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Carrot and Radish Sambar

February 16, 2020 by Senthil Sadasivam Recipe rating:
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Have you read my blog on counterpoint yet, and if you know what counterpoint is, you will appreciate my enthusiasm with this combination dish.

Many years ago, I had an aha moment when I first tasted this Carrot and Radish Sambar at one of our friend’s house. I was simply bowled over by the overpowering awesomeness from that sambar where these two root vegetables were competing and collaborating to produce one of the best combination sambars I had ever tasted. Since then this carrot and radish sambar has become a favorite dish at Senthil’s Kitchen…

It is my mission to feature at least 100+ sambar blogs in my website, and I bet this Carrot and Radish Sambar will be in the top 10 list.

Carrot Sambar
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Carrot and Radish Sambar

An awesome combination sambar made using two best root vegetables – carrot and radish that is use to win you over with the unique fragrance

Course Side Dish
Cuisine Indian
Keyword Carrot, Carrot and Radish Sambar, Carrot Sambar, Dal, Radish Sambar, Sambar
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 people
Author Senthil Sadasivam

Ingredients

  • 1 lb Carrot and Radish peeled, sliced
  • 2 tbsp Sambar powder Sambar powder substitute given below
  • Tamarind juice to taste

To pressure cook dal

  • 1 cup Tool dal
  • 1 Tomato
  • 4 cloves Garlic
  • 1 tsp Turmeric powder
  • 1 tsp Hing powder
  • 1 tsp Sesame oil

For tadka

  • 1/2 tbsp Mustard seeds
  • 1/2 tbsp Methi seeds
  • 1 Green chili sliced
  • 1/2 tbsp Jeera seeds
  • 1 Red chili
  • 1 sprig Curry leaves
  • 1 cup Onion (or shallots) sliced
  • 1 cup Tomatoes chopped

Sambar powder substitute

  • 1 tbsp Chili powder
  • 1/2 tbsp Coriander powder

To garnish

  • 1/4 cup Coriander leaves chopped

Instructions

  1. Wash and peel the carrots and radish and cut into quarter inch thick slices as shown in the recipe picture.

  2. Wash and pressure cook dal for three whistles with 1 tomato, 4 cloves garlic, 1 tsp each turmeric powder, hing powder and sesame oil with three cups water.  Mash the dal and keep it separate.
  3. On a big pot, heat oil and add mustard seeds.  When they splutter, add methi seeds and let them brown slightly.  Quickly add jeera seeds, and after few seconds, add 1 red chili and fry for some time.  Add curry leaves, then sliced onion and green chili and fry well.

  4. Add enough water, carrot/ radish slices, 2 tbsp. sambar powder, salt and mix well and cover and cook for about 10 mins.

  5. Add mashed dal to the pot, mix well, adjust salt level and cover and cook for another 10 mins or until the vegetable pieces are soft and tender.

  6. Add tamarind juice and let it cook for another couple mins.

  7. Garnish with chopped coriander leaves and enjoy with hot rice, homemade ghee, a spicy side dish fry (Potato, Plantain or Suran) and a papad!

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