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  • Preeti Shridhar

Moolangi Kozhambu aka Radish  Sambaar

Presenting here my version of  Radish Sambaar using my special Sambaar Powder

In typical Tamil homes, Sambaar was always made with a single vegetable quite unlike the one you get in restaurants which has a medley of vegetables.

I always keep  a small bottle of homemade Tamarind paste in my fridge, you can also use a store bought one.

To start with add 3 tbsp of tamarind paste. Taste and add more.

Always use good quality Sambaar Masala as the taste and flavour of Sambaar depends on the Masala used.

We at Cakes & Curries have a specially curated Sambaar Masala.


Tur dal 3/4 cup

Tamarind paste 3-4 tbsp

Sambaar masala 2 tbsp

Radish 1 cup

Coconut Paste  2 tbsp

Salt to taste.

Water 4-5 cups

Oil 2 tsp

Mustard seeds 1/2 tsp

Fenugreek seeds a pinch

Asaefotida a large pinch


Ghee 1 tbsp

Mustard seeds 1/2 tsp

Whole red chilli 1

Curry leaves 1 sprig


  1. Wash and soak Tur dal for 30  minutes.

  2. Pressure cook  it with salt, turmeric and 2 cups of water for 3-4 whistle.

  3. In a heavy bottom pan heat oil.

  4. Add mustard seeds and Asaefotida.

  5. Once mustard seeds crackle, add Fenugreek seeds.

  6. Now add Sambaar Masala, Tamarind paste and a cup of water.

  7. Bring it to a boil, add boiled radish roundels and let it simmer for 5 - 7 minutes, so that vegetables absorb all the flavors.

  8. Check the pressure cooker, tip in the dal into this boiling mixture.

  9. Add coconut paste. Mix well.

  10. Add water, as needed to reach the desired consistency.

  11. Let it boil for 8-10 minutes.

  12. Don't forget to stir from time to time

  13. Taste and adjust salt and tamarind .

  14. For Tempering :

  15. Heat ghee in a small pan.

  16. Add mustard seeds, once they crackle add curry leaves followed by whole red chili.

  17. Pour this Tempering over ready Sambaar.

  18. Serve it hot with rice.


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