How to make Mullangi Sambhar -
Sambhar made from white radish.easy south indian radish sambar recipe made with sambar powder and without coconut. Mullangi Sambar is a twist to the traditional sambar preparation, where instead of other vegetables, radish is added.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : White radish (सफेद मूली), Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल)
Cuisine : TamilNadu
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Moongachi Amti Gujarati Kadhi Dal Kali Mirch Sambhar
Mullangi Sambhar Recipe Card
It is a fact that Dals and Kadhis are comfort foods and they are a good source of calcium, phosphorus, vitamins B and iron. Dals, especially are a major source of dietary fibre and proteins. Kadhis are a blend of yogurt and herbs which assist in efficient digestion. Every region has its locally grown herbs and spices as the key ingredients, thus a variety of kadhis are relished across the length and breadth of Indian subcontinent.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mullangi Sambhar Recipe
White radish cut into roundels 1 medium
Split pigeon pea (toor dal/arhar dal) soaked 3/4 cup
Sambhar powder 1 1/2 tablespoons
Turmeric powder 1/2 teaspoon
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Dried red chilli broken 1
Curry leaves 6-8
Asafoetida a pinch
Onion sliced 1 medium
Tamarind pulp 2 tablespoons
Tomato quartered 1 medium
Rice powder 1 teaspoon
Salt to taste
Fresh coriander leaves chopped 1/4 cup
Method
Step 1
Drain and cook the dal with 4 cups water and turmeric powder in the pressure cooker till 3 whistles are given out. Heat oil in a deep non-stick pan.
Step 2
Add mustard seeds and let them splutter. Add red chillies, curry leaves, remove the pan from heat and add asafoetida. Put the pan back on heat, add onion and sauté well.
Step 3
Dilute the tamarind pulp in a little water. Add radish to the pan and sauté for a minute. Add tomato and continue to sauté.
Step 4
Add the tamarind water and a little plain water. Mix well and add sambhar powder.
Step 5
When the mixture comes to a boil, reduce heat, cover and cook for 2-3 minutes or till the raw smells disappear. Add the dal and mix well. Once it comes to a boil, reduce heat and simmer for a while.
Step 6
Mix rice flour with a little water and add to the sambhar. Mix and add salt. Cook till the sambhar thickens a little. Garnish with coriander leaves and serve hot with rice.
Nutrition Info
Calories : 1002 Kcal
Carbohydrates : 131.8 gm
Protein : 39.1 gm
Fat : 35.3 gm
Other : Iron- 14.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
