Radish sambar goes with steamed rice and also with tiffin varieties.
|Onion (roughly chopped)||1|
|Toor dal||½ cup|
|Tamarind||small gooseberry size|
|Chilli powder||¼ tsp|
|Turmeric powder||¼ tsp|
|Sambar powder||1 tsp|
|Curry leaves||1 sprig|
|Castor Oil||¼ tsp|
|Cooking Oil||1 tsp|
1). Slice the radish into 1/2" discs. Soak Toor dal in water for 20 minutes. Soak the tamarind in 1/2 cup water, extract the juice and discard the pulp. Keep it aside.
2). Saute the sliced radish pieces in a tbsp of oil. Pressure cook dal along with sauteed radish, turmeric powder and 1/2 tsp of castor oil. Once the pressure releases, mash the dal with a laddle. Keep it aside.
3). Heat cooking oil, add mustard seeds and fenugreek. When mustard splutters add hing, curry leaves, green chillies, chopped onion and saute till transparent.
4). Add the tamarind extract along with sambar powder, chilli powder and salt. Mix well and bring to a boil. Let it boil until the sides become frothy.
# Radish Sambar requires less tamarind than the traditional Sambar. So adjust accordingly.
# I have used pink baby radish, you can use any radish varieties for this sambar.
# Shallots suits best for the sambar, if u don't have use regular onions. You can also include drumstick with radish.
# Soaking the toordal is optional but it will speed up the cooking process. As I cooked the radish pieces along with toor dal, I didn't want to leave it for more whistles and make it mushy.
If you enjoy reading my blog, Join my page on Facebook / follow me on Twitter / add me on Google+
Related Posts :-
Click here for more :- Radish Recipes
Click here for more :- Rice Accompaniments
Click here for more :- Tiffin Accompaniments
Click here for more :- Sambar Recipes