MULLANGI SAMBHAR (Mallika Badrinath's Style)

This is a different sambhar. It doesnt require the usual cooked dhal quantity that we normally use for regular sambhar making. So don't get confused as to why I didnt mention the "cooked thur dhal" in the menu list. Try it and enjoy. Its already a hit among my family members and friends!

This is not Mullagi Sambhar ,Veggies alone are changed but method is the same.

Ingredients

• Mullangi : 1/4 kg
• tamarind : lemon sized
• salt : to taste
• oil, mustard seeds : for seasoning

Grind together :

• thur dhal : 1tblspn
• coriander seeds : 2 tsp
• grated coconut : 1/2 cup
• green chillies : 8

Method

1. scrape outer skin and slice the radishes
2. can pressure cook or steam cook them and keep ready.
3. squeeze tamarind extract.
4. add the grounded paste to the tamarind and add the vegetable and boil till the sambar becomes thick.
5. heat oil add mustard seeds and add the seasonings to the sambar.
6. garnish with curry leaves and coriander leaves.
7. enjoy the sambar with crispy potato chips.
8. adding small onions to the sambar adds more flavor.

Sizzling Sambhar with kala channa sundal.

Note:

• You can keep 1/4 cup of cooked dhall ready,incase you are not happy about the sambhar or if you want to increase the quantity. Adding cooked dhal towards the end,will increase the quantity of the sambhar without disturbing the taste.
• Add few extra red chillies while grinding the ground paste, or add an extra green chilly while cooking to add more spice. DO NOT ADD REGULAR SAMBHAR POWDER. Both methods together will screw up your sambhar not tasting the way it should.