Radish Sambar Recipe – Authentic South Indian Dal & Vegetable Curry

Last Updated on 2 months by Neha Deshmukh

Radish Sambar Recipe – Authentic South Indian Dal & Vegetable Curry

Introduction

There’s just something so comforting about a steaming bowl of sambar, isn’t there? It’s the kind of dish that feels like a warm hug, especially on a rainy day. I remember my grandmother always making sambar with whatever fresh vegetables were available, and radish was a frequent star! This radish sambar recipe is a tribute to those simple, flavorful meals. It’s a little different than your typical sambar, but trust me, the slight peppery bite of the radish adds a wonderful depth of flavor. Let’s get cooking!

Why You’ll Love This Recipe

This radish sambar is more than just a delicious meal; it’s a celebration of South Indian flavors. It’s relatively quick to make – perfect for a weeknight dinner. Plus, it’s a fantastic way to sneak in some extra veggies! The combination of the tangy tamarind, earthy dal, and slightly spicy radish is simply irresistible.

Ingredients

Here’s what you’ll need to make this flavorful sambar:

• ½ cup Toor dal (approx. 100g)
• 1 no (big – 250 gms) Radish
• 1 no (big – about the size of a gooseberry) Tamarind
• 1 tbsp Cooking oil
• 1 tsp Mustard seeds
• ¼ tsp Methi seeds (Fenugreek seeds)
• 2 nos Red chilli (broken into pieces)
• Few Curry leaves
• 1 no/ 10 nos Big onion or sambar onion, chopped
• 3 nos Green chilli, slit
• 1 no Tomato, chopped (optional)
• 1 tsp Sambar powder
• ¼ tsp Turmeric powder
• 2-3 generous pinches Hing/Asafetida
• A pinch Jaggery
• 2 tsp Ghee
• Salt to taste
• Water as needed

Ingredient Notes

Let’s talk ingredients! A few things will really make this sambar shine:

• Radish: Don’t shy away from using radish! It might not be the first vegetable you think of for sambar, but it adds a lovely, slightly peppery flavor. Peel and slice it into about ¼-inch rounds to help reduce its raw aroma when you sauté it.
• Sambar Onion Variation: Traditionally, a small, round “sambar onion” is used. If you can find them, they add a beautiful sweetness. But a regular big onion works perfectly well too!
• Tamarind Paste: I prefer using tamarind pulp for the most authentic flavor. You can soak a small piece of tamarind in warm water for about 20 minutes, then squeeze out the extract. Store-bought tamarind paste is also convenient.
• Hing/Asafetida: This is a must in sambar! It adds a unique savory flavor and aids digestion. A little goes a long way, so don’t overdo it. It’s often sold as a powder or a resin – both work great.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and slice the radish into ¼-inch rounds. Heat 1 tbsp of oil in a pan and sauté the radish until it loses some of its raw smell. This step is important!
2. Now, pressure cook the toor dal with the sautéed radish and ¼ tsp of turmeric powder. I usually do 1-2 whistles, depending on my pressure cooker. Once cooled, mash the dal and radish mixture and set it aside.
3. In a separate pan, heat another tablespoon of oil. Add 1 tsp of mustard seeds and let them splutter. Then, add ¼ tsp of methi seeds, 2 broken red chillies, and a few curry leaves. Let them sizzle for a few seconds.
4. Add the chopped onion and green chillies to the pan. Sauté until the onions are translucent. If you’re using tomato, add it now and cook until softened.
5. Pour in the tamarind extract. Add 1 tsp of sambar powder, ¼ tsp of turmeric powder, salt to taste, 2-3 generous pinches of hing, and a tiny pinch of jaggery. Bring the mixture to a boil and let it simmer for about 5 minutes.
6. Add the mashed dal-radish mixture to the tamarind base. Adjust the water consistency to your liking – some people prefer a thicker sambar, others a thinner one. Simmer for another 2-3 minutes, allowing the flavors to meld together.
7. Finally, garnish with fresh coriander leaves and stir in 2 tsp of ghee. Serve hot with rice!

Expert Tips

• Don’t skip the sautéing step for the radish. It really mellows out the flavor.
• Adjust the amount of green chillies and red chillies to your spice preference.
• For a richer flavor, use a good quality ghee.

Variations

• Vegan Adaptation: Simply skip the ghee at the end. A drizzle of sesame oil works beautifully instead!
• Spice Level Adjustment: If you like it extra spicy, add another red chilli or a pinch of chilli powder.
• Using Different Dals: While toor dal is traditional, you can experiment with moong dal or a combination of dals.
• Festival Adaptations – Pongal/Makar Sankranti: This sambar is a wonderful accompaniment to Pongal or other dishes made during Makar Sankranti. My family always makes a big batch for these celebrations!

Serving Suggestions

Sambar is incredibly versatile! Here are a few ways to enjoy it:

• With a steaming plate of rice – a classic combination!
• With idli or dosa for a satisfying breakfast.
• As a side dish with roti or chapati.
• Alongside vegetable stir-fries for a complete meal.

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have had time to develop! You can also freeze it for longer storage.

FAQs

• What type of radish is best for sambar? Any type of radish will work, but a red radish is commonly used.
• Can I use sambar powder from a store? Absolutely! There are many good quality sambar powders available.
• How do I make tamarind extract? Soak a small piece of tamarind (about the size of a date) in 1 cup of warm water for 20 minutes. Squeeze the pulp to extract the juice, discarding the seeds and fibers.
• What is the purpose of adding hing/asafoetida? Hing adds a unique savory flavor and aids digestion. It’s a key ingredient in many Indian dishes.
• Can I make this sambar in an Instant Pot? Yes! You can pressure cook the dal and radish in the Instant Pot for about 8-10 minutes, followed by a natural pressure release.