Raddish (Mulangi) Sambhar

After so many years, I finally decided learnt to prepare sambhar after speaking to mom and getting the how-to over the phone. Mulangi sambhar has always been one of my favourites and it turned out delicious. However, I do bring in my own flavour to the dish and not necessarily align with my mom's take.

Toovar dal
Dry red chillies
Mustard seeds
Curry leavesAsafoetida
Fenugreek seeds
Chilli powder
Sambhar podi
Gingely oil

1. Pressure cook the dal and raddish.
2. Soak the tamarind in hot water, remove the pulp, and strain the tamarind water.
3. In a vessel, boil the tamarind juice along with the sambhar powder, until the raw smell evaporates.
4. Mash the dal and dilute it in water.
5. Add the mashed dal and raddish to the tamarind water.
6. Add a turmeric, asafoetida, chilli powder and salt.
7. Allow the sambhar to boil until it thickens.
8. In a wok, heat gingely oil and splutter dry red chillies, fenugreek seeds, curry leaves, mustard seeds and pour over the sambhar.
Serve hot with rice or rotis.


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