Sambar (Mulangi)

Volume

Serving for 4 people's rice.

Ingredients

- 2-3 radishes
- 2/3 kinnam toor daal
- 2 kinnam water (3x toor daal)
- 3 tbsp tamarind paste
- water (enough to hold veggies)
- 0.5 tsp turmeric
- 1.5 tsp salt + 3 tsp salt
- 4 tsp sambar
- Add more water (total 500 ml)
- 2 tbsp oil
- 2 tbsp channa daal
- 1 tbsp dhaniya seeda
- 15 red chillis (dried)
- 0.5 davaras grated coconut
- 2 tsp red chilli powder
- 2 tsp sugar
- 1 tsp mustard seeds
- 0.25 tsp asofoetida
- 10 curry leaves
- 10 red chillis (dried)

Other Requirements

- Pressure cooker
- Large sauce pan + ladel
- Mixie
- Extra vessels

Steps to Prepare

1. Cook the Paruppu

  1. Set daal in a pressure cooker as per the ususal process. Take 2/3 kinnams of toor daal and 2 kinnams of water to prepare the daal. Refer how to set paruppu (from basics) if need be.

2. Create the Mix

  1. In a sauce pan, add 2 tbs p oil and heat. Once the oil is hot, add 2 tbsp channa daal, 1 tbsp dhaniya seeds and 15 broken red chillis (dried). Allow them to sizzle in the pan for a couple of minutes.

  2. Now add the seasoning to a mixie and add 0.5 davaras of grated coconut to the mixie. Add water incrementally and mix, so that the mixture gets a chutney like consistency.

3. Prepare the Sambar

  1. Cut the radishes into slices.

  2. Take 3 tsp of tamarind paste and add enough water to make it a paste with enough volume to hold all of the radish pieces and more.

  3. Add the radish to the tamarind water, in a large sauce pan, and boil this base.

  4. Now add 0.5 tsp turmeric, 1.5 tsp salt and 4 tsp sambar powder to the base, to add some flavour. Add more water so that the entire base has a volume of about 500 ml. Keep stirring this base for 10 minutes until the radish has become softand well boiled.
  5. After the base has become hot, add the chutney like mix, 2 tsp of red chilli powder and mix the complete base together.

  6. Once the new base has a uniform consistency and is warm, add the daal to the sambar as well.

  7. Add now 3 tsp of salt and 2 tsp of sugar to the sambar. Taste test the sambar and allow the whole dish to mix well and bubble.
  8. Once completed, the sambar can be transferred to the final container.

  9. In a smaller sauce pan, prepare the seasoning, by heating 2 tbsp of oil, with 1 tsp of mustard seeds, 0.25 tsp of asofoetida, 10 curry leaves and 10 broken red chillis (dried). Once these have sizzled together for a couple of minutes, add them to the sambar as seasoning.

Serve the sambar with paruppu chadam, paruppu podi chadam or even with plain ghee rice to make sambar chadam.