Thursday, 18 April 2013

Mullangi Sambar - Arachu Vitta Sambar - Radish Sambar

Sambar can be made in many different ways. I have published a few different varieties in my blog. This one is called the 'Arachu Vitta Sambar', meaning made with freshly ground masala. It does not use pre made sambar powder and is famous for its aroma.

Another speciality of today's sambar is the vegetable that has gone into it. As a Keralite, the only Sambar that I commonly make is with mixed vegetables. In Tamil cuisine, the sambar uses specific vegetables and each one renders its unique taste to the sambar. Like Murungakka Sambar, Venkaya Sambar etc. Mullangi is basically Radish and gives an amazing flavour, smell and taste to Sambar. One of my fav Tamil sambar.

Check out the other Sambar varieties in my blog here

  • Ezhukari/Thaalakam
  • Sambar for Tiffin
  • Kerala Sambar with ground masala
  • Kerala Style Vegetable Sambar
  • Sambar - vah re vah style

  • Ingredients

    Radish/Mullangi/Mooli 2 big
    Onions 2
    Tamarind 1 tsp
    Toor Dal 1/2 cup

    To roast and grind

    Coriander seeds 2 tbsp
    Channa dal 2 tbsp
    Red Chilli 4
    Coconut 1/2 cup


    Mustard 1/2 tsp
    Curry leaf few
    Fenugreek seeds 1/8 tsp
    Hing a little

    Salt to taste

    Method of Preparation

    1. Pressure cook toor dal with about 3 cups of water till it is mushed up well.

    2. In a pot, add the coriander seeds, channa dal, red chillies. Saute till it starts to change the colour. Add coconut and saute for a couple more minutes till a nice aroma comes. Add to a mixie and grind into a smooth paste adding a little water. You can skip this step and make sambar using 1 tbsp of Sambar powder instead.

    3. Heat a little oil in a pot. Add sliced onions. Shallots will work better for this sambar.

    4. Peal and slice the radish. When onions starts changing colour, add sliced radish.

    5. Saute for a little while. Then add a couple of cups of water and cook till your radish is cooked, but still has its shape. It will kind of change into a transparent colour at this point. It will take a little while depending on the radish you get. Do not add too much salt at this stage cause the Radish absorbs a lot of salt and will have a very salty taste. Add towards the end.

    6. Add the coconut paste, tamarind paste, dal and salt. Add some more water as needed. Bring to a boil and then simmer till it all comes together.

    7. For tempering, in a small pan heat a little oil. Add mustard to it. When it sputters, add the curry leaf. fenugreek seeds and hing. When it sizzles, add to the sambar.


    1. Love that grinding part, i can bet this sambar will be definitely aromatic.

    2. Arachuvitta sambar is any dal soul food for me Rosh. Lovely pictures.

    3. Great presentation n pics Roshni.. Love this flavorful sambar!


    4. yummy it....

    5. Roshni, you have a long list of variety Sambar :) Love drumstick sambar, somehow Mullangi is not one of my favorites..but its a big hit with others at home

    6. Hi! Roshni,
      you have shared really great sambar recipe. Thank you for that.
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