This is a lifetime favorite. It is available every other day at home. Radish sambar is one of the yummiest creations on earth. Glad to have known and relished it to the last drop.
Preparation time: 25-30 mins
Serves: 2
Ingredients:
Radish (mooli/mullangi) 1
Pigeon peas (toor dal/kandipappu) 1 cup
Tamarind (imli/chintapandu) 1 blob
Sambar powder 1 tbsp
Ghee 2 tsp
Mustard seeds 1 tsp
Curry leaves 4-5
Red chilli 1
Pinch of asafoetida
Pinch of turmeric
Salt to taste
Fresh and grated coconut for garnish
Method:
Wash, add a pinch of turmeric and pressure-cook the pigeon peas to 4 whistles. Alternatively boil until soft and well mashed.
Wash, peel and slice the radish into thin and round circles.
Add around 1 cup water or water enough to immerse the radish slices, cover and boil on medium heat until soft and cooked. This should take around 10 mins.
Add a blob of tamarind, the cooked pigeon peas and cook for around 5 mins.
Add sambar powder, salt and stir well. Leave to boil for a couple of minutes.
In the meanwhile, heat ghee in a pan and add a red chilli (optional, in fact small sambar red chillies if you find them) and mustard seeds. As they pop, add the curry leaves and a pinch of asafoetida.
Season the sambar with this tempering and remove from heat. Garnish with fresh and grated coconut before serving.
Pour thick and soupy sambar over a cup ghee laden hot rice, mix and have with some tangy lime pickle. As for the radish slices, most of them will dissolve the moment they are on the tongue. If a few are left, dip each in ghee and savor it. YUMMMMMMM!
There might be a thousand varieties of radish sambar and an equal number of radish recipes. But nothing in the world can beat this one. This is it! Can’t stop drooling, shall dig into the hot sambar rice NOW…
Preparation time: 25-30 mins
Serves: 2
Ingredients:
Radish (mooli/mullangi) 1
Pigeon peas (toor dal/kandipappu) 1 cup
Tamarind (imli/chintapandu) 1 blob
Sambar powder 1 tbsp
Ghee 2 tsp
Mustard seeds 1 tsp
Curry leaves 4-5
Red chilli 1
Pinch of asafoetida
Pinch of turmeric
Salt to taste
Fresh and grated coconut for garnish
Method:
Wash, add a pinch of turmeric and pressure-cook the pigeon peas to 4 whistles. Alternatively boil until soft and well mashed.
Wash, peel and slice the radish into thin and round circles.
Add around 1 cup water or water enough to immerse the radish slices, cover and boil on medium heat until soft and cooked. This should take around 10 mins.
Add a blob of tamarind, the cooked pigeon peas and cook for around 5 mins.
Add sambar powder, salt and stir well. Leave to boil for a couple of minutes.
In the meanwhile, heat ghee in a pan and add a red chilli (optional, in fact small sambar red chillies if you find them) and mustard seeds. As they pop, add the curry leaves and a pinch of asafoetida.
Season the sambar with this tempering and remove from heat. Garnish with fresh and grated coconut before serving.
Pour thick and soupy sambar over a cup ghee laden hot rice, mix and have with some tangy lime pickle. As for the radish slices, most of them will dissolve the moment they are on the tongue. If a few are left, dip each in ghee and savor it. YUMMMMMMM!
There might be a thousand varieties of radish sambar and an equal number of radish recipes. But nothing in the world can beat this one. This is it! Can’t stop drooling, shall dig into the hot sambar rice NOW…
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