Raddish / Mullangi cooked with Thoor Dhal (Thuvaram Paruppu) and Tamaring pulp, one more famous sambar in TamilNadu.
Servings – 4 Persons
Raddish (¼kg -Peel off skin, Cut ½cm thick pieces)
Thoor Dhal (1 cup) (Thuvaram Paruppu)
Turmeric Powder (1/4 tsp)
Garlic (Peeled 5nos)
Mustard Seeds (1/4 tsp)
Urad Dhal (1/4 tsp)
Asafoetida (2-3 pinches)
Dry Red Chillies (4nos)
Skin Peeled Shallots ( or Onion Chopped 1/2 cup)
Tomato (Chopped 1/2 cup)
Curry Leaves (2sprigs)
Chilli Powder (1tsp)
Coriander Powder (2tsp)
Tamarind Pulp (1/4 cup)
Corriander leaves (1/4 cup chopped)
Clean and Pressure Thoor Dal (thuvaram paruppu), garlic, turmeric powder and with sufficient water. And Keep aside.
Heat oil in a pan, saute mustard & urad dhal, wait till mustard sputters, add Asafoetida , dry red chillies, onion (or Shallots), Raddish, curry leaves for 3-5 minutes in medium flame. And then Pour 1/2 cup of water, for the vegetables to be cooked.
When vegetables are soft, add the cooked Dhal, chilli powder, dhaniya powder and salt (or use our home made sambar powder-4tsp) and tamarind pulp.
Leave it to boil, in low flame for 3-5 minutes. Garnish with coriander leaves.
Dole our hot with Rice or with Idly/Dosai/Uppma