Skip to main content

Mooli Sambar (Raddish Sambar)

raddish sambar
Mooli sambar?I would have not believed my ears had I not seen somebody sharing this finger-licking recipe.

Yes, mooli ki sabzi is still popular, but the word sambar did surprise me!

I came across this recipe a few days back, shared by Karthik from ChinnisCorner. I have been in love with south Indian food ever since I met my hubby. No he is not from south India, but Odisha. However, there is some form of similarity in south Indian and Odiya cuisines.

Let's get back to mooli sambar recipe. I was wondering whether we could put mooli to other uses, except salad. I thought why not experiment with raddish sambar. SO I looked for recipes online, which guaranteed that mooli can be used as a veggie for sambar. It was then that I added raddish along with other veggies to see how it tastes in sambar.

Given the immense radish benefits for health, it is a must-include vegetable in our regular meal planning, though it is available in winters alone.

Let's do a recap of Radish Benefits:
Radish


  • is rich in water and fiber and thus aids in digestion and constipation, piles
  • is loaded with vitamins & minerals and micronutrients
  • is a rich source of antioxidants, and thus extremely beneficial for cancer patients, diabetics, and those with kidney problems
  • is a diuretic and works as a health wonder for kidney patients (do check with your doctor before making it a part of your meal planning though, as it may interfere with a few medications)
  • is useful in jaundice and aids liver health
  • helps lower blood pressure
  • helps in detoxification


my previous experiment with mooli sambar


Then I came across this recipe from Chinnis Corner and since it was an authentic version, I was yearning to give it a try.

Mooli Sambar Ingredients
1/4 cup- Tur dal/arhar dal
1/4 cup- yellow moong dal
1 mooli
2 tbsp- imli paste (I have used sweet imli paste made at home)
curry leaves
1 tbsp- home made sambar powder
water
2-onions
1 tomato
salt, haldi, red chilly powder
1/2 tsp mustard seeds
1 tbsp- oil

Procedure
This is one of the tastiest radish recipes you will eat ever, apart from mooli parantha and mooli ki sabzi. Can't believe my words? Try it and you will come to know!
mooli sambar
  1. Boil both dals together with little water (4-5 whistles).
  2. Keep aside.
  3. Take a pan. Add oil.
  4. Let mustard seeds splutter.
  5. Next add onion. Stir fry until they turn little pinkish in color. Sprinkle little salt for faster cooking. This is one tip I learned from my MIL.
  6. Now add chopped tomato.
  7. Stir well.
  8. Add thinly sliced mooli pieces. Fry for a few minutes.
  9. Add salt, haldi, and red chilly powder.
  10. Next add imli paste. You may add tamarind water. Boil some imli in water for 8-10 minutes. Strain and add the water to sambar.
  11. Now add cooked and mashed dals.
  12. Mix sambar powder. Check the sambar masala recipe here.
  13. Add curry leaves, salt, and stir well.
  14. Garnish with coriander leaves and enjoy mooli sambar.
  15. Check mooli ki sabzi - a delightfully lip-smacking stir fry made from this humble vegetable.
Labels:

Comments

Post a Comment

Popular posts from this blog

Is Tandoori roti good for health [NO, it Isn't But I eat soft oil-free wheat tandoori chapatis daily]

Tandoori roti is delicious and quite addictive too, but is it good for your health?Is there something called tandoori roti health risk? Yes and no.  Yes, if you order it outside.  What is tandoori roti made up of? The reason these Indian flatbreads have earned a bad reputation is that they are made with maida or refined flour, which is only empty calories. Then they use dalda or hydrogenated fat to make the roti soft. remember, tandoori roti is an addiction and I am addicted to it but one made at home with wholesome ingredients.  How to make tandoori roti at home At home, making quick tandoori roti on tawa is a breeze!   so here's how I do it to avoid all the health risks associated with restaurant tandoori roti. we can easily make soft atta tandoori roti on tawa too. yes, tandoor cooking is good but maida isn't.  start by adding water to a bowl. throw in methi powder and flaxmeal. You can skip both if you want. but I suggest adding the two ingredients in y...
Post a Comment
Read more

I Roasted Murmura in Water [Baked Crispy Bhel Oil-Free in Air Fryer]

How do I make crispy puffed rice? Are you looking for crispy murmura snack recipe oil free in air fryer? Well, Ravneet Bhalla brings to you water-roasted murmura baked in my Indian air fryer (Prestige). Can an airfryer cook oil-free? Well, it can but the results are not always up to your expectations. Some recipes do require oil. But this puffed rice recipe does not require any oil. A trial with water has given me super amazing results oil free.  Can puffed rice be made in oven?  Yes! How is murmura prepared?  As its name suggests, murmura is made from rice. Rice grain is roasted until it puffs. Will post a video if anyone is interested in making murmura at home from scratch. Is murmura good for weight loss?  Well, since it is made from rice and comprises fiber and complex carbs, you tend to feel fuller quickly. So it might be a good addition to your weight loss regime since after snacking on air fryer roasted murmura, you may not feel the need to eat anything furthe...
Post a Comment
Read more

Is Fermented Rice Healthy? How Do You Ferment Rice [Odisha's Pakhala Bhaat Recipe]

 What is the meaning Pakhala bhaat? Is Pakhala good for health? Is fermented rice healthy?  Or in other words, does curd rice have b12? These are some of the questions that have been asked every now and then. So in this video from the Odia cuisine, I present to you Odisha special Pakhala - the ancient Odia tradition of fermenting rice. Now coming back to making Pakhala at home. I dedicate this video to my mother-in-law, who has taught me some simple ways to ferment rice with and without curd.  The idea is to cook rice in water, primarily you will need to boil rice in a lot of water. Drain off excess water and let the rice come to room temperature. Then mix it with curd, salt, and water and store in an earthen clay pot. Since we want to ferment rice, the idea is to leave it overnight at room temperature - ideally in a cool location, which is not too hot.  By next morning, the rice should have fermented - teeming with colonies of healthy bacteria. If you use brown rice...
Post a Comment
Read more