Radish Sambar

Hi all! Hope all my blogger friends are doing fine. It has been a real long gap and I thought I should break the silence at least today. Once there is a gap in blogging, it takes lot of effort to come out of the block. Anything in life, for that matter.

I am back with a recipe for sambar. I am a kind of person who really gets bored of cooking the same dishes again & again. I always love to try out new recipes. But being a south Indian, it so happens that I cook sambar & rasam frequently(at least twice per week). That's my comfort food. As I said earlier, I get bored of following the same recipes and would love to experiment.

So, I came up with this recipe for sambar and I should say, the result was outstanding. The addition of spice powder and cumin did the magic and sure to give any hotel, a run for money.

Try out the magical sambar!

Ingredients:

Radish - (sliced into thin rounds) handful or depending on your taste

(Substitute radish with drumsticks/carrots or anything you wish)

Tamarind paste - 1.5 tsp or equivalent pulp extracted

Sambar Powder - 1 tablespoon

Spice powder (check the recipe here) - 1/2 to 1 tsp

Salt to taste

For pressure cooking:

Toor dhall - 1 cup

Onion - 1 chopped thin lengthwise or chopped fine

Tomato - 1 finely chopped

Slit green chillies - 2

Turmeric powder - 1.5 tsp

Cumin - 1/2 tsp

Pepper - 1/2 tsp

Fenugreek - 1/2 tsp

For seasoning:

Mustard - 1.5 tsp

Fenugreek - 1 tsp

Oil - 3 tsp

For garnishing:

Curry leaves, cilantro & a dollop of ghee(optional)

Method:

1. Pressure cook the ingredients listed for pressure cooking with 2.5 cups of water for 4 whistles.

2. Meanwhile, heat the oil, season with the seasoning ingredients. Add radish and fry well. Add a little water and boil till the radish gets cooked. Radish takes a bit longer time for getting cooked and make sure that it is cooked to perfection before adding the tamarind paste.

Now add the tamarind paste and a little water. Boil well.

3. Mash the pressure cooked ingredients and add to the boiling sambar. Add sambar powder, spice powder and salt. Bring to a boil.

Garnish with curry leaves (you can also add this with the seasoning. I like it raw), cilantro and a dollop of ghee.

Serve with rice/idli/dosa or vada. Sure to taste heavenly.

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For the folks in US, have a great weekend!