This is a very straight forward recipe that most of us might know. The reason I post this recipe is, many of my non- South Indian friends are fond of sambhar yet may not know how simple it is to try out. Radish is one vegetable I’ve seen north Indians have as salads but down here we make different dishes out of it. Though I personally like the peppery crisp radishes in my salads I love the flavor of its sambhar as well.
- 1. Radish - 2
- 2. Onion - 1
- 3. Sambhar powder - 1/2 tbsp
- 4. Salt to taste
- 5. Tamarind - Plum sized
- 6. Oil - 1 tbsp
- 7. Mustard seeds - 1/4 tsp
- 8. Asafoetida - 1 pinch
- 9. Curry leaves - 1 sprig
- 10. Dry red chili - 1
- 11. Cooked pigeon peas (tur dal) - 1 1/2 cups
- Wash, peel and cut radish and onion into thick halved slices.
- Soak tamarind in water for 5 minutes and extract pulp out of it.
- Heat soil in a pan, saute onion until translucent and add radish to it. Sprinkle some salt and saute for 3 minutes.
- Add sambhar powder, salt, tamarind pulp and cooked dal. Stir well adjust taste. Let it boil in medium flame until the vegetable is tender and raw smell of sambhar powder goes off, it might take about 10 minutes.
- In a tadka pan heat few drops of oil, splutter mustard seeds, sprinkle asafoetida, throw in red chili and curry leaves and pour over the prepared sambhar.
- Serve with hot steamed rice.
மனைக்தக்க மாண்புடையள் ஆகித்தற் கொண்டான்
வளத்தக்காள் வாழ்க்கைத் துணை.
Wife that has sublime virtues of a household and can spend within the husband’s economy shall be the right partner.