Learn how to make authentic South Indian style Mullangi sambar (radish sambar recipe for rice) with toor dal, shallots and aromatic spices. This traditional Tamil Nadu style sambar has a unique flavor and aroma that pairs wonderfully with hot steamed rice and a dollop of ghee.
This is my MIL’s basic sambar recipe for rice. I make this sambar adding one of these vegetables like radish/ mullangi, drumstick, ladies finger, brinjal, broad beans and cluster beans. I adjust the quantity of tamarind & chilli based on the vegetables you use. But the other ingredients are same. For radish, we should use little less tamarind than the usual quantity because radish has a tendency to absorb the tanginess of tamarind and it spoils the taste of sambar.
Usually I pressure cook radish with toor dal and make sambar. One of my aunties suggested me to saute radish in little oil because it helps to suppress the raw smell of radish and also adds a nice smell to sambar. So I started preparing that way. If you like the smell of radish you don’t have to saute it. Lets see how to prepare Mullangi sambar !
If you are looking for an easy one-pot Instant Pot version, do check out my sister’s Instant Pot Radish Sambar Video on Cyber Kitchen!
Quick Notes for US & Abroad Kitchens
- Radish Selection: Long white Daikon radish is readily available in US grocery chains (Trader Joe’s, Costco, Whole Foods), Asian markets (H Mart) and Indian stores (Patel Brothers). Choose firm, unblemished radishes for the best mild crunch and sweetness.
- Managing Raw Aroma: White Daikon radish can have a sharp, pungent odor. Lightly sauteing the peeled slices in oil for 3 to 4 minutes before boiling mellows the sharpness and leaves a clean, aromatic sambar broth.
- Tamarind Paste: If using store-bought tamarind concentrate (such as Swad or Laxmi), use 1 level teaspoon mixed into warm water. Store-bought pastes can be potent, so add conservatively to prevent overpowering the radish flavor.
- Cooktop Heat Management: On electric coil or flat glass-top induction stoves, maintain steady medium heat while simmering the tamarind gravy and cooked dal to ensure the spices meld smoothly without scorching.
Mullangi Sambar | Radish Sambar Recipe
Ingredients
Main Ingredients & Spices
- 1 small lemon size Tamarind (approx. 20 g / 0.7 oz – big gooseberry size)
- 1 tsp Sambar powder (approx. 5 g)
- 1 no. Big onion or sambar shallots (1 large onion or 10 shallots, approx. 80 g / 2.8 oz)
- 1 no. Tomato (optional, approx. 70 g / 2.5 oz)
- 3 nos. Green chilli (slit)
- 2 nos. Red chilli
- 2 – 3 pinches Hing / Asafetida
- 1 pinch Jaggery
To Pressure Cook
- ½ cup Toor dal (approx. 100 g / 3.5 oz)
- 1 no. Radish / Mullangi (approx. 250 g / 8.8 oz – peeled and sliced)
- ¼ tsp Turmeric powder
- 2 cups Water (approx. 480 ml / 16 fl oz – for cooking dal and tamarind extract)
To Temper & Garnish
- 1 tbsp Cooking oil (approx. 15 ml / 0.5 fl oz)
- 1 tsp Mustard seeds
- ¼ tsp Methi seeds (fenugreek seeds)
- 1 sprig Curry leaves
- 1 no. Red chilli (pinched into 2)
- 2 tbsp Finely chopped coriander leaves (to garnish)
- 2 tsp Ghee (approx. 10 ml – for aroma and flavour)
- Salt (as needed)
Instructions
- Peel the skin of radish and cut into 1/2 inch round slices. Saute them in a tbsp of oil for 3 to 4 minutes to remove the raw pungent smell. Peel and roughly chop the onions, slit the green chilli, pinch the red chilli and set aside. Soak tamarind in warm water and extract the juice.
- In a pressure cooker, add the toor dal, sauteed radish roundels, turmeric powder and required water. Pressure cook for 1 to 2 whistles on low flame. Once the steam releases naturally, open the cooker and gently mash the dal well along with the radish (the radish slices will stay intact and won’t dissolve).
- Heat oil in a kadai and splutter mustard seeds and methi seeds (take care not to burn the methi seeds). Add the chopped onions, curry leaves, slit green chillies and pinched red chilli. Saute well until the onions turn transparent. If using tomato, add it now and saute until soft and mushy.
- Pour in the extracted tamarind water, sambar powder, turmeric powder and salt. Allow the mixture to boil. When it starts rolling boil, add pinched raw curry leaves, 2 to 3 generous pinches of hing and a pinch of jaggery. Let it boil for 3 to 4 minutes until the raw smell of tamarind leaves.
- Add the mashed dal along with the cooked radish and adjust with water to reach your desired sambar consistency. Check for salt and let the sambar simmer on medium-low flame for 2 to 3 minutes. Finally, garnish with finely chopped coriander leaves and turn off the heat. Transfer the sambar to a serving bowl, drizzle 2 tsp of ghee on top and cover with a lid to lock in the aroma. Serve hot with steamed rice!
Notes
- For radish, use slightly less tamarind than usual because radish absorbs the tanginess of tamarind quickly, which can overpower the taste of the sambar.
- Sauteing the sliced radish in a little oil helps suppress its sharp raw smell and adds a wonderful aroma to the sambar. If you prefer the natural strong aroma of radish, sauteing can be skipped.
- Radish will not dissolve when pressure cooked with dal, so you can safely cook them together to save time.
- Take care not to burn the methi (fenugreek) seeds while tempering; burnt methi seeds turn the entire sambar bitter.
- Transfer the hot sambar to a serving bowl, drizzle 2 tsp of ghee on top and keep it covered with a lid to seal in the aroma before serving.
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Enjoy this yummy Radish sambar with rice adding few drops of ghee !
My fav sambar.. looks awesome!!
delicious and inviting dear
This is my favorite sambar.. Looks delicious and comforting..
who say no to sambhar? my all time favourite !
Awww comfort food Chitra
I love radish…looks yum….
http://tamilsasikitchen.blogspot.co.uk/2013/05/whole-moong-dal-green-moong-dal-curry.html
i love radish sambar too…though they have a slight smell when its toasted like the way you showed…yummy…hmmm got to prepare, its been long making this
very delicious sambhar… one of my most favorite sambhar… will have it with crispy dosa…
Though i am not a big fan of mullangi, my daughter loves it. Lovely sambar
looks so awesome,i can finish the plate.
mom makes it similar…its my all time favorite sambar…
Omg.. This looks great…. I didn't have this for a long time… U made me to crave for it now… Tomorrow going to buy the mullangi for sure
Mullangi sambar with papads and pickles,i can die for. Love this sambar very much.
Mullangi sambar looks delicious chitra.
sambar looks yum ….long time had this
love this sambar a lot… :)
looks delicious chitra
looks yumm! since this is my son fav I do it almost every week :-)
Healthy and awesome sambar Chitra.. Nice comfort dish :-)
Hi Chitra,
Excellent mulanggi sambar!!!!…just made for lunch just now…..thank you so much….. sure this sambar is a keep in my kitchen
Thank u so much prabha for the feedback. I am so happy , u made my day :)
Tried it came out very well. Thanks fourth post.
Thank u :)
Thank u :)
Hi Chitra can I post your recipe on my blog? This recipe looks good.
Hi Shoba If you have tried this recipe you can post it by giving a link to this page :)
I prepare sambar this way, except I don't add jaggery, tomato and green chillies. So I will have to tell my readers the same thing. Anyway, thanks.
Thanks :)
This sambar is just perfect. love it. Thank you for this recipe.:)
Thank you for the feedback 😊
Love this sambar, it’s just perfect:)) thank you for recipe.:)
i tried this today. Came out really nice. Thanks
Thank you so much 😊