Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Sambhar with white Radish(Mullangi, Mulli)

I enjoy going to flea market on weekends. I feel excited when I find a unique, useful item at a bargain price. Luckily what we have here in Ohio near our home is a flea/farmers market. We can buy stuff and fresh veggies too. Last Sunday, weather was fine and sun was out, so we decided to make a trip to the flea market. I bought cherries, white icicle radishes, red radishes, tomatoes, and cantaloupe. Vijay bought a Sony radio for 3 bucks and yes, it is working. He wanted one for his office room. I saw two very thick, aluminum, restaurant quality pans, but they have no lids, and so I decided to not buy. This is our first visit to this flea market as we recently moved here. Compared the flea market, where we used to go in Pittsburgh, this one is much bigger with lots of stalls. We went there around 9, walked for 3 hours, we still had a lot to browse. Well, the whole summer is ahead of us.

After coming home, I prepared white radish (mullangi) sambhar for our meal. They have mildly pungent taste, sweeter than the red skinned radish and they tasted delicious in sambhar.

White Icicle Radish
White Icicle Radish ~ Fresh from Farmer’s Market


1 cup toordal
1/4 teaspoon of turmeric
One onion (if you find pearl onions, use them as whole, about 6 to 8 ), 2 ripe tomatoes and 6 white icicle radish – sliced thinly lenghtwise
3 tsp of tamarind (imli) pulp
1/2 teaspoon of red chilli powder
1/2 teaspoon of salt or to taste
2 teaspoons of sambhar powder (Homemade or storebought)
(I added jaggery to compensate the pungent taste of radish, about a tablespoon.)

Different vegetables give different flavors to the sambhar. You can use carrots, cauliflower, capsicum, potatoes, okra, eggplant, and cucumber; choose whatever you like or combinations.

Sambhar ingredients Cooked and mashed Toordal
1. Ingredients for Sambhar ……. 2. Pressure-cooked and Mashed Toor dal


Pressure-cook toor dal thoroughly until it falls apart with turmeric in two cups of water. Mash the cooked dal and make smooth paste. Keep it aside.

While the toor dal is pressure-cooked, heat 1 tsp of oil in a big saucepan. When oil is hot, do the tadka. Add and crackle some mustard seeds, jeera and curry leaves. Add onions, tomatoes, white radish, sauté them until they are well-cooked.

Stir in the tamarind juice, salt, red chilli powder, sambhar powder and one glass of water. Mix well. Cover the pot with a lid. Bring the water to boil and then add the mashed toor dal. Let simmer for fifteen minutes on medium heat, stirring occasionally, till the wonderful sambhar aroma fills your kitchen.

Serve hot with rice. Don’t worry about leftover sambhar, it tastes even better the next day.

Sambhar with white radishes

Sambhar is quite popular all over South India. How did the plain dal or pappu rasam turned into Sambhar? If you are curious, read this quite interesting story.

Posted by Indira©Copyrighted in Radish,Toor Dal,Vegetables (Monday May 23, 2005 at 1:59 pm- permalink)
Comments (20)

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20 comments for Sambhar with white Radish(Mullangi, Mulli) »

  1. You lived in Pittsburgh? I’m originally from a town about 150 miles North, but I’ve made more trips to the ‘Burgh than I can count…mostly for Pirates games!

    Comment by Stephanie — May 24, 2005 @ 12:43 pm

  2. Have you been to the new PNC park? We went there two years back to see a game, beautiful setting, loved the whole experience.
    I have a special attachment to Pittsburgh. Its where we landed in US, when we first arrived here. Its like our hometown in US. Lived there for 3 years, all good memories, still make weekend trips often.

    Comment by Indira — May 24, 2005 @ 2:28 pm

  3. Timing is everything, and I moved to California a few months before the stadium opened! It’s still on my wish list, though…fortunately, I subscribe to MLBtv, so I can at least watch the games.

    Pittsburgh’s a good city. It’s not the best, but I’m awfully fond of it.

    Comment by Stephanie — May 24, 2005 @ 3:13 pm

  4. Oh people from the ‘burgh. Where did you both live when you were here? I stay in North Hills.

    Comment by Mika — May 24, 2005 @ 10:31 pm

  5. I lived in north side,downtown and in greentree area.

    Comment by Indira — May 25, 2005 @ 4:51 pm

  6. Hey,

    I just gotta say your sambar recipe is awesome. I just tried it – used potatos instead of radishes though – and the aroma and tase are extremely similar to the way my mom and aunts make it. I absolutely love your site. Im so glad I came across it!!!!


    Indira says…
    Hi Radha, I am glad sambhar came out awesome. Sambhar with potatoes, nothing can go wrong with that.
    Looking forward to your visits and feedback on my recipes, thanks.

    Comment by radha — December 1, 2005 @ 3:35 pm

  7. I made this sambhar yday with carrots and beans it was YUMMY !! the best sambar ever i have ever tasted. I bet it would be great with radish and brinjals. I stored the rest of the sambar in fridge and had it with idlies and ur peanut chutney. It became a liitle bit semisolid coz of the toor dal paste, so i added more water and microwaved.It was unbelievable. Usually i never store any leftover in the fridge try to finish it off the same day. But this can be stored for a week .The taste gets better and better.Thanx u now i can boast to my family that i can make better sambhar than the rest 😉 thank u indira

    Indira says…
    Priya.. I am glad it came out tasty and happy that you enjoyed this recipe. 🙂
    How is lucy?

    Comment by priya,ar — December 16, 2005 @ 1:48 pm

  8. hi Indira, i have mailed u abt Lucy’s story. Sh e died on monday 🙁

    Indira says…
    Oh Priya… I just read your email. I am so sorry for your loss.

    Comment by priya,ar — December 16, 2005 @ 2:37 pm

  9. Hi Indira,
    I have been browsing your blog since yesterday and I am hooked!!
    I was wondering, did you grow mullis in your own garden? I haven’t seen them anywhere!!

    Indira replies:
    I’m glad that you found my site interesting.
    No, I bought these small type of white radishes from local farmer/flea market.

    Comment by sandhya — May 5, 2006 @ 5:51 pm

  10. They llok really yummy! Have you tired mulli stuffed paranthas…..they are amazing!yum yum…:-)

    Comment by sandhya — May 9, 2006 @ 11:58 am

  11. I have found the red radish very tasty in a raita or yoghurt salad. Simply wash well and grate finely with the skin, add a little salt and marinate for an hour. Squeeze out the water (this will take out the strong flavour)then mix into yoghurt, add chopped green chillies and fresh green coriander. Season with mustard and hing in a little hot oil. Tastes good and looks colourful. (A little grated carrot can be added if desired).

    Comment by Nirmala — May 27, 2006 @ 5:09 am

  12. hi, tried the recipe … it was awesome … i tried it with ven pongal today …thanks

    Comment by vidhya — January 15, 2008 @ 11:12 am

  13. hi indira,
    yummyyy….. I am originally from karnataka, right now in UK…. loved ur site!!!!!
    Being a kannadiga I never knew many andhra recipe (coz my hubby is an andhrite) I used to struggle initially …. until I found ur site…. very helpful….
    thank u so much!!!!



    Comment by keerthy — January 23, 2008 @ 7:18 am

  14. yummy!!!!!… to see the dish tonight im going to try this. thanks

    Comment by raji — February 12, 2008 @ 2:29 pm

  15. hi indira,
    i just love u’r site.whenever i like to make something different i get hooked to u’r site.i just made mooli sambar it came awesome and my husband loved it.along with it i made pepper and alu curry,this is also very tasty.thank u for great recipes.keep them coming.

    Comment by suma — October 9, 2009 @ 12:09 pm

  16. You have to fry the Mullangi before use in sambar … it gives differnt taste .. just fry in empty pan …

    Comment by Prakash — April 4, 2010 @ 11:24 am

  17. Hi Indira,
    I tried your mullangi sambar recipe and it was awesome. Everyone in my family just loved it. God bless you! Your blog is indeed inspirational and excites me to try all your wonderful recipes.

    Comment by Harini — August 30, 2010 @ 1:06 pm

  18. hi..thank you the post. it is very helpful to bachelors like me.

    Comment by Boopathy — March 14, 2011 @ 9:12 pm

  19. Indira -a question re the sambar powder – it’s 1 tsp each of the 6 ingredients (chana dal, methi, jeera etc)? Does it turn into the required 3 tsp of powder? Sorry, but I’m a novice. Also worried that 1 tsp of methi may make it clarify. Thanks a lot, Anjali

    Anjali: Made the corrections to the post. Check it out now. This post was one of the first, when I was still a novice to measurement spoons, so the errors.
    Thanks and happy sambar making.

    Comment by Anjali — October 5, 2011 @ 6:55 am

  20. Hi Indira ,
    Tried this recipe n turned out awesome :). Thank you very much for sharing your wonderful recipes ,Indira .

    Comment by Archana — January 26, 2012 @ 9:36 am

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