Radish/Mullangi Sambar

Sambar, especially radish sambar is most preferred at home. My son likes it the most. For sambar, its good to have one or two stir fries OR with papad & pickle.



1 ½ Cups Tur Dal/Kandipappu
1 Cup Radish (chopped into rings)
½ Cup Onions
3 Medium sized Tomatoes (chopped)
Marble sized Tamarind
5 tsp Dry Coconut (grated)
½ tsp Jaggery/Bellam
5 tsp Sambar Powder
4 Dry Red Chillies
¼ tsp Turmeric powder
3-4 Fenugreek seeds/Menthulu
3-4 Garlic slices
For seasoning:
½ tsp Mustard seeds/Avalu
1 tsp Cumin seeds/Jeera
1 tsp Bengal gram dal/Pachisenagapappu
1 tsp Urad dal/Minapappu
8-10 Curry leaves/Karvepaku


  • First, clean dal with water and transfer it into a pressure cooker. Take cleaned radish rings in a small container and place them in the pressure cooker along with dal.
  • Cook up to 2 whistles and put off the flame. Once the pressure has cooled down, remove the radish container and mash dal. Keep them aside.
  • Now heat 4-5 tsp of oil in a cooking vessel. Add seasoning items jeera, mustard, Bengal gram dal, urad dal and curry leaves.
  • Add fenugreek, garlic and onions. Cook till onions turn transparent. Now add tomatoes and cook for about 5 mins.
  • Prepare masala by grinding coconut, tamarind, jaggery, sambar powder & red chillies into a fine powder. Now add this masala, salt, turmeric powder to the seasoning and mix well.
  • Add mashed dal, radish and enough water to bring it to sambar consistency.
  • Cook till the sambar starts boiling. Lower the flame and cook for another 6-8 mins.
  • Garnish with coriander leaves and serve with hot steamed rice and pickle or any stir fry.



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