Sambhar can be made with a variety of vegetables and among the popular ones is the Radish or Mullangi Sambhar. Hot rice, Sambhar and Papad along with Curds are a heavenly combo. The Recipe link to the Sambhar powder is under the catagory of Spice Powders of this website.
- 1 large Radish
- 1 large Potato
- 2 large Onions
- 150 gms Arhar Dal/ Split Pigeon peas
- 3 tsps Sambhar Powder
- 1 tbsp Tamarind paste
- 2 tbsps Ghee/clarified butter
- 1 tsp Mustard
- A Kidney Bean sized piece of Hing/ asafoetida powdered fine
- 4 sprigs Curry leaves
Wash and peel the Radish and potato. Slice the Radish into roundels and cube the potatoes. Slice the onions. Drop all the three vegetables in a litre of water along with salt and Sambhar powder. Cook till done. Pressure cook the Arhar Dal to three whistles. Allow the Pressure Cooker to cool before opening it. Churn the Dal and drop it into the cooked vegetables along with the tamarind paste. Boil well. Heat Ghee in a pan. Drop in the mustard and after it splutters add the powdered Hing. Toss and add the curry leaves. Pour the seasoning into the boiling Sambhar. Switch off. Keep aside for half an hour for the flavours to infuse before serving. Serve with a dollop of Ghee over hot rice.
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