Radish Sambar
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 136.7
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,099.4 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 4.3 g
- Protein: 4.7 g
View full nutritional breakdown of Radish Sambar calories by ingredient
Introduction
I have used about 500g or raw daikon and I have used homemade sambar powder instead of the MTR sambar powder. Sooner or later I will post my recipe for home made sambar powder. I have used about 500g or raw daikon and I have used homemade sambar powder instead of the MTR sambar powder. Sooner or later I will post my recipe for home made sambar powder.Number of Servings: 8
Ingredients
-
1 tbsp Mustard seed, yellow
3 cup Daikon boiled without Salt
1 tsp asafoetida (hing)
1.50 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
2 tsp jaggery 10 gm= 2 teaspoons(arch)
2 cup Toor Dal or Hulled Pigeon peas cooked
3 tbsp MTR Sambar Powder
3 tbsp Unsweetened shredded coconut
0.33 tbsp Tamican Tamarind Paste
15 gram(s) Aurora Sea Salt
Tips
You can also add couple of sprigs of fresh curry leaves to the sambar for a great flavour
Directions
Soak 3/4 cup of dry tuval dal or pigeon peas for about 6 hours. You can soak it overnight.
Pressure cook or simply cook Dal and chopped daikon.
In a blender put the sambar powder, shredded coconut and tamarind paste. Blend into a smooth paste.
Heat a pot and add the blended paste. Add some water and bring to boil. Add the cooked tuvar dal and daikon. Add jaggery. Let it boil for 5 minutes.
Heat coconut oil. Add mustard seeds. Once they pop turn off stove and add asafoetida. Add this to the pot of sambar. Add enough salt to the pot of sambar.
Serve the sambar with any type of rice or rice dish. Serve this along with papad.
Serving Size: makes approximately 8 1.5 cups serving
Pressure cook or simply cook Dal and chopped daikon.
In a blender put the sambar powder, shredded coconut and tamarind paste. Blend into a smooth paste.
Heat a pot and add the blended paste. Add some water and bring to boil. Add the cooked tuvar dal and daikon. Add jaggery. Let it boil for 5 minutes.
Heat coconut oil. Add mustard seeds. Once they pop turn off stove and add asafoetida. Add this to the pot of sambar. Add enough salt to the pot of sambar.
Serve the sambar with any type of rice or rice dish. Serve this along with papad.
Serving Size: makes approximately 8 1.5 cups serving