Mullangi Sambar

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

1. 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.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. 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.