Last Updated on 2 months by Neha Deshmukh

Radish Sambar Recipe – Authentic South Indian Dal & Vegetable Stew

Introduction

There’s something so comforting about a steaming bowl of sambar, isn’t there? It’s the kind of dish that just feels like home. I remember my grandmother always making a slightly different sambar depending on what vegetables were fresh at the market. This radish sambar is one of those variations – a little unexpected, but bursting with flavour! It’s a family favourite, and I’m so excited to share it with you. It’s perfect with rice, idli, dosa, or even vada.

Why You’ll Love This Recipe

This radish sambar is a delightful twist on the classic South Indian stew. The radish adds a lovely peppery bite and a satisfying crunch, even after it’s simmered. It’s surprisingly easy to make, even if you’re new to sambar, and it’s packed with nutrients. Plus, it’s a fantastic way to use up radishes!

Ingredients

Here’s what you’ll need to create this delicious sambar:

• 1 cup toor dal (approx. 200g)
• 1/4 tsp turmeric powder (approx. 0.5g)
• 1/2 cup radish, chopped (approx. 60g)
• 1/2 cup shallots, chopped (approx. 75g)
• 1 lemon-sized ball tamarind
• 1-2 tsp sambar powder (approx. 5-10g) – adjust to your spice preference
• 1 tsp oil (approx. 5ml)
• 1/2 tsp black mustard seeds (approx. 2g)
• 1/4 tsp hing (asafoetida) (approx. 0.5g)
• 1/4 cup shallots, finely chopped (approx. 35g) – for tempering
• 3 tbsp coriander leaves, chopped (approx. 15g)
• (Optional) A pinch of sugar

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Toor Dal: The Heart of Sambar

Toor dal, also known as split pigeon peas, is the foundation of any good sambar. Make sure you soak it for at least 30 minutes before cooking – it helps it cook faster and become creamier.

Radish: A Unique & Flavorful Addition

Don’t be shy about using radish! It might seem unusual in sambar, but it adds a wonderful peppery flavour. White radishes work best, but you can experiment with other varieties too.

Sambar Powder: Regional Variations & Spice Levels

Sambar powder is where things get interesting. There are so many regional variations! You can buy pre-made sambar powder, or make your own. Adjust the amount to your spice preference – start with 1 tsp and add more if you like it hotter.

Tamarind: Balancing Tanginess

Tamarind provides the signature tanginess of sambar. I prefer using a lemon-sized ball of tamarind and extracting the juice myself, but you can also use tamarind paste (about 2-3 tablespoons).

Hing (Asafoetida): The Digestive Secret

Hing, or asafoetida, is a powerful spice with a unique flavour. It’s known for its digestive properties and adds a lovely savoury note to the sambar. A little goes a long way!

Oil: Choosing the Right Oil for Tempering

Traditionally, sesame oil or groundnut oil is used for tempering. But you can use any neutral-flavoured oil like sunflower or vegetable oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Dal: First, pressure cook the soaked toor dal with turmeric powder and about 2 cups of water for 20 minutes (4-5 whistles). Once cooled, gently mash the dal.
2. Extract Tamarind Juice: While the dal is cooking, soak the tamarind in 1 cup of warm water for about 15-20 minutes. Then, squeeze out the juice, discarding the pulp.
3. Simmer the Vegetables: In a pot, combine the tamarind juice, 3 cups of water, chopped radish, shallots, and sambar powder. Bring to a boil, then reduce heat and simmer until the radish is tender – about 10-15 minutes.
4. Combine Dal & Vegetables: Add the cooked and mashed dal to the pot with the vegetables. Stir well to combine and bring to a gentle boil. Add salt to taste.
5. Prepare the Tempering: This is where the magic happens! Heat oil in a small pan. Once hot, add mustard seeds. When they start to splutter, add the finely chopped shallots and hing. Fry until the shallots are golden brown and fragrant.
6. Pour & Garnish: Carefully pour the tempering over the sambar. Garnish with fresh coriander leaves and a tiny pinch of sugar (optional, but it balances the flavours beautifully).

Expert Tips

• Don’t overcook the radish: You want it to retain a little bit of crunch.
• Adjust the water: If the sambar is too thick, add more water. If it’s too thin, simmer for a few more minutes.
• Taste as you go: Sambar is all about balance. Adjust the salt, sambar powder, and tamarind juice to your liking.

Variations

• Vegan Sambar Adaptation: This recipe is naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Adjusting the Spice Level: If you prefer a milder sambar, reduce the amount of sambar powder. For a spicier kick, add a pinch of red chilli powder.
• Festival Adaptations (Pongal/Onam): During festivals like Pongal and Onam, you can add other vegetables like drumsticks, pumpkin, or eggplant to the sambar.

Serving Suggestions

Sambar is incredibly versatile! Serve it with:

• Steaming hot rice
• Crispy dosas or idlis
• Medu vada
• Vegetable upma

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 flavours meld together! You can also freeze it for longer storage.

FAQs

What type of dal is best for sambar?

Toor dal is the most traditional and widely used dal for sambar. It gives the sambar a lovely creamy texture.

Can I use a different vegetable instead of radish?

Absolutely! You can substitute radish with other vegetables like drumsticks, pumpkin, eggplant, or even okra.

How do I adjust the tamarind pulp to juice ratio?

If you’re using tamarind paste, start with 2-3 tablespoons and adjust to taste. If you want a more tangy sambar, add more.

What is the purpose of adding hing (asafoetida) to sambar?

Hing adds a unique savoury flavour and is known for its digestive properties. It helps to reduce bloating and gas.

How can I make sambar thicker or thinner?

To thicken the sambar, simmer it for a few more minutes. To thin it, add more water.

Can I make sambar ahead of time?

Yes, you can! Sambar actually tastes better the next day. Just store it in an airtight container in the refrigerator.