🥄 Mullangi Sambar Recipe | South Indian Radish Sambar

“A bowl of Mullangi Sambar is more than just food — it’s comfort, tradition, and homely goodness in every sip!”

Mullangi (radish) sambar is a beloved South Indian dish, pairing the mild spiciness of sambar powder with the earthy flavor of radish. Cooking the radish just right is key — when softened and translucent, it blends beautifully with the tamarind base and cooked dal. Served with hot rice, idli, or dosa, this sambar makes for a satisfying and wholesome meal.

🛒 Ingredients

For Pressure Cooking Dal

• Toor Dal – 1 cup
• Water – enough to cook
• Turmeric Powder – ¼ tsp
• Ghee – ½ tsp

For Tamarind

• Tamarind – gooseberry-sized ball
• Warm Water – for soaking and pulp extraction

Vegetables & Seasoning

• Mullangi (Radish) – 2 to 3, peeled and sliced into thin rounds
• Onion – 2, thinly sliced
• Tomato – 1, finely chopped
• Green Chili – 1 to 2, slit
• Sambar Powder – 1 to 1.5 tbsp
• Salt – to taste
• Water – as required

For Tempering

• Oil (preferably mustard oil) – 2 tbsp
• Mustard Seeds – 1 tsp
• Hing (Asafoetida) – a pinch
• Curry Leaves – 1 sprig

Garnish

• Fresh Coriander Leaves – 2 tbsp, finely chopped

👩‍🍳 Instructions

1. Cook the Dal

• Wash toor dal thoroughly.
• Pressure cook with water, turmeric powder, and ½ tsp ghee for 3 whistles.
• Once pressure releases, mash the dal well and keep aside.

2. Prepare Tamarind Pulp

• Soak tamarind in warm water for a few minutes.
• Extract pulp and keep ready.

3. Cook the Base

• Heat oil in a sambar pot.
• Add mustard seeds; let them splutter.
• Add green chili and onions. Saute until translucent.
• Add tomato and cook until mushy.
• Add hing and curry leaves, saute for a minute.

4. Add Radish

• Add sliced mullangi and saute well.
• Cook for 5–7 minutes, stirring in between.
• The radish should turn translucent — this step is key to remove its raw smell.

5. Add Tamarind & Spices

• Pour in the prepared tamarind pulp with sufficient water.
• Add sambar powder and salt.
• Cook until the raw smell of tamarind disappears.

6. Finish the Sambar

• Add the mashed toor dal and mix well.
• Bring the sambar to a boil on medium-high flame.
• Simmer for 3–5 minutes on medium-low flame.
• Garnish with fresh coriander leaves and switch off.

Serve hot with steamed rice, idli, dosa, or vada.

🍽️ Serving Suggestions

• Traditionally paired with hot steamed rice and a dollop of ghee.
• Also makes a great side for idli, dosa, pongal, or upma.
• Pair with papad or poriyal for a complete South Indian meal.

🥗 Nutritional Highlights

• Toor Dal – Excellent source of plant protein, potassium, and dietary fiber.
• Radish – Rich in Vitamin C, aids digestion, and has detoxifying properties.
• Tamarind – Adds tang while aiding digestion.
• Spices (sambar powder & hing) – Boost flavor and improve gut health.

🧊 Storage

• Fresh Sambar – Best enjoyed the same day for full flavor.
• Refrigeration – Can be stored in an airtight container in the fridge for 1–2 days.
• Reheating – Simmer gently on stovetop; add little water if it thickens.

Enjoy this traditional Mullangi Sambar — tangy, spicy, and soulful, just like in a South Indian home! 🥄✨

Video Tutorial