Mullangi sambar

 

Ingredients

    Radish [Mullangi] – 3
    Toor dal – ¼ cup
    Sambar Onion [Shallots]- 6
    Dry red chilli -1
    Curry leaves – 1 spring
    Coriander leaves – 2 springs
    Red chilli powder – ¼ tsp
    Turmeric powder – ¼ tsp
    Asafetida a pinch
    Mustard seeds – 1 tbsp
    Bengal gram & urad dal – 1 tbsp
    Jaggery – ½ tbsp [grated]
    Oil – 3 tbsp
    Salt to taste
    Water as needed

For roasting and grinding ingredients

    Fenugreek – ½ tbsp [dry roast & grind separately]
    Bengal gram – ½ tbsp
    Urad dal – ½ tbsp
    Coriander seeds-1/2 tbsp
    Cumin seeds – ½ tbsp
    Dry red chilli -1
    Coconut - 2 tbsp [grated]
    Sambar onion [shallots] - 6
    Tomato - 1
    Heat pan with oil then roast ingredients then grind to fine paste with 1/4 cup of water

Method

    Wash and peel radish. Then cut into circles.
    Boil toor dal with turmeric in cooker for 4 whistles.
    Heat pan with oil then add mustard seeds. Once it’s spluttered add Bengal gram, urad dal & onion sauté till soft.
    Add dry chilli & curry leaves. Then add fenugreek powder, asafetida sauté gently.
    Add radish, turmeric & red chilli powder sauté well. Then add water cook till soft.
    Add ground paste mix well & let it boil then add boiled toor dal mix well.
    When bubbles comes out add jaggery and salt mix well.
    Cut off heat & sprinkle coriander leaves, serve hot with rice, idli or dosa