Monday, November 23, 2009

Mullangi Sambar

1 White Radish or small red raddish bunch
1/2 toor dhal
Tamarind – 1tbsp
1 tbsp Sambar powder
marble size jaggery
Turmeric powder
Salt to taste
For seasoning:
2 teaspoon oil
1/2 teaspoon mustard
A pinch of asafetida
Few curry leaves
2 tbsp coriander for garnishing
Wash toor dhal and add enough water along with a pinch of turmeric powder and pressure cook till 3 whistles. Soak tamarind in water and squeeze out the juice.Cut tomato into medium size pieces. Peel the skin from radish and cut it into thin round pieces. Boil radish,tomato pieces, salt, sambar powder, turmeric powder and cook on medium flame till the radish is soft. Add tamarind juice and allow to boil. Mash the daal. Add mashed toor daal. Boil for 10 minutes. In a kadai put the oil and when it is hot add the mustard. When it pops up, add asafoetida, curry leaves and fry for a while. Add this to the sambar. Close the lid. Garnish with coriander. Serve with hot rice.

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