NMOT: Nam Mane Oota Tindi

Mullangi Huli | Radish Sambar

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
For Masala Paste
Servings
Ingredients
For Masala Paste
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.
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