Current track




Mullangi Sambar | Radish Sambar Recipe

Written by on February 2, 2023

Mullangi sambar is an easy and delicious South Indian sambar variant made with white radish, pigeon pea lentils, tamarind, herbs and spices. This radish sambar is a healthy and comforting meal when paired with steamed rice.

For Cooking Lentils
  • ½cup tur dal (tuvar dal, arhar or pigeon pea lentils)
  • 2 to 2.5cups water – for pressure cooking dal
  • 1 to 2pinch turmeric powder
Other Ingredients
  • 2cups peeled and sliced white radish (mullangi or daikon or mooli)
  • ¼cup tamarind pulp – ¾ or 1 tablespoon tamarind soaked in ¼ cup water for 20 to 30 minutes and then squeezed with the juice extracted and strained.
  • 2 to 3teaspoons Sambar Powder
  • 1teaspoon mustard
  • ¼teaspoon fenugreek seeds (methi dana)
  • 5 to 6shallots or pearl onions (sliced or chopped)
  • 1 to 2dry red chilies – halved and seeds removed
  • ¼teaspoon asafoetida (hing)
  • ½teaspoon urad dal (husked and split black gram) – optional
  • 1sprig curry leaves
  • 1medium size tomatoes – chopped
  • 2tablespoons oil – any neutral flavored oil or gingelly oil (oil made from raw sesame seeds) or coconut oil
  • salt as required
  • ½teaspoon sugar or jaggery (optional)
  • ¼teaspoon turmeric – for adding in sambar
  • 1 to 1.5cups water for sambar
  • Pick and rinse the lentils well. Pressure cook the lentils with a pinch of turmeric in 2 or 2.5 cups water for 6 to 7 whistles on medium flame.
  • Meanwhile, as the lentils are cooking, soak the tamarind in ¼ cup water.
  • Rinse and later chop all the veggies that are required like radish, shallots, tomatoes etc
  • Once the pressure of the cooker drops down on its own, then only open the lid.
  • The lentils would be softened and mushy. If the lentils are undercooked, then pressure cook again adding some water if required.
  • Lightly mash the cooked lentils with a spoon or wired whisk and set aside.
Making Mullangi Sambar
  • Heat oil in another pan. Lower the heat and add the mustard seeds and let them splutter.
  • Now add fenugreek seeds and urad dal. Fry till the urad dal turns golden stirring often on low heat.
  • Add the shallots or pearl onions. Sauté stirring often till the shallots become translucent.
  • Then add dry red chilies and asafoetida (hing). Stir and saute for some seconds.
  • Add the tomatoes and curry leaves. Saute till the tomatoes soften.
  • Then add the radish and turmeric powder. Stir and saute for a minute.
  • Add water and salt as required. Cover the pan with a lid and cook over medium heat till the radish slices are fork-tender.
  • Remove the lid. Then add the mashed lentils.
  • Add the tamarind pulp and sambar powder.
  • Add sugar or jaggery if you like. Simmer for 5 to 7 minutes or until all the flavors come together and the raw aroma of the tamarind goes away.
  • If the sambar appears thick, then add some hot water and simmer for a few minutes. Garnish with coriander leaves.
  • Serve the mullangi sambar hot or warm with steamed rice or idli or dosa or uttapam.
  • Best to enjoy this radish sambar on the same day. I would not suggest refrigerating as the taste and flavor changes completely the next day.
Join Sneh Chaudhry in Mahekta Aanchal from 9 am to 2 pm on Radio Sargam on 103.4FM in Suva to Nausori Corridor, Central Division, Nadi, Lautoka & Labasa, 103.2FM in Sigatoka, Coral Coast, Ba, Vatukoula, Tavua & Savusavu and 103.8FM in Rakiraki.

Reader's opinions

Leave a Reply

Your email address will not be published. Required fields are marked *