Sambar with radish, capsicum and freshly ground masala.
Arachuvitta Mullangi Sambar | Radish Capsicum Sambar
Ingredients
- 2 medium mullangi/Radish cut into round slices
- 1 small capsicum big dices
- 1 medium onion quartered
- ¾ cup pigeon peas/Toor dal
- 1 lemon size ball tamarind
- ¼ tsp turmeric powder
- Salt to taste
- 2 tsp coconut oil
- Coriander leaves to garnish
Masala to roast & grind
- ¼ cup grated coconut
- 4 red chillies
- 1 tbsp coriander seeds
- ¼ tsp fenugreek seeds
- 2 pods garlic optional
- 1 small onion quartered
- 1 small tomato quartered
- Few curry leaves
To temper
- 1 tsp coconut oil
- 1 tsp mustard seeds
- 1 dried red chillies halved
- Few curry leaves
- ¼ tsp asafoetida
Instructions
- Pressure cook the pigeon peas/toor dal with enough water and a pinch of turmeric powder. Mash and keep aside.
- Soak the tamarind in 2 cup water and extract the pulp.
- In a pan, heat 1 tsp oil. Add the ingredients for the masala except tomatoes and roast. Cool and add tomatoes and grind to a paste adding little water.
- In the same pan, add 1 tsp oil and fry the radish for 5 minutes till the raw smell goes. Keep aside. Then fry the onion and capsicum for 2 minutes and keep aside.
- In a vessel add the tamarind water and bring it to a boil. Once boil comes, add the radish and cook in the tamarind water.
- When radish is 3/4th cooked, add the capsicum, onion and the ground masala and stir well. Boil well for around 10 minutes.
- Add the toor dal and salt. Stir well and simmer for 5-6 minutes.
- Heat oil in a tadka pan and add mustard seeds, red chillies and asafoetida. When crackling, add curry leaves and pour into sambar. Garnish with coriander leaves.
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