Radish Sambar

Ingredients :

2 cup sliced radish

1 cup toor dhal or yellow pigeon peas(tovaram paruppu)

Lemon sized tamarind ball

1 onion

4 garlic cloves

1 tomato diced

3 tsp sambar powder

½ tsp turmeric powder

½ tsp red chilli powder

Asofoetida – a pinch

Salt to taste

1 tsp mustard seeds

1 tsp fennel seeds

2 dry red chilli

10 curry leaves

1 tbsp chopped coriander

Method :

Soak tamarind in water and squeeze out the juice.

Pressure cook toor dhal, tomato and garlic cloves with 1 cup water for 3 whistles. Remove from the heat and let the pressure settle down. Mash the dhal mixture so that it becomes smooth.

Take oil in a pan and add onions, sliced radish, turmeric powder, red chilli powder, asofoetida and sambar powder. Fry the mix a bit.

Put all the fried mixer in the pressure cooker, tamarind extract and salt to the sambar. Add more water if needed. Close the lid and pressure cook it for two whistles.

Now heat oil in a small pan and add the mustard. When it pops up, add fennel seeds, dry red chilli and curry leaves and fry for a while. Add this to the sambar. Mix well. Remove from stove.

Garnish with coriander leaves.

Serve hot with rice or idli/dosa.