

Sambhar is one of the most sought recipes of the south indian cuisine.Infact all south indian households prepare this almost 3-4 times a week for sure.I also prepare sambhar in our daily menu almost eery other day,but I realised suddenly I didn’t have this sambhar recipe in my blog.It is a fool proof easy basic recipe which is a child’s play if folowed correctly.I usually make sambhar powder,the basic ingredient for this recipe at home.When Aveta Amber from Eastern Spices contacted me to write review for their products,I gladly acknowledged.This brahmin sambhar powder was in the parcel she sent me.I was happy enough to make and feed my family with the fresh aroma of sambhar powder which resembled so much of the home made one.This is my third review of their product and iam happy to share with you all this mullangi sambhar recipe..


Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
cup
|
- Tamarind gooseberry a shaped ball
- 2 radish
- to taste salt
- 1/2 cup Tur Dal Cooked
- 2 tsp Sambhar Powder
- 1 tsp rice flour
- A Few coriander leaves
- 1/2 tsp mustard
- 1/2 tsp Fenugreek Seeds
- 2 number red chillies
- 1/4 tsp asafoetida
- 1/2 tsp Oil
Ingredients
TO TEMPER
|
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- Soak tamarind in water.Slice radish in roundels.
- In a vessel add tamarind extract,salt,radish pieces and eastern sambhar powder.
- Boil till radish gets cooked and raw smell goes away.
- Meanwhile cook tur dal and keep it ready.
- Add cooked tur dal to the boiling gravy.
- In a tempering ladle add oil,mustard,fenugreek seeds,red chilli and asafoetida.
- Pour in the temperings.At this stage if the gravy is thin make a paste of rice flour in water and add to the gravy.
- Garnish with coriander leaves.
- Mullangi Sambhar/Radish Sambhar is ready.
Notes
The same sambhar can be made from homemade sambhar powder.
Adding asafoetida while tempering gives a nice aroma and flavour to the gravy.
You can use any vegetable of your choice or add a mixture of assorted veggies.