Double Delight Sambar

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🫕 Radish Avarakkai Sambar Recipe

Ingredients

👩‍🍳 Toor Dal:

• Toor dal (Thuvaram paruppu) – ½ cup
• Turmeric powder – ¼ tsp
• Water – 1½ cups
• A pinch of hing (asafoetida)

🥬 Vegetables:

• Radish (mullangi) – 1 cup, sliced (½ cm thick rounds)
• Avarakkai (broad beans) – ¾ cup, cut into 1-inch pieces
• Small onion or shallots – 8–10 (optional)
• Tomato – 1 medium, chopped
• Tamarind – lemon-sized ball (soaked in 1 cup warm water)

🌶️ Sambar Spice:

• Sambar powder – 1½ to 2 tsp (adjust to taste)
• Turmeric powder – ¼ tsp
• Salt – to taste

🌿 Tempering:

• Gingelly oil – 2 tsp
• Mustard seeds – ½ tsp
• Fenugreek seeds – ¼ tsp
• Dried red chilli – 1
• Curry leaves – few
• Hing – a pinch

🌰 Garnish:

• Fresh coriander leaves – for garnish

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🔪 Preparation Steps

1. Cook Dal:
   • Wash toor dal, add turmeric and hing. Pressure cook for 3–4 whistles until soft.
   • Mash well and keep aside.
2. Cook Vegetables:
   • In a pot, add radish, avarakkai, onion, tomato, a pinch of turmeric, and little water.
   • Cover and cook until the veggies turn soft.
3. Add Tamarind Extract:
   • Squeeze and strain the tamarind pulp.
   • Add it to the cooked vegetables with sambar powder and salt.
   • Boil for 5–7 minutes until raw smell of tamarind goes off.
4. Add Dal:
   • Add the mashed toor dal and mix well. Adjust consistency with water (medium thick).
   • Simmer for another 5 minutes on low flame.
5. Tempering:
   • Heat gingelly oil in a small pan.
   • Add mustard seeds, let them splutter. Then add fenugreek seeds, red chilli, hing, and curry leaves.
   • Pour this over the sambar and mix.
6. Garnish:
   • Add chopped coriander leaves before serving.

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🍚 Serving Suggestions

• Serve hot with steamed rice, ghee, and a side of potato fry or vendakkai poriyal.
• Also pairs beautifully with idli, dosa, or pongal.

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Would you like me to include a freshly ground sambar masala version (without using store-bought powder)? It gives a richer, homemade flavor.