Tuesday, April 2, 2013

Moolangi Sambhar (Radish Sambhar)

Moolangi Sambhar is a newly learnt dish. This is a recipe received from a reader (named Bhuvana). Two months back, I had posted Moolangi Buthi. Seeing this post she mentioned me about her mom's moolangi sambhar. I always like mother's recipes and hence got the recipe from her. I made few additions to the original recipe. 

This sambhar tasted very good and it didn't had the foul smell of radish. The addition of garlic made all the magic. Do try making it. My idea of Moolangi Sambhar completed changed after trying this:-)

  • Toordal (Split Piegon peas)- 1/4 cup, heaping
  • Radish, Chopped- 1 cup
  • Pearl Onions (sambhar onions)- 8- 10
  • Cilantro (coriander leaves)- 5-6 sprigs
  • Garlic pod, large sized- 1
  • Grated Coconut, fresh/frozen- 1/2 cup
  • Tamarind paste- 1/2 tsp
  • Jaggery, grated- 1 tsp (or to taste)
  • Turmeric Powder- 1/8 tsp
  • Salt- To taste
For Dry Roasting:
  • Urad dal (Split black gram)- 1 Tbsp
  • Chana dal (Split Chick peas)- 1 Tbsp
  • Coriander seeds- 1 1/2 Tbsp
  • Fenugreek seeds (methi)- 1/4 tsp
  • Dry Red Chilli- 4-5
For Seasoning:
  • Oil- 1-2 tsp
  • Mustard seeds- 1/2 tsp
  • Urad dal- 1 tsp
  • Curry leaves- Few
  • Dry Red chili, broken- 1-2


Wash and remove the skin of radish. Chop it into bite size cubes. Also peel the onions ( I kept the onions whole as they were small. You can also use any type of onion).

Now in a pressure cooker take the washed toor dal, chopped radish and small onions with enough water and cook until you hear 2-3 whistles.

Once cooked, beat the dal mixture using a whisk or ladel to break down the dal.

Now, prepare masala. Dry roast all the spices together or one by one, mentioned under 'For Dry Roasting'. They should be roasted until a nice flavor is released. 

Once the dry roasted spices cool, grind them along with grated coconut, turmeric, tamarind, garlic pod, salt, jaggery.

Add water as required to get a smooth paste.

Now add this paste to the cooked dal mixture. Mix well and add more water to adjust the thickness. Heat this mixture until it coms to a rolling boil. Then turn off the heat. Now add the chopped cilantro as well. Check for salt and add more if required. I kept the sambhar's consistency- medium thick (add water in little amount to get the desired consistency).

Now finally add the seasoning.
For seasoning- Heat oil. Then add mustard seeds. Once it starts to splutter add urad dal. Wait till urad dal turns light brown. Then add curry leaves and broken red chillies. Turn off the heat immediately. Add this to the prepared sambhar and mix well. 
Moolangi Sambhar is ready!!

Serve it hot with rice or idlis. Above measurement serves four people.