If you’re craving something warm, wholesome, and packed with south indian flavors, this mullangi sambar is just what you need. It’s a classic radish sambar made with toor dal, tangy tamarind, and a flavorful tempering that brings everything together.
This is one of those dishes that feels like a hug in a bowl—perfect for lunch with rice or even alongside dosa or idlis. Give it a shot, and i promise it’ll become a regular in your kitchen!
Why Mullangi Sambar Deserves a Shot
- Radish Refreshment: Unlike traditional sambar veggies, radish adds a mild peppery bite and tender crunch.
- Garlic-Laced Dal: Cooking your toor dal with whole garlic cloves creates a rich, savory broth that’s ultra-aromatic.
- Tamarind Tang: The sour hit brightens every spoonful, cutting through the earthiness of the dal and radish.
- No-Fuss Cooking: One-pot tempering and straightforward simmering—no fancy gadgets needed.
Ingredient Roles
- Toor Dal & Garlic: Builds a creamy, garlicky base that’s hearty and full-bodied.
- Radish: Offers mild spiciness and holds its shape, giving the sambar a unique texture.
- Tamarind Puree: Provides that signature South-Indian tang.
- Spice Medley: Mustard seeds, urad dal, red chilies, asafoetida, chili and coriander powders—each adds depth, heat, and aroma.
- Fresh Aromatics: Onion, curry leaves, and green chilies infuse herbal brightness.
- Final Garnish: Chopped coriander and grated coconut elevate the sambar with freshness and a hint of sweetness.
How It All Comes Together
- Cook the Dal: Pressure-cook toor dal with chopped tomatoes, garlic cloves, turmeric, and a pinch of salt. The garlic melts into the dal, creating a silky, aromatic foundation.
- Temper the Spices: In a hot pan, toast mustard seeds, urad dal, red chilies, and a pinch of hing in oil. The sizzling spices release their essential oils—this is where the magic begins.
- Saute the Veggies: Toss in onion, curry leaves, and green chilies, then add sliced radish with chili and coriander powders. Let them sauté until they’re lightly golden and fragrant.
- Simmer with Tamarind: Pour in tamarind puree and a splash of water. Stir in the cooked dal, adjust seasoning, and let everything simmer until the radish is tender and the flavors meld.
- Finish & Garnish: Stir in chopped coriander and a handful of freshly grated coconut for a final burst of texture and flavor.
💡 Pro Tip: Toast your spices on medium-low heat—this prevents any bitter or burnt notes and ensures a balanced, smooth sambar.
What Goes Along
- Steamed Rice & Ghee: The classic pairing—drizzle ghee over rice and ladle the hot sambar on top.
- Crispy Papad: A crunchy side that’s perfect for scooping.
- Idlis: Soft, steamed idlis soaked in mullangi sambar is a south indian breakfast (or dinner!) favorite.
- Dosa: pour some sambar next to crispy dosas—makes for a hearty and filling meal.
- Upma or Pongal: Serve it alongside simple upma or creamy ven pongal to add a tangy, spicy touch.
- Vada:Dunk medu vadas in hot sambar and enjoy it restaurant-style.
How to Serve
Ladle piping-hot mullangi sambar into bowls alongside warm rice or idlis. Garnish each serving with a sprig of fresh coriander and an extra dusting of grated coconut. Serve immediately for the best flavor and texture.
Packing & Make-Ahead
- Make-Ahead: Cook the dal and tempering separately. Refrigerate both. When ready, combine with freshly cooked radish and tamarind, then simmer.
- Storage: Keeps in the fridge for up to 3 days. Reheat on the stove, adding water if it thickens too much.
- Lunchbox-Friendly: Pack rice and sambar in sealed containers—reheat in the microwave and stir in a drop of water or ghee.
Party & Bulk Prep
For larger gatherings, double or triple the recipe in a heavy-bottomed pot. Keep the sambar warm in a slow cooker on the “warm” setting, stirring occasionally. Offer rice, papad, and chutney stations so guests can help themselves to a hearty, vibrant South-Indian feast.
Mullangi Sambar
Description
Mullangi Sambar features tender radish simmered with garlic-infused toor dal, tamarind tang, and a fragrant spice tempering, finished with coconut and coriander garnish. A unique, refreshing twist on classic South-Indian sambar—perfect with rice, idli, or dosa.
Ingredients
For cooked dal
For mullangi sambar
Instructions
Prep Work
-
Rinse and soak dal
wash the toor dal until water runs clear
-
Chop vegetables
Chop tomatoes, slice radishes, chop onion and coriander -
Peel garlic
Remove skins from garlic cloves -
Slit chillies
Make a lengthwise slit in green and red chillies -
Measure spices
Keep turmeric, chilli powder, coriander powder, hing, rock salt ready -
Prepare tamarind
Extract tamarind puree
Method
-
Cook the dal
Pressure cook dal with tomatoes, garlic, turmeric and salt mix well, add water and cook for 5 whistles until soft
-
Heat the tadka
In a kadai, heat half the oil and add urad dal,cumin seeds, mustard seeds, red chilli and hing -
Sauté onion & chillies
Add chopped onion, curry leaves and slit chillies; sauté until onion translucent
-
Add radish & spices
Add sliced radish, rock salt, chilli powder and coriander powder; stir for 2 minutes -
Simmer radish
Pour water to cover, mix well, cover and simmer for 10 minutes -
Combine tamarind & dal
Stir in tamarind puree, cooked dal and water; simmer for 10 minutes
-
Finish & garnish
Check for seasoning and adjust salt to taste, sprinkle coriander leaves and grated coconut, then remove from heat -
Serve
Ladle hot mullangi sambar over rice or serve with idli and a dollop of ghee if desired
Equipment
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Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 1g5%
- Sodium 450mg19%
- Potassium 450mg13%
- Total Carbohydrate 24g8%
- Dietary Fiber 6g24%
- Sugars 5g
- Protein 7g15%
- Vitamin A 500 IU
- Vitamin C 15 mg
- Calcium 40 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.