Radish Sambar Recipe
Radish Sambar Recipe
Radish sambar is one of the most common sambar variety in South India. This sambar is very aromatic and tasty as radish leaves their aroma and taste in this sambar. The recipe uses onions which balance out the pungent smell of radish.
Radish is known as mullangi in Kannada.
Radish is very healthy vegetable with many medicinal properties. They are high in proteins and vitamin C.
This sambar is very quick as it uses store brought sambar powder. You can make your own sambar powder by roasting and grinding spices. This is sambar with coconut version. Ground coconut masala enhances the flavor of the sambar and make the sambar thick and more rich in taste. You can even make it without coconut, using lentils. Very comforting and wholesome sambar. Goes very well with rice. You can also pair it with dosa and idli.
- 3-4 medium sized radish, peeled and chopped or sliced
- 2-3 cups water, to cook sambar
- 1/2 teaspoon turmeric powder
- salt to taste
- 1-2 green chilies, or to taste
- 6-7 shallots or pearl onions, peeled
- 1/2 teaspoon jaggery, optional
- 3/4 cup fresh coconut, grated
- 1 tablespoon tamarind, or use tamarind paste
- 2-3 teaspoons sambar powder, home made or store brought
- A spring of fresh curry leaves, optional
How to make Radish Sambar
- Rinse and peel the radish. Chop them (you can slice them too).
- Peel and chop shallots.
- Take chopped radish and peeled onions in a vessel, add 2 cups of water or as required, sprinkle a pinch of turmeric powder, and salt to taste. Mix well. Cover and cook over medium flame till radish is cooked and tender.
- Meanwhile grate 3/4 cup of fresh coconut.
- Transfer grated coconut to the mixer jar, add tamarind (you can use tamarind paste too), add 1/4 cup of water and grind to coarse paste.
- Now add 2-3 teaspoons of sambar powder (home made or store brought) and grind again to smooth paste.
- Remove the lid of vessel and add 1-2 green chilies. Add small piece of jaggery (you can skip jaggery if you don't like).
- Add ground coconut paste, cook in medium to low flame till the whole mixture blended well and smell of tamarind disappears. Add a spring of fresh curry leaves.
- Add water if you feel your sambar is thick, adjust salt and cook for few more minutes. Switch off the flame.
- Delicious radish sambar is ready to serve. Serve hot with rice, idli or dosa.
Instructions with step by step pictures
- You can directly add tamarind while grinding, or can soak tamarind in water for 15 minutes, extract the juice and then add to the sambar. You can use store brought tamarind paste too.
- Onions are used to suppress the smell of radish. But you can skip it too.
- Chop or slice radish to the size of your choice.
- Use less tamarind as radish has the tendency to absorb the tanginess of tamarind and spoils the taste of sambar.
- If you don't like the smell of radish, saute it in little oil. It suppresses the raw smell of radish.
|Serving size: 1|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Saturated fat 5 g||25%|
|Carbohydrates 17 g||6%|
|Sugar 6 g|
|Fiber 13 g||52%|
|Protein 9 g||18%|
|Sodium 25 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|