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Mullangi Sambar | Radish Sambar | Tamil Nadu Radish Sambhar | Mooli Sambar |

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Tarla Dalal

20 February, 2018

Mullangi Sambar | Radish Sambar | Tamil Nadu Radish Sambhar | Mooli Sambar |

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Table of Content

About Mullangi Sambar, South Indian Radish Sambhar

Ingredients

Methods

For Cooking The Dal For Sambar

How to make Sambar

Nutrient values

Mullangi Sambar | Radish Sambar | Tamil Nadu Radish Sambhar | Mooli Sambar |

Mullangi Sambar, also known as Radish Sambar, Tamil Nadu Radish Sambhar, or Mooli Sambar, is a classic South Indian dish prepared using toovar dal (arhar dal), radish slices, and aromatic spices. The combination of turmeric, asafoetida, sambar powder, and tamarind water gives the dish its signature tangy, spicy, and comforting flavour. This sambar is cherished across Tamil Nadu for its simplicity and its ability to pair well with a wide range of South Indian meals.

The base of the recipe is the well-cooked toovar dal, which provides the sambar its characteristic creamy consistencyand rich protein content. Once the dal is pressure cooked with turmeric and asafoetida, it is whisked to a smooth texture. This smooth dal blends beautifully with the cooked radish, onions, tomatoes, and the spice mix, creating a hearty stew-like dish that is both nourishing and flavourful.

The hero ingredient, radish (mullangi / mooli), contributes a distinct earthy aroma and sharp flavour that becomes milder and sweeter once cooked. When simmered with spices and tamarind, radish absorbs the flavours deeply, making the sambar incredibly aromatic and appetizing. The natural pungency of radish perfectly complements the spiciness of sambar powder and the tanginess of tamarind, resulting in a well-balanced dish.

The tempering is a crucial step in making authentic Mullangi Sambar. Ingredients such as mustard seeds, urad dal, curry leaves, and dry Kashmiri red chillies are sautéed in hot oil to release their flavours. Adding this tempering at the end enhances the dish’s aroma instantly. In fact, even if the sambar is prepared earlier, a fresh tempering added just before serving can bring the flavours alive, making it taste freshly made.

This sambar is highly versatile and forms part of everyday meals in Tamil Nadu households. It pairs wonderfully with steaming hot rice drizzled with ghee, as well as popular tiffin items like idli, dosa, and pongal. The comforting consistency and robust flavour make it suitable for both lunch and dinner, and its mildly spicy, tamarind-rich profile satisfies a wide range of palates.

While Mullangi Sambar traditionally uses radish, the same method can be used to prepare sambar with other vegetables like drumstick (murungakkai) for a similar flavour experience. Whether served with rice or breakfast dishes, this radish sambar remains a timeless favourite thanks to its wholesome ingredients, therapeutic aroma, and ability to elevate even the simplest South Indian meal.

Ingredients

for Mullangi Sambar

1/2 cup toovar (arhar) dal

1/2 tsp turmeric powder (haldi)

1/2 tsp asafoetida (hing)

2 tbsp oil

1/2 cup roughly chopped onion

1/2 cup roughly chopped tomato

1 1/2 cups radish (mooli) slices

2 tbsp tamarind (imli) water

5 tsp sambar powder

1 tsp chilli powder

salt to taste

1/2 tsp mustard seeds ( rai / sarson)

1 tsp urad dal (split black lentils)

8 curry leaves (kadi patta)

2 whole dry Kashmiri red chilli , broken into pieces

2 tbsp finely chopped coriander (dhania)

Method

for Mullangi Sambar

Combine the dal, turmeric powder, asafoetida and 1 cup of water in a pressure cooker, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Whisk the dal well and keep aside.
Heat 1 tbsp of oil in a deep non-stick pan, add the onions, tomatoes and radish and sauté on a medium flame for 3 minutes.
Add ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 6 minutes, while stirring occasionally.
Add the whisked dal, tamarind water, chilli powder, salt and 2 cups of water, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside.
Heat the remaining 1 tbsp of oil in a small non-stick pan, add the mustard seeds and urad dal and sauté on a medium flame for 1 minute.
Add the curry leaves and kashmiri red chillies and sauté on a medium flame for a few seconds.
Pour the tempering and coriander over the prepared sambar and mix well.
Serve hot.

Mullangi Sambar, South Indian Radish Sambhar recipe with step by step photos

For Cooking The Dal For Sambar

1. To make the Mullangi Sambar, place 1/2 cup toovar (arhar) dal in a bowl.
2. Wash the toovar dal thoroughly and drain.
3. Transfer the washed toovar (arhar) dal into a pressure cooker.
4. Add the 1/2 tsp turmeric powder (haldi).
5. Add the 1/2 tsp asafoetida (hing).
6. Add the 1 cup of water and mix well.
7. Pressure cook for 3 whistles.
8. Allow the steam to escape before opening the lid.
9. Whisk the dal well and keep aside.

How to make Sambar

1. Heat 1 tbsp of oil in a deep non-stick pan.
2. Add the 1/2 cup roughly chopped onion, 1/2 cup roughly chopped tomato and 1 1/2 cups radish (mooli) slices and sauté on a medium flame for 3 minutes.
3. Add ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 6 minutes, while stirring occasionally.
4. Add the Add whisked dal and 5 tsp sambar powder.
5. Add the 1 tsp chilli powder.
6. Add salt to taste, 2 tbsp tamarind (imli) water and 2 cups of water.
7. Mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside.
8. Heat the remaining 1 tbsp of oil in a small non-stick pan.
9. Add the 1/2 tsp mustard seeds ( rai / sarson).
10. Add the 1 tsp urad dal (split black lentils).
11. Add the 8 curry leaves (kadi patta).
12. Add the 2 whole dry Kashmiri red chilli , broken into pieces. and sauté on a medium flame for a few seconds.
13. Pour the tempering and 2 tbsp finely chopped coriander (dhania) over the prepared sambar and mix well.
14. You can serve the Mullangi Sambhar with hot rice laced with ghee, or with tiffin dishes like idli, dosa or pongal.
15. Mullangi Sambar, South Indian Radish Sambhar recipe.