Friday, July 03, 2009

Mullangi Sambhar/ Daikon Sambhar


Toor Dal/ Kandi Pappu - 1/2 cup (small toor dal) + 1/2 cup (large toor dal)
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Salt - a pinch
Water - 2 and 1/2 cups

Cook these everything in pressure cooker until mushy.

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)

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)


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


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.


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.


Mullangi = Mooli (in Hindi)

Mullangi = Daikon


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


Hari Chandana said...

Woww.. my fav mullangi sambar.. looks very tempting and lovely color.. thanx for sharing :)

Anonymous said...


Rajani Rayudu said...

Hi Chandana,

It's my favourite too. Do try you will love it. Thanks for your comments.

Hi Sangi,

Thanks. I never visited your blog looks great.


Anonymous said...

ghee, that looks delicious

Rajani Rayudu said...

Hi John,

Thanks! if you are into Indian cooking then go for it.


myscrawls said...

Mmmm... can smell the aroma of the sambar :D Lovely recipe Rajani..

Rajani Rayudu said...

Hi Anu,

Thank you! do try it tastes delicious :-)


Kavitha said...

rajanigaru mee tomato pappu try chesanu it was awesome thxs a million for sharing such a excellent reciepe
All the best to u


Rajani Rayudu said...

Hi Kavitha,

thanks for your feedback and sorry for late reply.


Anonymous said...

could you please say about how many cups of cut daikon to use?

I have a super big daikon with me.

an approx measure or weight would help?

thank you