Mullangi Sambar - Arachu Vitta Sambar - Radish Sambar

Sambar can be made in many different ways. I have published a few different varieties in my blog. This one is called the 'Arachu Vitta Sambar', meaning made with freshly ground masala. It does not use pre made sambar powder and is famous for its aroma.

Another speciality of today's sambar is the vegetable that has gone into it. As a Keralite, the only Sambar that I commonly make is with mixed vegetables. In Tamil cuisine, the sambar uses specific vegetables and each one renders its unique taste to the sambar. Like Murungakka Sambar, Venkaya Sambar etc. Mullangi is basically Radish and gives an amazing flavour, smell and taste to Sambar. One of my fav Tamil sambar.



Check out the other Sambar varieties in my blog here

Ezhukari/Thaalakam

Sambar for Tiffin

Kerala Sambar with ground masala

Kerala Style Vegetable Sambar

Sambar - vah re vah style

Ingredients

Radish/Mullangi/Mooli 2 big
Onions 2
Tamarind 1 tsp
Toor Dal 1/2 cup

To roast and grind

Coriander seeds 2 tbsp
Channa dal 2 tbsp
Red Chilli 4
Coconut 1/2 cup

Tempering

Mustard 1/2 tsp
Curry leaf few
Fenugreek seeds 1/8 tsp
Hing a little
Oil

Salt to taste

Method of Preparation

1. Pressure cook toor dal with about 3 cups of water till it is mushed up well.

2. In a pot, add the coriander seeds, channa dal, red chillies. Saute till it starts to change the colour. Add coconut and saute for a couple more minutes till a nice aroma comes. Add to a mixie and grind into a smooth paste adding a little water. You can skip this step and make sambar using 1 tbsp of Sambar powder instead.

3. Heat a little oil in a pot. Add sliced onions. Shallots will work better for this sambar.

4. Peal and slice the radish. When onions starts changing colour, add sliced radish.

5. Saute for a little while. Then add a couple of cups of water and cook till your radish is cooked, but still has its shape. It will kind of change into a transparent colour at this point. It will take a little while depending on the radish you get. Do not add too much salt at this stage cause the Radish absorbs a lot of salt and will have a very salty taste. Add towards the end.

6. Add the coconut paste, tamarind paste, dal and salt. Add some more water as needed. Bring to a boil and then simmer till it all comes together.

7. For tempering, in a small pan heat a little oil. Add mustard to it. When it sputters, add the curry leaf. fenugreek seeds and hing. When it sizzles, add to the sambar.