Ingredients:
- White radish - 2 (peeled & chopped)
- Shallots - 10 chopped
- Tamarind - small gooseberry size (extract the juice)
- Tur dal - 1/3 cup
- Tomatoes – 1 medium size chopped
- Sambar powder - 2 tsp
- Turmeric powder - 1/4 tsp
- Mustard seeds - 1 tsp
- Fenugreek seeds - 1/4 tsp
- Urad dal – 1tsp
- Red chilli - 2
- Curry leaves
- Coriander leaves
- Oil - 2 1/2 tsp
- Asafoetida – a pinch
- Salt to taste
Preparation:
- Wash the dal 3 times and pour it to the pressure cooker and add turmeric powder with 2 cups water for 3 whistles.
- When the pressure drives off, open the cooker and smash the dal to smooth.
- Now heat the pan with oil, add mustard and let them splutter, add methi seeds & urad dal, fry till the urad dal chances light brown.
- Now add red chilli, asafoetida and onion. Fry till it become transparent.
- Then add the tomatoes and curry leaves, saute for 2-3 min and add the radish and salt, mix well and saute for 2 sec.
- Now add water, mix well, cover and cook on medium flame till the radish cooked.
- Now pour the tamarind juice, add sambar powder and stir well and allow to boil till tamarind raw smell leaves and add the dal mixture, Stir the content, cover and cook in low flame for 3 -4 min. Check the salt and sourness, if required add more according to your taste.
- Finally, add the coriander leaves and off the flame.
- Ready to serve the radish sambar with rice, idli, dosa and chappati.
You can add any vegetable of your choice.
Radish sambar has a unique taste and flavour
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