Mullangi Sambar/Radish Sambar


Toor Dal  – 1/2 cup

Turmeric powder – 1/2 tsp


Radish/Mullangi – 2 cups

Tamarind –  gooseberry sized

Small onions – 1/4 cup

Tomato – 1 no

Sambar powder – 2 – 3 tsp

Chilli powder – 1/2 tsp

Asafoetida – a pinch

For tempering

Mustard seeds- 1 tsp

Urad dal – 1/2 tsp

Dry red chillies – 2 nos

Curry leaves

Coriander leaves



Pressure cook toor dal, turmeric powder, salt and 2 1/2 cups of water for 3- 4 whistles and keep aside. Heat 2 tsp of oil in a pan. Saute radish, onion and tomato. Add this to the pressure cooker. Cook for a whistle. Switch off the stove. Open the pressure cooker. Add tamarind water and boil. Now add sambar powder, chilli powder, asafoetida and boil for 2-3 minutes. Switch off the stove.

Heat oil in a kadai. Splutter mustard seeds, urad dal, dry red chillies and curry leaves. Add this to the sambar. Garnish with coriander leaves

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