Radish Curry/ Mullangi Sambar

Table of content

About the dish
Preparation Time
Cooking Time
Ingredients
Preparation 

1. About the dish

Radish/Mullangi (in Tamil) has a unique aroma and blends nicely with the tamarind water thereby giving a good taste to this recipe. Of all sambar veggie's, the radish/mullangi taste best to the sambar. This sambar, it reminds of my good old school days, I personally love this when my mom prepares it, she has her personal touch to it. She always prepare when some one visiting our home or an any special occasion. As she used to say that it has a special aroma so it makes the feast even more delicious to the guest. This sambar goes well with aviyal.

2. Preparation time

It takes almost 5 to 8 minutes. Just soak the Tamarind in water for 5 minutes and cut the radish/ mullangi. Soak the pigeon peas (toor dhal).

3.Cooking time

It take almost 15 to 20 minutes.

4. Ingredients

The Ingredients listed below for three people:

 Radish                                -   1
Onion                                  -    1
 Pigeon Peas(toor dhal)       -   1 cup 
 Tamarind                             -  1 small gooseberry size
Turmeric                              -   1/4 tea spoon
Curry Leaf                           -   5 to 6 leaves
Green Chili                          -   2 no
Sambar Powder                    -  1.5 table spoon
Salt                                       
Oil                                        

For seasoning

Mustard seeds                        - 1tea spoon
Fenugreek seeds                    - 1/2 tea spoon

5. Preparation

1. To start this recipe, first soak the Toor dhal (pigeon Peas) in water for 5 minutes. Then to a pressure cooker add toor dhal (pigeon peas), 1/4 tea spoon or less of turmeric powder to it and let it cook on medium flame for 4 whistle.
2. Now transfer the cooked dhal to a bowl or vessel and with the help of a serving spoon make it mushy and keep aside.
3. Then strain the tamarind water from its pulp and keep aside in a bowl. If you are using tamarind paste you can skip this step.
4. Take a pan or kadai, add some oil (2 table spoon). Add 1 tea spoon of mustard seed, 1 tea spoon of fenugreek seed. Once it all popped up, add 2 slit green chili, some curry leaves.
5. To the mixture, add radish/mullangi and sauté it for a minute, then add 1chopped onion and sauté it for a minute. 
6. Add the tamarind water and let it boil on medium flame for 5 minutes, then add 1/4 tea spoon of turmeric powder, 1/4 tea spoon or less hing to it. 
7. To a boiling tamarind water, add 1.5 table spoon of sambar powder to it and let it boil for another 10 minutes to cook raw sambar powder. After 10 minutes add salt as needed.
8. Once sambar powder gets cooked, add mashed dhal to it and give a nice stir.
9. Let it boil for another 2 minutes, to make dhal blend with veggie's and tamarind pulp. Consistency of the sambar must be thick, once it all gets mixed up switch off the flame.

The Radish/ Mullangi sambar is ready to go with the rice.