Radish /mooli sambar

RADISH / MOOLI SAMBAR

INGREDIENTS

• Tuvar dal – 1/2 cup
• Radish roundels – 1 1/2 cup
• Small onions / shallots chopped – 12 [ 1 small onion ]
• Tomato – 1
• Tamarind – small lemon size
• Oil – 1 tbsp
• Mustard seeds – 1 tsp
• Fenugreek seeds – 1/4 tsp
• Red chilli – 1 broken
• Curry leaves – few
• Freshly grated coconut – 1/4 cup
• Sambar pwdr – 3 tbsp or as per your taste
• Chilli pwdr – 1/2 tsp [even sambar pwdr has chilli so adjust accordingly ]
• Turmeric – 1/4 tsp
• Asafoetida – 1 generous pinch
• Chopped coriander leaves to garnish
• Ghee – 1 tsp
• Jaggery – 1/2 or 1 tsp

PREPARATION

1. Clean ,wash ,rinse and soak the dal for 20 mins.
2. Pressure cook the dal + tomato + turmeric + little salt till the dal is cooked well.
3. Once the pressure releases ,open the cooker and mash the dal + tomato well . Add 2 1/2 or 3 cups of water .
4. Soak tamarind in 1 cup of hot water for sometimes and extract the juice .
5. Peel the radish and slice it into thin /thick roundels .Cook it with very little salt till it is soft.

METHOD

Heat oil in a pan , add mustard seeds  and let it splutter .

Add fenugreek seeds and fry .[ methi seeds should not burn else it will give a bitter taste ]

Add onions + curry leaves + red chilli and fry till translucent .

Add the coconut + asafoetida and fry till light brown.

Lower the flame and add sambar pwdr + chilli pwdr and fry .[ don’t burn it ]

Add the tamarind extract and mix well.

Add  salt and cook till the mixture thickens and the raw smell of tamarind goes .[ remember we have already added salt while cooking the dal and radish ]

Now add the cooked radish and mix well .

Add the cooked dal and mix well.

*** Sambar thickens on cooling so adjust water accordingly .

Allow it to boil for 1 or 2 mins

While it is boiling add the jaggery and 1 tsp ghee .

Off the flame and garnish with coriander leaves .

Sambar is ready to serve .

Goes well with rice / idli /vada /sambar or just enjoy as a soup .

NOTES

1. My sambar pwdr has less spice so added chilli pwdr .Add chilli pwdr according to your taste and your csmbar pwdr spice level.
2. I like strong flavour os sambar so added 3 tbsp masasla ,you add according to your taste.
3. Frying the sambar masala with the coconut enhances the flavour.
4. Be careful with tamarind ,too much will make it tangy and less will make it bland .
5. Same recipe goes for any veg sambar .
6. To save time I have pressure cooked the dal and vegetables together by keeping the veges in a separate small container in the cooker.
7. You can take a mixture of tuvar + masoor dal.
8. The taste of sambar varies on which sambar pwdr you have used.
9. You can also make sambar of single vegetable like shallots sambar ,brinjal sambar ,drum stick sambar , radish sambar or even ladyfinger sambar .For lady finger or brinjal sambar fry them and cook and add to the sambar .
10. Quantity of sambar powder depends on your choice .I add more as I like the strong aroma of it.
11. Adding a piece of jaggery is for hotel type taste.
12. In hotels they also add food colour.[ mostly udipi hotels]
13. You can add chilli powder also while adding sambar pwdr if you want more spicy flavour. Sambar pwdr already has chilli.
14. Add hot water while adding water to dal to change the consistency from thick to thin.
15. The sambar thickens as it cools hence the dal has to be watery.
16. You can refrigerate and use for 2 days.
17. You can use the same sambar for making sambar rice = take a pan with 2 tsp ghee add 2 cup of sambar and 1 cup of cooked rice and cook for some time till it thickens serve with curd and SouthIndian papad.
18. Sambar goes well with medu vada or idlis .
19. After adding tamarind juice its must to cook till oil separates and raw flavour of tamarind goes.
20. It’s better to use Shallots (SouthIndian sambar onion) than regular onion
21. If you don’t have white pumpkin or SouthIndian cucumber then you can just add the regular cucumbers which we use for salad.
22. Go for flat unpolished tuvar dal.

HOMEMADE SAMBAR POWDER RECIPE –

INGREDIENTS

• 12 – red chillies
• 1/2 tsp – jeera/cumin seeds
• 1 tsp – peppercorn
• 1 tsp – channa dal
• 1 tsp – urad dal
• ½ tsp – asafoetida
• 1 tsp – tuvar dal
• 1 tsp – methi/fenugreek seed
• 2 tbsp – coriander seeds
• 1 tsp – turmeric powder

METHOD

Dry roast the above ingredients one by one except the turmeric till crispy and light golden brown.

Add turmeric pwdr and grind it into a fine powder .

You can also sieve the pwdr to get a very fine powder.

******If you are located some where near Chembur [Mumbai] then pls try  sambar pwdr from JYOTI MILLS on SHELL- COLONY ROAD.

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