20 February 2013


This is one of my family's favorite dish... From eldest to the youngest ... And Rk loves sambar all time... And he wishes to have sambar at least 4 times a week... And he keeps telling me it is a healthy and light dish when compared to masala's...Accepted...
But to me, not sambar all time... It's always nice to have changes in everything :) I remember my youngest cousin sister, who is a big fan of radish and pumpkin sambar. She mixes payasam with sambar and she eats telling that it tastes so good...  I wonder what? A taste she has… The radish in sambar goes well with rasam rice… It has a nice crunchy texture.


White radish - 1&1/2 cups(sliced)
Toor dal - 1/2 cup
Onion (or)shallots - 1(or)6
Tomato - 1/2
Turmeric powder - 1/4 tsp
Sambar Powder - 1 tbs
Tamarind water - 1/2 cup
Salt - to taste

To Temper(1):
Oil - 1/2 tbs
Green chilly-3

To Temper(2):
Oil - 1/2 tbs
Asafoetida - 1/3 tsp
Red dried chilly - 2
Curry leaves - few


Pressure cook toor dal with few drops of oil and water till immersed up to 5 whistle's,mash the dal well with turmeric and pour in 1/3 cup of water and set aside.Then take a pressure cooker pour in oil and add green chilly,onion,salt and radish,saute well till radish and onion becomes translucent.

Then pour in cooked dal,allow it to boil for few mins and add in sambar powder and boil well for 5-7 mins.

Add chopped tomato and boil for till the radish is half cooked and pour tamarind water and boil till radish is fully cooked.

Take a kadai pour in oil ,add the ingredients under "To Temper(2)" and add it to radish sambar and allow it to boil once and its done.

Serve  hot with rice and any poriyal of your choice and enjoy!


This is a basic sambar recipe you can change the veggie of your choice,everything remains same,but when you add mango to sambar adjust with tamarind level.

Adding asafoetida at the last enhances the smell and taste of sambar.You oil with ghee in Temper(2).

Some combination of veggie's you can try
Lady's finger

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