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:
- 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
2 tbsp- imli paste (I have used sweet imli paste made at home)
1 tbsp- home made sambar powder
salt, haldi, red chilly powder
1/2 tsp mustard seeds
1 tbsp- oil
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!
- Boil both dals together with little water (4-5 whistles).
- Keep aside.
- Take a pan. Add oil.
- Let mustard seeds splutter.
- 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.
- Now add chopped tomato.
- Stir well.
- Add thinly sliced mooli pieces. Fry for a few minutes.
- Add salt, haldi, and red chilly powder.
- 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.
- Now add cooked and mashed dals.
- Mix sambar powder. Check the sambar masala recipe here.
- Add curry leaves, salt, and stir well.
- Garnish with coriander leaves and enjoy mooli sambar.
- Check mooli ki sabzi - a delightfully lip-smacking stir fry made from this humble vegetable.
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