Mullangi Sambar / Radish Sambar recipe is a classic, and of course, an authentic side dish recipe from South India. This sambar is made with the toor dal(lentil), radish, tomatoes, onion, tamarind, and spices.
This lentil dal is healthy, tasty, and packed with many flavors.
My Love affair with Sambar is never-ending. I did not know the time when it is started. And I did not see the time when it was going to end. I would say it is a lifelong connection with the Sambar forever.
I make this sambar regularly almost every other week in my cozy kitchen. Whenever I buy a radish from the market, I make a Mullangi sambar.
We love to have it, preferably at lunchtime. And we also like to have it with the breakfast dishes. And surprisingly, it matches excellent when served with chapati or roti. So I make Mullnagi sambar in large. And reserve some to serve with breakfast or dinner.
We eat this as a side dish for almost any main course. This recipe is versatile because it can match any main course.
The taste, the flavors, and the Mullangi sambar are excellent. Once you make it, you will fall in love with its taste. And you will be tempted to make it again and again.
The taste of juicy, spicy radish in the sambar makes it worth attempting at home. The final dish is delicious and worth the time you spend in the kitchen to make the dish.
The essential ingredients for sambar are toor dal and radish. Toor dal is healthy and a good source of protein. And the next comes radish. To describe the benefits of radish, it needs a separate post. Radish is high in antioxidants, potassium, and zinc.
For some of you who are wondering what Mullangi Sambar is? Mullangi is only radish, and Sambar is a dish cooked with lentils and many spices. Furthermore, Sambar is a Tamil name for the spicy lentil dal recipe.
This is an Indian Cuisine dish that especially belongs to the Tamil population of Southern India.
Mullangi Sambar is an authentic and traditional recipe we regularly include. This is a simple, everyday dish that is healthy and delectable. Whenever I buy radishes from the store, the first thing I would make is this dish.
If you ask me what is drumstick sambar and this Mullangi sambar? I would say the basic recipe is common between the two. But just the vegetable is changed.
However, the flavor and taste of these two different vegetables are tremendous. On the other hand, they follow the same recipe, have the same cooking method, and have the same cooking time.
But the final dish would differ from one another.
Due to globalization and modernization, new dishes and recipes have invaded the modern Indian kitchen. But this Mullangi Sallabar is still popular and has not lost its vital role in the everyday menu of most Tamil people's homes.
This Mullangi Sambar is meant to be served as a side dish with steamed rice. But very versatile, as it is best to serve as a side dish for the Indian breakfast items. And also a side dish for the Indian dinner dishes.
The spices include but are not limited to mustard, fenugreek seeds, and curry leaves.
This Mullangi Sambar is the perfect balance of deliciousness and healthiness. It is healthy, made with protein-rich lentils, vitamin-rich radishes, and just one teaspoon of cooking oil. This is a wholesome, healthy dish. I will also say this dish is worth spending time in the kitchen to make.
While this Mullangi sambar is cooked in the entire Tamil Nadu kitchen, the recipe followed by each family would be different. And the taste of this recipe would also differ in every home.
Some prefer the thicker version of sambar, while others love the thinner version. And every family has some exclusive spice powder as well.
This Radish Sambar recipe is easy, and the process is straightforward. Still, you will get the same authentic and traditional taste. Not to mention, this is most suitable for people with limited access to that kitchen.
Can I use any variety of radish? Radish can be of any type, ranging from red to Indian radish.
Can sambar be made without tamarind? Tamarind is an essential and authentic ingredient added to sambar. If tamarind is unavailable while making, it can be substituted with tomatoes. But the taste and the color of the Mullangi Sambar would change slightly.
Can sambar be made with chana dal? There is no strict rule to make Sambar. Similarly, there is also no strict list of ingredients for cooking. You may also use chana dal. But the texture and the taste would completely differ from the one made with toor dal. Toor dal sambar is thick and creamy, whereas chana dal sambar differs in texture and flavor. I prefer to make Sambar with toor dal or masoor dal.
Can sambar be made with masoor dal? Massor dal is the perfect alternative to toor dal. The dish's taste and texture would not change much when substituting masoor dal with toor dal.
Can you freeze sambar? Yes, the Sambar can be frozen. It also retains the taste and texture after reheating. For reheating, microwave it for 3-4 mins, depending on the quantity of leftover sambar.
How to make Mullangi Sambar:
Soak lemon-sized tamarind in ½ cup of water for half an hour. Then extract, strain, and keep aside.
Pressure cook ⅓ cup of toor dal in ⅔ cup of water. Ideally, in medium flame for around 12 minutes or three whistles. Rest it for 10 minutes and keep it aside. We need these later in the cooking.
Peel the skin of the radish and slice evenly.
In a pan, add a tablespoon of cooking oil. Add mustard seeds, urad dal, and fenugreek seeds. Fry them until mustard crackles.
Now add curry leaves, asafoetida powder, and finely chopped onion. Saute until onion turns pink and translucent.
Then add radish, and saute radish for 2 minutes.
Add 1 cup of water, cooked dal, chili powder, turmeric powder, salt, and roughly chopped tomatoes in a pot. Allow it to boil for about 12-15 minutes or until the radish becomes well done.
Add tamarind extract, and again bring mullangi sambar to boil for 12 minutes or until tamarind leaves out raw flavor.
Remove it from the stove. Transfer it to the serving bowl.
Serve along with white rice.
Store the leftover Mullangi Sambar in an airtight container. It is good to use up to 3-4 days if refrigerated. The leftover can be served as Idli, dosa, Roti, or chapati.
Other recipes you may like,
Printable recipe card
Mullangi Sambar / Radish Sambar
For the tamarind extract
- 2 tablespoon tamarind pulp (size)
- ½ cup water
For the dal
- ⅓ cup split pigeon pea /toor dal
- ⅔ cup water
- 4 cups water approximately
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 2 teaspoon salt or as required
- 2 tomato roughly chopped
For the tamarind extract
- Soak lemon sized tamarind in ½ cup of water for half an hour.
- Then extract, strain and keep aside.
For the dal
- Add split pigeon pea to the pressure cooker, add water and close the lid.
- Cook in medium heat till the first whistle.
- Then switch to the low heat, and cook for 10 minutes.
- Rest it for 10 minutes to release the steam.
- Set aside.
- In a large pan, add a tablespoon of vegetable oil, mustard seeds, urad dal, and fenugreek seeds.
- Wait till the mustard crackles.
- Now add curry leaves, asafoetida powder and finely chopped onion. Saute until onion turn pink and translucent.
- Then add radish, saute radish for 2 minutes.
- Now add 3 cups of water, cooked dal, red chili powder, turmeric powder, salt, and roughly chopped tomatoes.
- Allow it to boil for about 12-15 minutes or until radish cooked thoroughly.
- Now add tamarind extract, again bring the sambar to boil for 12 minutes or until tamarind leaves out raw flavor.
- Serve hot with steamed rice.