Paired with Sona
(of “Spill the Spices“)
for this Bloghop, I was pleasantly surprised to discover her space through BlogHop Wednesdays that enters its 17th edition today 🙂 A newbie blogger, Sona’s blog
is very well designed and is almost clutter free. As she predominantly has
blogged South indian stuff (curries etc), it wasnt difficult to select the Mullangi Sambhar (Radish Sambhar) from her
index. As most of us love this dish at home, it paired very well with plain
steamed rice and fried papads – thats a quick and perfect meal for the summers
right?? I added mixed veggies like french beans, sweet potatoes and a few onions
too. This dish goes well with cool Curd Rice. Without much ado, lets
get to the recipe now…
Prep time – 10 mins
Cook time – 10 mins
Serves – 2
Difficulty level – Easy
Serving Suggestions – Curd rice / Plain rice + Papad
- Diced Mixed vegetables – 2 cups ( I used Radish, Kohlrabi,French beans, carrots
and sweet potato)
- Onions – 1 medium (optional)
- Green bell pepper – 1 medium sized
- Toor Dal / Split Pigeon Pea – 1/4 cup
- Tamarind Extract – 2 TBSP (or 1/4 cup tamarind pulp)
- Salt – to taste
- Oil – 2 tsp
- Sambhar powder* – 2 TBSP (See Notes below)
- Turmeric – a dash
- Asafoetida – a pinch
- Tempering : Mustard + curry leaves
1) Soak Toor dal in warm water for 10 mins. Pressure cook with a
pinch of turmeric for 2 whistles till soft and mushy. Pressure cook the veggies
also along with the dal, but in a separate container (all veggies except
2) In a kadai, heat 1 tsp oil. Saute chopped onions and diced bell pepper. Add
asafoetida and pressure cooked vegetables, cooked dal, Sambhar powder, tamarind extract (or pulp) & salt.
Mix well. Add 1 – 2 cups of water to this and simmer on medium-high covered for
8-10 mins. Season with mustard and curry leaves and serve hot with plain rice and
papad or with yummy cool Curd rice.
If you have run out of Sambhar powder or want to make this sambhar
richer, you can also roast and grind the following ingredients (for single use)
and use it in place of the Sambhar powder:
- Coriander seeds – 1 TBSP
- Red Chillies – 2 nos
- Jeera / Cumin – 1/2 tsp
- Raw rice – 1/2 tsp
- Grated coconut – 3 TBSP
Dry roast all the ingredients (except coconut) in a dry pan. Grind
with a little water and coconut to a smooth paste. Use in place of the Sambhar
Powder. Saute the paste thoroughly till the raw smell disappears and then add the veggies and cooked dal.
Delicious and Comforting dish. Very healthy too..
Divya's Culinary Journey
Vegetable sambar looks very inviting and tasty. Thanks for sharing the recipe of sambar powder.
My kind of comforting food, sambhar looks super flavourful and inviting.
Delicious and flavourful sambhar,with so many vegetables..never tried adding raddish in sambhar..will try soon..
My favourite..with rice and appalam
That looks very nice and the addition of vegetables has made it healthier.
Never tried adding Sweet potatoes to Sambar Kalyani. will have to try it the next time.
Event : Fruit Recipes
That looks great, you are like me, I also try to put a lot of veggies in my sambhar 🙂
Thanks Kalyani for trying out this recipe, hope you liked it and glad to know you liked my space 🙂
The pasta was really yummy, thanks for sharing the recipe.
Spill the Spices
I love Radish in my sambhar.. Nice clicks Kalyani
very good recipe. looks so yummy. bookmarked
Visit my recipe Banana Lassi – BHW17.
Flavorful sambar ..
My fav.. looks so tempting and perfect.. thanks for sharing !!
Love the color of the sambar…such a versatile south indian gravy that can go with rice or other tiffins. Love it. Jayanthi (www.sizzlingveggies.com)
love Mulangi sambhar, that's our favourite especially kids :), beautiful clicks
sambhar… ubiquitous yet missed if not made atleast once in a week… loved this bowl kal!