Mullangi Sambar(Radish Stew)

Sambar is a stew  made with vegetables, cooked split pigeon peas, tamarind extract and spices. This is  a very common South Indian(Asian) side dish and is normally served with rice or Idli (Steamed Rice & Lentil Dumplings) or Dosai(Savory Rice & Lentil Pancakes).  Or you can just have it as soup, very filling, flavorful and nutritious dish. You can add any single vegetable or mixed vegetables to this stew. I make them quite often with radish because of their nutrition profile. Radishes are high in dietary fiber, vitamin C, folate, potassium, riboflavin , vitamin B6, Calcium and Magnesium.

Preparation Time - 15 Minutes

Cooking Time - 20 Minutes

Serves - 4

Ingredients

Small Red Globe Radish - 1 pack

Cooked Thoor Dal - 1 1/2 Cups (Cooked and mashed)

Water - 4 Cups

Tamarind - small lemon sized ball or a big goose berry sized ball( soak them in little bit of water, once it softens, adding 1/2 cup of water each time squeeze out the juice for 3 times and keep it aside. After soaking, take the softened tamarind and the top portion of the juice alone as you might notice little bit of sediments getting deposited in the bottom).

Sambar Powder - 1 1/2 Tsp or to your taste based on the spiciness of your choice

Salt - 1 1/2 Tsp or to taste

Rice Flour - 1 1/2 Tsp made to a thick paste by adding a Table spoon of water

Onion - 1

Tempering

Coconut Oil - 2 Tsp

Mustard seeds - 1 Tsp

Asafoetida - 1 small piece or 1/4 Tsp (For gluten free avoid this)

Fenugreek seeds - 1/4 Tsp

Green Chili - 2 to 3

Method

1) Wash, rinse and  slice the radish into thin slices.

2) Add 3/4 tsp of salt and 1 cup of water little well above the surface of the radish and boil for few minutes. (5-7 minutes)

3) Once it is half cooked, add the remaining salt, sambar powder and squeezed out tamarind extract and boil till the raw smell of tamarind is gone.(8-10 minutes)

4) Heat another small pan add the oil and once this is hot add the mustard seeds, asafoetida piece or powder. After the mustard seeds stop spluttering add  fenugreek seeds, green chili and once the fenugreek seeds slightly brown add it to the boiling tamarind juice.

5) Now add the mashed  thoor dal, rice paste and the remaining water and simmer for 5 minutes and then switch off.

7) Serve this with cooked quinoa or rice and enjoy.

Note - I like my sambar to be little thick like a stew, if you want it to be thin add more water and accordingly adjust your salt and spiciness at stage 3.

Event Participation



1) This goes to MLLA-34 hosted by Desi Soccer Mom an event started by Susan.



2) This goes to Cooking with Whole Foods - Toor Dal hosted by Veggie Platter an event started by Kiran

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