Mullangi/Radish is a root vegetable & in India the white long ones are common. Huli/Sambar preparation varies from region to region. This recipe of mine is from Udupi region. Radish sambar goes well with rice, ragi mudde, idli or dose.

Mullangi Huli | Radish Sambar

Servings

Ingredients

• 3-4 Mullangi/Radish
• 1 big Onion
• ¼ cup Toor Dal
• ¼ tsp Turmeric powder
• 2 tsp Tamarind paste
• Big lemon size Jaggery
• Salt to taste
• Water as required

For Masala Paste

• 2 tsp Coriander seeds
• 1 tsp Channa dal
• 1 tsp Urad dal
• ¾ tsp Jeera/Cumin
• ½ tsp Fenugreek seeds
• ½ cup Grated coconut
• 8-10 Badige Menasinakai/Low spiced red chillies (+ or - depending on your taste)
• Few Curry leaves
• ½ tsp Coconut oil/Any cooking oil

For Tempering

• 1 tsp Coconut oil/Ghee
• 1 tsp Mustard seeds
• Few Curry leaves
• A generous pinch of hing/ asafoetida

Servings Ingredients 3-4 Mullangi/Radish 1 big Onion ¼ cup Toor Dal ¼ tsp Turmeric powder 2 tsp Tamarind paste Big lemon size Jaggery Salt to taste Water as required For Masala Paste 2 tsp Coriander seeds 1 tsp Channa dal 1 tsp Urad dal ¾ tsp Jeera/Cumin ½ tsp Fenugreek seeds ½ cup Grated coconut 8-10 Badige Menasinakai/Low spiced red chillies (+ or - depending on your taste) Few Curry leaves ½ tsp Coconut oil/Any cooking oil For Tempering 1 tsp Coconut oil/Ghee 1 tsp Mustard seeds Few Curry leaves A generous pinch of hing/ asafoetida

Instructions

1. Wash, peel & cut Mullangi/radish into thick round slices. Cut onion lengthwise.
2. Pressure cook Radish slices, onion & toor dal along with turmeric to 2 whistle.
3. Meanwhile heat eat coconut oil in pan, roast channa dal, urad dal, coriander seeds, jeera, fenugreek seeds, low spiced red chillies & curry leaves until lentils turns little brown.
4. Transfer all roasted ingredients to blending jar along with coconut & grind to coarse paste.
5. Next add the cooked ingredients & grind paste to kadai. Add water as per your desired consistency.
6. Now add tamarind paste, jaggery & salt to taste.
7. Bring it to boil for 10-12 min in a medium flame.
8. Lastly heat a tsp of coconut oil/ghee in tadka pan, when it is hot add mustard seeds & let it splutter. Add hing & curry leaves. Pour this over prepared sambar.
9. Serve hot with steamed rice, mudde, idli or dose.