Description
Mullangi ~ White Radish has a strong pungent smell which makes it an unwanted guest in many homes. Though it smells awful, it is still under my weekly menu because of its medicinal qualities. In simple words… it purifies blood, excellent for curing piles, constipation, urinary, liver and stomach disorders. If you are a fan of spicy Thai food… you will know what I am talking about. My mom makes this delicious sambar in 2 steps which involves pressure cooking, which does the work in less than 20 minutes if you have double pan pressure cooker, something like this…..
White Radish ~ Daikon ~ Chinese Radish ~Japanese Radish
Hindi ~ Mooli
Tamil, Telugu and Kannada ~ Mullangi
White Radish Sambar / Mullangi Chaaru / Lentil Gravy / Mooli sambar / Mullangi Sambar / Thanni Sambar.
| Ingredients-1 | |
|---|---|
| 1 cup | Toor dal |
| 2 cup | Water (for the first pan) |
| Ingredients-2 | |
|---|---|
| 2 nos | Onion (sliced lengthwise) |
| 2 nos | Tomato (big dices) |
| 1 no | Green chili |
| ¼ tsp | Turmeric powder |
| 1 tsp | Red chili powder |
| 2 tsp | Coriander powder |
| 2 tsp | Salt |
| 20 nos | White radish pieces(cut in like thin rounds) |
| 2 cup | Water (for the second pan) |
| 2 tsp | Tamarind juice (or thick store bought pulp 1/4 tsp) |
| Ingredients-3 | |
|---|---|
| ¼ tsp | Mustard seeds |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Fenugreek seeds |
| ¼ tsp | Asafoetida powder |
| 1 no | Dry red chili |
| 5 nos | Curry leaves |
| 1 tsp | Ghee |
| 3 stks | Coriander leaves (chopped for garnishing) |
Instructions
First pan : All ingredients under table-1 fills this spot. (toor dal + water) If you are doing two separate batches then this needs to be pressure cooked for upto 2 whistles. Once the pressure releases, mash the dal and keep aside.
Second pan: All ingredients under table-2 fills this spot. (Onions + Tomato +green chili + radish pieces + turmeric powder + red chili powder + coriander powder + tamarind pulp + salt + water) Again if you resort to two batch cooking then this need pressure cooking upto 2 whistles.
Now when both items pressure cooked mix them together and keep it ready. Heat ghee in a sauce pan, do the temperring with mustard, cumin, fenu greek seeds, asafoetida, dry red chili and curry leaves. Pour the mixed content slowly(caution: it will splutter everywhere, stay little away from the pan), (adding sambar powder at this stage is optional), bring it to one boil, garnish with corainder leaves, check for salt and swtich off. Serve hot with plain rice and any spicy curry of your choice.
We at home just cook with a big pressure cooker which has two pans and finishes the work in less time. Always soak dal for at least 15 minutes which makes it cook soft and mushy. I have used White Radish which is commonly known as Daikon, here in USA markets. Adding chopped carrot, and little jaggery can reduce the stinky smell and also makes the sambar sweet. The consistency of the sambar will be watery as i have added enough water and that’s what it has to be. Making it too thick gives an unpleasant look and nobody at home prefer like that. Choice is yours.
Comments
8 responses to “Mullangi Sambar”
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Hi Mullai,
thanks for sharing this recipe. Just Curious, is this the same sambar they have at Anjappar Buffet? I thought it smelled pungent but it tasted delicious and it was way too thick. I’ll try this one but if you could get us that recipe as well, that would be great!!!
Yesterday i prepared this…though i dont have a double pan pressure cooker have done with my simple presting …the taste was heavenly….with Mullangi Sambar i prepared shrimp fry and pappadam..the dinner was great…Thanks
hi mullai,
thanks allot for this mullangi sambar. i tried this it’ come verry vell we all ate two times.I really love all of your recipes. you doing verry well. pls give us more recipe.
simlaya.
Hi Mullai,
Thanks alot for all your recipes.I've been a member for months and this is the first time I'm posting a comment.I've tried some of your recipes and they all turned to be so tasty and yumm!Nice to see you back and will try this recipe soon. Thanks Again! Cheers!
-Merina 🙂
Hi Mullai,
Happy that you are back. Mullangi sambar looks awesome.Shall give a try
wow. This is my favourite sambar.. According to me that sambar does not have a stinky smell.. it smells lovely.. My mom makes very tasty mullangi sambar. Thanks for the recipe..
Mullai mam missed u a lot thank god ur back…..happy to c ur recipes again
rekha