Mullangi Sambhar/ Daikon Sambhar
Ingredients:
Mullangi/ Daikon Radish/ White Radish - 2 medium (peeled and sliced and cut into half moon shape)
Toor Dal/ Kandi Pappu - 1/2 cup (small toor dal) + 1/2 cup (large toor dal)
Turmeric - 1/2 tsp
Chilli powder - 1 tspSalt - a pinch
Water - 2 and 1/2 cups
Cook these everything in pressure cooker until mushy.
Tamarind - 1 lemon size
Tamarind - 1 lemon size
Add enough water to the tamarind, microwave for 1 min , cool a bit and squeeze the juice.
Jaggery - small bit (around 1 tsp)
Jaggery - small bit (around 1 tsp)
Onion - 1 no. (chopped in to chunks or u can use small onions, use as a whole)
Green chillies - 4 no. (slit Lengthwise)
Mullangi/ Daikon Radish/ White Radish - 2 medium (peeled and sliced and cut into half moon shape)
Whole Tomato Tin - 3 no. + juice little bit (to give that nice red tint)
Sambhar Powder - Home made (scroll down to see recipe)
Heat oil + ghee in a small skillet, do seasoning in the order given above. Once finished add it to above (point 4), cover for 1 min and switch off. Keep the lid a jar and serve.
Serve it with Rice, Aloo Fry, Yoghurt and Poppadums on side.
Home made Sambhar Powder:
Oil - 1 tbsp, Coriander seeds - 2 tbsp, Chana Dal - 1 tbsp, Fenugreek Seeds - 1/2 tsp, Black Pepper - 1 tsp, Red Chillies - 7 no. and Desiccated Coconut - 2 tbsp
Roast all these in a skillet, except coconut, once nice aroma comes, switch off, add coconut immediately, mix well, once cooled, powder smoothly in coffee grinder. Add entire powder for making Sambhar.
© 2009 by Rajani Rayudu
Seasoning:
Oil + Ghee - 1 tbsp each
Mustard seeds - 1 tsp
Fenugreek seeds - 1/4th tsp
Cumin seeds - 1 tsp
Dry Red chillies - 2 no. (split in half)
Curry leaves - 1 sprig
Hing/ Asafoetida - a pinch
Mullangi/ Daikon/ White Radish
Proceed:
1) Heat a large flat deep pan, add tamarind juice to it along with jaggery and cook for few mins until slightly thicken.
2) To that add now all the veges, 5 cups of water and salt to taste. Mix well cover and cook it on medium heat for 10 mins.
3) Add cooked toor dal, mix well uncover and cook for 10 mins.
4) Add squashed tomato and sambhar powder, mix well and cook further 10 mins.
5) Do seasoning:
1) Heat a large flat deep pan, add tamarind juice to it along with jaggery and cook for few mins until slightly thicken.
2) To that add now all the veges, 5 cups of water and salt to taste. Mix well cover and cook it on medium heat for 10 mins.
3) Add cooked toor dal, mix well uncover and cook for 10 mins.
4) Add squashed tomato and sambhar powder, mix well and cook further 10 mins.
5) Do seasoning:
Heat oil + ghee in a small skillet, do seasoning in the order given above. Once finished add it to above (point 4), cover for 1 min and switch off. Keep the lid a jar and serve.
Serve it with Rice, Aloo Fry, Yoghurt and Poppadums on side.
Note:
Home made Sambhar Powder:
Oil - 1 tbsp, Coriander seeds - 2 tbsp, Chana Dal - 1 tbsp, Fenugreek Seeds - 1/2 tsp, Black Pepper - 1 tsp, Red Chillies - 7 no. and Desiccated Coconut - 2 tbsp
Roast all these in a skillet, except coconut, once nice aroma comes, switch off, add coconut immediately, mix well, once cooled, powder smoothly in coffee grinder. Add entire powder for making Sambhar.
Translation:
Mullangi = Mooli (in Hindi)
Mullangi = Daikon
Chit-chat:
I bought Daikon for $2:50 at saturday market in Wellington. This is huge so made different dishes out of it.
© 2009 by Rajani Rayudu
