Mullangi Sambar | Radish Sambar

Mullangi sambar is an easy and delicious South Indian variant of sambar with piquant favors of radish, healthy lentils, and fragrant spices. This sambar variety is made with white radish or daikon a.k.a mullangi in the Tamil language and mooli in the Hindi language. It is hearty, comforting, filling lentil and radish stew that pairs well with steamed rice, idli, dosa or vada.

Sambar is one dish that is always on the menu at home once a week. So sometimes I make Kerala Varutharacha Sambar and sometimes sambar with just one vegetable like spinach, red amaranth leaves, shallots, drumsticks, okra, tomatoes etc. This Mullangi sambar also falls in this category where the sambar is made mainly with just one vegetable.

Radish lends its unique aroma and taste to this sambar. So if you like radish, then do try adding radish in sambar and you will love it.

This recipe uses Sambar Powder. When making sambar either make your own sambar powder or buy a good quality one.

You can also quickly roast the spices for the sambar powder in a skillet and later grind them. Also note that, there is no coconut in this recipe. So less work and an easy delicious sambar to make.

The radish sambar goes very well with steamed rice and some papaddums by the side. Also pairs well with idli, dosa or uttapam.

How to make Mullangi Sambar

Cooking Lentils and More Prep

1. Pick and then rinse ½ cup of arhar dal (tuvar dal or pigeon pea lentils) 3 to 4 times in water.

2. Add the lentils to a pressure cooker and 1 to 2 pinch of turmeric powder. Also, add 2 or 2.5 cups of water. Pressure cook for 6 to 7 whistles or till the lentils are softened and mushy.

3. Meanwhile as the lentils are cooking, soak 1 tablespoon of tamarind in ¼ cup water for 30 minutes. You can also soak in hot water for about 20 minutes.

Later press the soaked tamarind and squeeze its extract in the water. Set aside.

4. Rinse and then peel the white radish. Slice the peeled radish into rounds. It should be around 2 cups of sliced radish.

5. Measure all the ingredients and keep ready. Chop all the veggies that are required like shallots, tomatoes etc.

6. Once the pressure of the cooker drops down on its own, then only open the lid. The lentils would be cooked. If the lentils are undercooked, then pressure cook again for some more time adding some water if required.

7. Lightly mash the cooked lentils with a spoon or a wired whisk and keep aside.

Making Mullangi Sambar

8. Heat 2 tablespoons of oil in another pan. Add 1 teaspoon mustard seeds and let them splutter. Keep the heat to low to medium-low. You can use any neutral flavor oil.

You can use sesame oil made from raw sesame seeds (gingelly oil) or ghee or coconut oil if you prefer.

9. Now add ¼ teaspoon fenugreek seeds (methi seeds) and ½ teaspoon of urad dal (husked and split black gram).

10. Fry stirring often till the urad dal turns golden.

11. Add 5 to 6 shallots or pearl onions (sliced). Saute stirring often till the shallots become translucent.

12. Add 1 to 2 dry red chilies. Remove the seeds before adding the chilies.

13. Then add ¼ teaspoon of asafoetida (hing). Stir and saute for some seconds on a low heat.

14. Add 1 medium-sized chopped tomato and 1 sprig of curry leaves (about 10 to 12 curry leaves).

15. Saute till the tomatoes soften.

16. Then add the sliced radish and also sprinkle ¼ teaspoon turmeric powder. Stir and mix well.

17. Saute for a minute.

18. Then add 1 to 1.5 cups of water or as required.

19. Sprinkle salt as required. Mix again.

20. Cover the pan with a lid and cook over medium heat till the radish slices are fork tender.

21. Remove the lid and check a few times when the radish is cooking.

22. Once has the radish has cooked well then add the mashed lentils.

23. Add tamarind pulp that we had made earlier and 2 to 3 teaspoons of sambar powder.

24. Add ½ teaspoon sugar or jaggery if you prefer. Adding sugar or jaggery is optional.

25. Simmer for 5 to 7 minutes on a medium-low heat till the raw aroma of the tamarind goes away and all the flavors come together.

If the sambar appears thick, then add some hot water and simmer for a few minutes. You can always alter the consistency and make it thick or thin by less or more water.

26. Garnish with coriander leaves. Serve the Radish sambar hot with steamed rice or with South Indian snacks like idli or dosa or medu vada or uttapam.

It makes for a hearty, healthy lunch option. You can also serve this sambar with any South Indian meal. For best taste and flavor finish eating the sambar on the same day. So scale the recipe and make as much as you need.

I would not recommend refrigerating as the flavor and taste of this sambar changes completely. It is best served hot as soon as it is made.

Few more sambar varieties

• Sambar – mix vegetable sambar.
• Idli sambar
• Drumstick sambar

Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Radish Sambar recipe post from the blog archives (first published in March 2013) has been updated and republished on 28 June 2021.