Radish Sambar Recipe For Rice

Sambar is mostly a favourite recipe for all and its a common recipe in every southindian households. The recipe I have shared here,specifically goes well with rice. I prepare this sambar for lunch. It involves tamarind pulp, that is apt for rice and I have used homemade curry powder(Refer recipe here) for lunch sambar. I prepare this same sambar with veggies like drumstick and brinjal, Ladys finger, Bottle gourd, etc..

Sambar recipe for tiffin (Will share soon) is somewhat little different without tamarind and that involves Sambar powder (Will share recipe soon)

final

 

For other gravy/curry recipes for rice, Refer here

Ingredients:

Toor dhal – 100 gms

Radish – 1/4 kg

Shallots – 10 nos

Tomato – 3 nos

Curry leaves –  1 sprig

Coriander leaves – 2 tbsp

Tamarind pulp – 1/2 cup

Turmeric powder – 1/2 tsp

Homemade curry powder – 2 tbsp

Mustard seeds – 1/2 tsp

Urad dhal – 1/2 tsp

Methi seeds – 1 tsp

Asafoetida – 1/2 tsp

Sesame oil – 1 tbsp

Salt – to taste

Water – 3 cups (approx)

Method:

  1. Rinse the toordhal and Cook the toor dhal in a cooker for 3 to 4 whistles along with a cup of water and turmeric powder. keep this aside.
  2. In a kadai, heat the sesame oil. Let the mustard seeds splutter and then add the uradh dhal and methi seeds.
  3. Add a tsp of asafoetida also and mix in the shallots, curry leaves and 1 tbsp of coriander leaves.
  4. Fry the shallots till it turns transparent and then add the chopped tomatoes.
  5. Fry tomatoes till mushy.
  6. Chop the radish into thin circles and add it in kadai.
  7. Mix in the homemade curry powder and the tamarind pulp at this stage.
  8. Fry the mixture for 2 mins in a medium flame till the oil start to seperate from the mixture.
  9. Now add the sauted veggie mixture to the cooked toor dhal in the cooker.
  10. Add nearly 2 to 3 cups of water and check for salt.
  11. Now throw in the remaining tbsp of coriander leaves  and close the lid of the cooker.
  12. Cook in high flame for 3 whistles and switch off the flame.
  13. Now piping hot sambar is ready to be served with rice.

Note:

  • Shallots can be added as whole or chopped.
  • Sesame oil taste best for this sambar and its healthy too. You can use any type of cooking oil.
  • You can replace radish with any veggie of your choice.
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