- Radish - 10 nos
- Onion - 2 small / 1 big chopped length wise
- Toor Dhal - 1/2 cup
- Turmeric Powder - 1/4 tsp
- Hing - 1/2 tsp
- Curry Leaves
- Cilantro / Coriander Leaves - To garnish
- Mustard Seeds - 1/2 tsp
- Urud dhal - 1 tsp
- Cumin Seeds - 1/2 tsp
- Salt - as required
- Tamarind pulp - 1 cup
- Sambar Podi - 2 tsp
- Broken Cashews - 2 tbsp
- Ghee - 2 tbsp
- Channa Dhal - 2 tsp
- Coriander Seeds - 1 1/2 tsp
- Milaga / Red Chilli - 4 nos
- Shredded Coconut - 1/4 cup
- Cashewnuts - broken cashews ( 2 tbsp )
- Onion - Sliced lengthwise
1. Wash the toor dhal and pressure cook it well and keep it aside.
2. Grind the ingredients ( channa dhal, coriander seeds, red chillies and coconut ) and make it into a fine paste.
3. Take the radish, wash, peel the skin off and then slice it into circular disc shape.
4. Take a pan, add oil and heat it.
5. Once done add the mustard seeds, cumin seeds and urud dhal and allow the mustards to splutter.
6. Then add the chopped onions and add little salt and saute well till they become transparent and cooked.
7. Then once the onion is ready, add the sliced radish into the pan and saute them for 2 minutes.
8. Then add the salt, water and tamarind water and boil it till the radish are cooked well.
9. Boil it for few minutes and then add the sambar podi, then bring them to boil again for 4 to 5 minutes.
10. Add the ground paste and the cooked dhal and again boil it for few more minutes.
11. Once they come to boil, then keep at medium heat and wait till the sambar is done.
12. Then saute the onion and cashewnuts in ghee and then season the sambar with them and cilantro.
13. Tasty, great, yummy mullangi sambar (arachuvitta sambar) is ready.