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Monday, February 16, 2009

Mulangi Sambar


1 medium sized Radish / Mulangi / Muli

Grape sized Jaggary

1/4 tsp Chilly powder

Pinch of Turmeric powder

Grape sized Tamarind

Salt to taste

1/2 cup grated Coconut

5-6 Red Chillies

1 tsp Mustard seeds(1/2 tsp for Sambar Masala ; 1/2 tsp for Seasoning)

1/4 tsp Cumin seeds / Jeera

1/2 tsp Balckgram seeds

1 tsp Coriander seeds

2-3 Fenugreek seeds

Pinch of Asafotida powder

10-12 Curry leaves

3/4 - 1 cup cooked yellow lentils/Thogari bele/Toor dal

3-4 tsp Oil


Put tamarind, little bit of water in a bowl, smash it and keep it aside

Peel radish and chop it into medium sized pieces as shown in the picture below.

Put chopped radish in a pressure cooker. Add salt, chilly powder, turmeric powder, jaggary, tamarind water, little bit of water and cook them well. (2-3 whistles)

Once it is cooked, add cooked yellow lentils and bring it to boil. ( You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 8-10 days)

Add red chillies, cumin seeds, coriander seeds, 1/2 tsp mustard seeds, blackgram seeds, fenugreek seeds and 1-2 tsp oil in a pan. Once it starts giving nice aroma, add asafotida powder and fry them for about 5-10 seconds. Add 5-6 curry leaves and fry them for about 20-30 seconds.

Add grated coconut, fried sambar masala in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground masala to the vessel containing cooked radish , bring it to boil and stir well. (Add water, salt if required.)

Put 1/2 tsp mustard seeds and oil in a pan. Once it starts spluttering, add 3-4 curry leaves and add it to sambar. It goes well with Rice/Dosas.

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