Fond as South Indians are of Sambar – a dish which has gained International prominence,there are certain variations of the same which are sometimes unknown to people and this is one of them.This is a simple but uber-delicious dish which can be had with plain steamed rice.We have it with Rotis as well.
Preparation Time – 45 Minutes
Makes – 4 servings
INGREDIENTS
1 big or 2 small Radishes(the long white ones – can use the small red ones as well.Use 3-4 small Radishes)
A lime sized ball of Tamarind
Salt to taste
2 Tbsp Sambar Powder
1/2 liter water
1/4 cup Tur Dal(Yellow Lentils)
2 tsp Turmeric Powder(Haldi)
For the Tempering:
1 tbsp Ghee/Refined Oil
2 tsp Mustard Seeds(Rai)
1/2 tsp Fenugreek Seeds(Methi)
1 Dried Red Chili
2 tsp Asafoetida
METHOD
Boil the Tur Dal in water till mashed.Peel the Radishes to remove the outer skin and some roots if needed.Chop the long Radish into roundels and the small Radishes into chunks.
Heat water in a pan and add Salt and Turmeric Powder.Bring to a boil.Add the Radishes and boil till they are tender.Add the Sambar Powder and the Tur Dal.Cook further till all ingredients are merged and the liquid is thick.Check for salt here and adjust if less.
For the tempering :
Heat Ghee/Oil in a Tadka Kadai and add Mustard seeds and Dried Red Chili.When the seeds pop,add the Fenugreek Seeds and Asafoetida.Pour over the Sambar and boil for 5 minutes more.
Take off heat and serve hot with steamed Rice,Ghee,any stir-fry vegetable and Papads.
Radish Sambar with Cabbage Poriyal,Rice and Papads..