of the best vegetables suitable for sambar. The method of preparation is the same as regular sambar but extra care should be taken to cook radish.

Ingredients :
Cooked thuvar dhal                         : 1/3 cup
Tamarind                                          : 1 small nellikkai ( amla ) size
Mullangi ( radish )                           : 2 medium size
Carrot                                               : 1/2 of small size ( optional )
Broad beans                                                   : 4 ( optional )
Tomato                                             : 1 small size
Murungai keerai
( drumstick leaves )                          : small amount ( optional )
Small onion                                        : 6 to 8

Green chilly                                        : 2
Curry leaves                                       : 8 to 10
Coriander leaves                              : small amount to garnish
sambar powder                                     : 2 tsp ( adjust )
Coriander powder                            : 1 tsp
Turmeric powder                              : a pinch
Salt                                                    : 2 tsp ( adjust )
Mustard seeds                                : 1/2 tsp
Asafoetida                                        : 1/4 tsp
Oil                                                      : 1 tsp

Method :
Soak tamarind in warm water half an hour before start making sambar.
Peel off onions and split green chilly lengthwise.
Cut tomato into 8 equal pieces.
Wash curry leaves & coriander leaves and pat dry with a clean cloth.
Peel off skin of mullangi and cut into round pieces of equal thickness .
Take cooked dhal in a small cooker / pressure pan and mash with a ladle or potato masher adding one cup of water.
Add mullangi and pressure cook for one whistle.

Immediately release steam and open the lid.

Add turmeric powder, sambar powder , coriander powder and keep on high flame.

Keep a kadai with a tsp of oil on another burner.
First splutter mustard seeds then add asafoetida, curry leaves, split green chilly and finally onion in the order. Saute till you get nice aroma of onions.
Then add tomatoes and saute for a minute.
Transfer into boiling dhal with mullangi.
Add cut pieces of carrot broad beans and salt.
Squeeze tamarind and strain the juice into boiling sambar.

Close the lid and pressure cook for a whistle.
Transfer prepared sambar into a serving bowl after the pressure has completely subsided.
Garnish with coriander leaves.

Take hot white rice in a plate. Pour a ladle full of sambar and add 2 or 3 drops of ghee. Mix well with hand by giving little pressure and enjoy with any curry , koottu and a papad.
mm...ah! .. wah!...  whoever had it will surely ask for one more serving!!







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