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Radish Sambar Recipe

Updated on May 21, 2020
Shwetha raashi profile image

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

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.


Radish Sambar.
Radish Sambar.

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Serves 3 people 3 medium sized radish and 4 onions

Ingredients

  • 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

  1. Rinse and peel the radish. Chop them (you can slice them too).
  2. Peel and chop shallots.
  3. 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.
  4. Meanwhile grate 3/4 cup of fresh coconut.
  5. 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.
  6. Now add 2-3 teaspoons of sambar powder (home made or store brought) and grind again to smooth paste.
  7. 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).
  8. 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.
  9. Add water if you feel your sambar is thick, adjust salt and cook for few more minutes. Switch off the flame.
  10. Delicious radish sambar is ready to serve. Serve hot with rice, idli or dosa.

Instructions with step by step pictures

Take 2-3 radish (or as required) and wash it.
Take 2-3 radish (or as required) and wash it.
Peel the skin, chop or slice and transfer it to the vessel or pot.
Peel the skin, chop or slice and transfer it to the vessel or pot.
Peel the skin of shallots or sambar onions and add to the chopped radish.
Peel the skin of shallots or sambar onions and add to the chopped radish.
Add 2 cups of water or as required, add 1/2 teaspoon of turmeric powder, add salt to taste, cover and cook over medium flame till radish is tender.
Add 2 cups of water or as required, add 1/2 teaspoon of turmeric powder, add salt to taste, cover and cook over medium flame till radish is tender.
Grate 3/4 cup of fresh coconut, keep aside.
Grate 3/4 cup of fresh coconut, keep aside.
Add 1 tablespoon of tamarind (or use tamarind paste).
Add 1 tablespoon of tamarind (or use tamarind paste).
Add 1/4 cup of water and grind to course paste.
Add 1/4 cup of water and grind to course paste.
Add 2-3 teaspoons of sambar powder, add water if required. (you can use home made or store brought sambar powder).
Add 2-3 teaspoons of sambar powder, add water if required. (you can use home made or store brought sambar powder).
Grind to smooth paste.
Grind to smooth paste.
Add 1-2 green chilies to the radish.
Add 1-2 green chilies to the radish.
Add 1/2 teaspoon of jaggery (you can skip this step). You can add green chilies and jaggery when radish gets half cooked.
Add 1/2 teaspoon of jaggery (you can skip this step). You can add green chilies and jaggery when radish gets half cooked.
Add ground paste to this cooked radish.
Add ground paste to this cooked radish.
Mix and cook in medium to low flame till he whole mixture blended well and smell of tamarind disappears. Add a spring of fresh curry leaves. Add more water if you feel your sambar is thick. Adjust the salt. Cook for few more minutes and switch off.
Mix and cook in medium to low flame till he whole mixture blended well and smell of tamarind disappears. Add a spring of fresh curry leaves. Add more water if you feel your sambar is thick. Adjust the salt. Cook for few more minutes and switch off.
Flavorful radish sambar is ready to eat. Serve hot with rice or dosa.
Flavorful radish sambar is ready to eat. Serve hot with rice or dosa.

Notes

  1. 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.
  2. Onions are used to suppress the smell of radish. But you can skip it too.
  3. Chop or slice radish to the size of your choice.
  4. Use less tamarind as radish has the tendency to absorb the tanginess of tamarind and spoils the taste of sambar.
  5. If you don't like the smell of radish, saute it in little oil. It suppresses the raw smell of radish.

Nutrition Facts
Serving size: 1
Calories 80
Calories from Fat27
% Daily Value *
Fat 3 g5%
Saturated fat 5 g25%
Carbohydrates 17 g6%
Sugar 6 g
Fiber 13 g52%
Protein 9 g18%
Sodium 25 mg1%
* 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.
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Comments

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    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      36 hours ago from Bengaluru

      Please try it. It tastes very good.

    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      36 hours ago from Bengaluru

      Instead of tamarind you can use dry mango powder.

    • Pamela99 profile image

      Pamela Oglesby 

      2 days ago from Sunny Florida

      I have never had radishes cooked. I love them when they are raw but I would like to try your recipe. It sounds very good. Thank you for sharing it.

    • profile image

      4waystoyummy 

      3 days ago

      I only eat radishes raw so I am very excited to try this recipe! I will definitely make it. Is there ever a replacement for tamarind? I was thinking quince? Thank you for sharing!

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