radish sambar south indian /Tamil Nadu style(for rice)
Ingredients
- Toor dhal/thuvaramparuppu - 1/2 cup
- some drops of castor oil
- Tomatoes- 2 small
- Small onions - 1 handfull
- Garlic pods crushed - 3-4
- Turmeric powder - 1 tsp
- Salt to taste
- Radish - 2 no peeled and sliced
- Sambar powder - 3-4 tsp
- Gooseberry sized tamarind soaked and squeezed.
- chilli powder - 1-2 tsp
For tempering:
- Oil/ghee - 2tsp
- Mustard seeds - 1 tsp
- Vadagam - 1-2 tsp
- Curry leaves - few
- Asafoetida - 1/2 tsp
Instructions
- Keep ready by taking extract from soaked tamarind.
- Pressure cook toor dhal with castor oil by adding needed water.
- Now after that add water to dhal to bring to desired consistency.
- Now bring to heat and add small onions, crushed garlic,turmeric powder , chilli powder,salt,sambar powder,tomatoes and sliced radish.
- Let boil till the vegetable is cooked.
- Now add the extract and boil till the rawness of tamarind subsides.
- Now take oil/ghee in a pan.
- Add mustard seeds and when it splutters add asafoetida.
- Switch off and add vadakam and curry leaves.
- Now add this to sambar and switch off, radish sambar is ready to be served with rice.
Notes
While adding tamarind extract be cautious otherwise it will become more tangy.
I add garlic but its optional.
I have used Bangalore tomatoes and if the tomatoes itself is tangy then reduce the tamarind extract.
I don't add turmeric during pressure cooking dhal,usually I add it later.
I some time add red-chillies for tadka and sometimes I skip adding.
Adding vadakam gives special flavour to this sambar.
I add garlic but its optional.
I have used Bangalore tomatoes and if the tomatoes itself is tangy then reduce the tamarind extract.
I don't add turmeric during pressure cooking dhal,usually I add it later.
I some time add red-chillies for tadka and sometimes I skip adding.
Adding vadakam gives special flavour to this sambar.