ARACHU VITTA MULLANGHI SAMBAR / RADISH SAMBAR

The Marathas were ruling Tanjore. Sambhoji was a great cook (the male clan members to note) and very fond of his amti with a handful of the tart kokum thrown in. In a particular season the kokum that was imported from the Maratha homeland did not reach the bare larder of the king’s kitchen. Sambhoji was cooking and the minions were shivering in their dhothis to tell him that his favourite dish could not be made that day. A smart Vidushak, who had been elected sous chef for the day, decided to solve the problem. He whispered in the king’s ears that the locals used very little tamarind pulp to gain a better sourness to the curry and that Sambhoji should experiment with this variation. Voila, the dish with the tuvar dal, vegetables, spices and the tamarind pulp was cooked and served by the king to his coterie. The court declared the dish an outstanding preparation (they had no choice with the king as Chef) and thus was born Sambhoji’s amti that in time became sambhar.”

The above information is from the site History telling.wordpress.com

Arachu vitta Mullanghi sambar / radish sambar is a flavourful sambar. Radish, leaves the aroma in the sambar. This sambar is very tasy and easy to preapare. In this sambar no need to fry coriander seeds and coconut, grind raw coriander seeds,coconut with green chillies instead of red chillies.Flavour of green chillies and coriander seeds gives a unique taste.

INGREDIENTS

Radish (white or pink )                                - ¼ kg

Tamarind                                                           - lemon sized

Turmeric powder                                           - ½ tsp

Salt                                                                        - to taste

Thuvar dal                                                          - ½ cup

FOR SEASONING

Oil                                                                       -  1 tbsp

Mustard seeds                                                 - 1 tsp

Methi seeds                                                     - ¼ tsp

FOR WET GRINDING

Grated fresh coconut                                        - ½ cup

Green chillies                                                        - 8 nos

Coriander seeds                                                   - 2 tsps

METHOD

Pressure cook the thuvar dhal in enough water with ¼ tsp of turmeric powder.

Allow to cool and mash well and keep aside.

Soak tamarind in water for half an hour, squeeze the tamarind extract and strain it.

Peel the outer skin of radish and cut into thin discs.

Cook the radish discs in tamarind water with turmeric powder.

Grind  the ingredients given under wet grinding.

Add the ground mixture  to the cooked tamarind extract and add required salt.(add water if necessary)

Boil till the sambhar becomes desired consistency.

Heat oil and add mustard seeds and methi seeds and mix with sambhar.

Garnish it with curry leaves.

Serve hot with white rice, idli, dosa etc.

VARIATION

While grinding you can add 6 or 7 small onions.