May 25, 2008

Raddish Sambar

This is another recipe which is very common in our place. Here is the recipe.

  1. Raddish - 1 (1/2 if its big) (peel the skin and chop it)
  2. Toor Dhall - 1 1/2 cup (cook it)
  3. Onion - 1/2 (chop it)
  4. Coriander Seeds - 1 tbsp
  5. Chana dhall - 1 tsp
  6. Red chillies - 1
  7. Fenugreek seeds - 1/4 tsp
  8. Coconut - 2 tsp
  9. Turmeric powder - 1/2 tsp
  10. Sambar powder - 1 tsp
  11. Asafoetida powder - a pinch
  12. Salt to taste
  13. Tamarind - 2 tbsp (a small lemon sized)
For Seasoning:-
  1. Oil - 1 tsp
  2. Mustard Seeds - 1/4 tsp
  3. Fenugreek seeds - 1/4 tsp
  4. Asafoetida powder - a pinch
  5. Curry leaves - few
First take a small pan, pre heat a drop of oil, fry coriander seeds, channa dhall, fenugreek seeds, red chillies to golden brown. Turn off the stove. Add the coconut to it, mix it well and let it cool. Grind it into a fine paste. Keep it aside. Now take a wide pan, squeeze the juice from tamarind (or add 2 cups of water to tamarind paste) add chopped raddish, onion, turmeric powder, sambar powder and salt and let it cook till the raddish becomes tender. Add some water if necessary. When the raddish becomes tender, add the coconut paste to it and let it boil for another 5 mts. Add water if necessary. Now add the cooked toor dhall to it and let everything cook for another 5 mts. This is sambar.

Take a small pan, pre heat the remaining oil, add mustard seeds, when it splutters add fenugreek seeds, asafoetida powder and curry leaves and let it fry till golden brown. Pour it on top of sambar. Now sambar is ready to serve.


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mitr_bayarea said...

Hi Vidhya-

first time visitor here....was searching for paruppu thogayal recipe online and landed have some great south indian dishes.....incidentally, its radish sambar at ours today.