Radish Sambar is an authentic Tamil Nadu special
recipe. Some like it spicy, while others add a touch of jaggery to
sweeten it, some avoid adding tomatoes. Sambar masala generally made using ground coconut and
spices(Araichu vitta sambar), freshly ground spices, pre-ground sambar powder. In most South Indian homes sambar is a dish that finds a place on the
meal table almost every day.
INGREDIENTS:
To
make a Simple single vegetable sambar,Vegetable choices varies from pearl onions,
radish, brinjal, flat beans, bhendi, drumstick leaves, drumstick to a whole
array vegetables. Each vegetable sambar gives different taste and you have a
completely different flavor profile to relish.
INGREDIENTS:
Toor dhal- 1 cup
Radish, peeled and chopped as discs- 1, big
Onion, chopped lengthwise -1, big
Garlic- 3 cloves
Tomato, chopped- 2
Tamarind, soaked in water- small gooseberry size
Turmeric powder- ¼ teaspoon
Chilli powder- 1 teaspoon
Coriander powder- 1 ½ teaspoons
Sambar powder- ½ teaspoon (optional, I have not added)
Sambar powder- ½ teaspoon (optional, I have not added)
Coriander leaves, chopped- handful
To Temper:
Oil- 3 teaspoons
Mustard seeds- 1 teaspoon
Fenugreek seeds- ½ teaspoon
Jeera/ cumin seeds- ½ teaspoon
Curry leaves- 1 sprig
Asafetida- ¼ teaspoon
PROCEDURE:
- Pressure cook the toor dhal with turmeric powder (on medium flame for 3 whistles). Open the cooker when the steam releases.
- Soak the tamarind in quarter cup of water.
- Pour two teaspoons of oil in a pan and add the onion and sauté it till becomes soft. Then add the garlic and cook for a minute. Then add the tomatoes and cook till it starts to become mushy.
- Now add the chopped radish and sauté for two minutes. Then add a cup of water and salt; close the lid and allow to cook for 5 minutes.
- When the radish is almost cooked, add the turmeric, chilli powder, coriander powder, sambar powder and tamarind extract; allow to boil this mixture till the raw masala smell and the raw smell of tamarind leaves.
- In a separate pan pour two teaspoons of oil and add mustard seeds, fenugreek seeds, cumin seeds.
- When mustard seeds crackles and fenugreek seeds turns slight brown colour add the curry leaves and switch off the gas; add asafetida in that hot oil.
- Transfer this tempering into the sambar and allow to boil well once. Check the salt and sprinkle with coriander leaves and switch off the gas.
- Note: I like the sambar to be thick. You can adjust the water, according to your required consistency.
- After adding tamarind water allow to cook the sambar well till the raw taste of tamarind leaves.
- Do not add tamarind before cooking the vegetable. If you add before the tamarind will not allow your vegetable to cook.
- Do not over fry the fenugreek seeds (Dark brown), that may turn your sambar bitter.
My favorite! Looks lovely!
ReplyDeletelove sanber with radish..tempting clicks..
ReplyDeletelove radish sambar. Love the first click with rice and papad.
ReplyDeletelooks really so yum...
ReplyDeleteVery tasty and spicy side. Tempting clicks.
ReplyDeleteLooks yum..lovely clicks n steps to make delicious sambar. .
ReplyDeleteRadish sambar looks delicious.
ReplyDeletei love radish raw and cooked... delicious sambaar..Thanks for linking this flavorsome recipe at my event..looking forward for many more....
ReplyDelete