Apr 17, 2013

Radish Sambhar | Mullangi Sambhar in Mangalore Style

It brings immense joy when I make this recipe. It brings back memories of my childhood where I spent most of my childhood days in malnad region. I think of FOOD, TEMPLES, and greenery. 

"Mullangi Sambhar" or "Radish Sambhar" is prepared in Mangalore style. This recipe is loosely based on Udupi cuisine.  It is a lentil based stew prepared with radish as main ingredient with coconut and onion as its base.


250 gms Radish, thinly sliced
1 cup Toor dal
1 Tomato, diced
1 tsp Mustard seeds
1 tsp Cumin seeds
2 sprigs of curry leaves
Oil (Vegetable | Canola | Coconut)

For Masala
1 small piece Cinnamon
1 tsp Cumin seeds
1 Onion
2 Red Chilies
3/4 cup freshly grated coconut | desiccated  coconut
1 tsp Coriander powder
1/2 tsp Red chili powder


  • Soak toor dal in water for 10 minutes and pressure cook with 2 cups of water

  • Heat 1 tsp oil in a pan, add cinnamon, cumin seeds, red chilies and onions. Fry until onions turns brown

  • Grind coconut, red chili powder, coriander powder along with fried onions and spices. Add little water and make a smooth paste

  • Now add this masala to the cooked toor dal
  • In the same pan, add 2 tsp oil, then add mustard seeds, cumin seeds, curry leaves.  Add radish and tomato. Saute for 2-5 minutes. Add this to dal. Adjust salt as per taste

  • Simmer until radish is completely cooked (fork tender)

  • Serve hot with steamed rice

  • I cook vegetables and toor dal separately because vegetables cook faster than toor dal. Vegetables will be overcooked if they are pressure cooked with toor dal
  • In order to save time, vegetables can be cooked separately in boiling water 
  • The recipe above can be prepared with different kinds of vegetables like beans, carrot, gourds, or pumpkins

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