I never used to like this Strong Pungent and Spicy White Vegetable Root called Mullangi/Mooli or Simply Radish. (Like most of us do) I hated its smell and its taste to the core. I used to frown when my mom cooked this vegetable, until one day I was coerced to eat its Kosambari/Raita, Surprisingly I did not whine at all after tasting it, and Infact took an extra serving. It tasted really good. Then my mother used to make its Huli/Sambhar, I started eating it in the form of Sambhar and Parathas too, I took a liking for this White Root so much so that I eat it raw now!! Since then, till date, every trip to vegetable market, I include Radish in my Sabzi ki Tokri (Basket).Though not a favourite of many, Radish comes with a host of health benefits.
Radishes are high on Fiber hence Improves Digestion
Controls Blood Pressure
Improves Immunity
High on Nutrients like Vitamin A,E, C, B6 and K
High Water Content: Eating Radishes in Summer is a great thing to do as it hydrates your system
Talking about the Sambhar or Huli as we Kannadigas call it, there are many variants of making it. The recipe for Sambhar or Huli varies from region to region and also as per the type of vegetables used. Some of them prefer adding Tomato to the Sambhar; some prefer adding Tamarind pulp to it. Few of them prefer adding both! If I don’t use Tomatoes, I add Tamarind pulp to it. If you use Tamarind pulp then adding Jaggery chunks is necessary to balance the flavour. It all depends on how you like your Sambhar, on a little Tangier side or a good blend of Sweet and Sour. Any variant of Sambhar with steaming hot plate of rice makes for a perfect meal on a gloomy day. The Sambhar Masala or the Huli Pudi could be freshly -made or the stored ones could also be used. I am also writing down the recipe for Sambhar/Huli Pudi below. So let’s head on straight to my Mullangi Huli Recipe.
RECIPE
Preparation Time: 10 minutes
Cooking Time: 30 Minutes
Serves: 4
Ingredients for Huli Pudi/Sambhar Masala:
Urad Dal/ Split Black Gram -1/2 Cup
Chana Dal/Split Bengal Gram -1/2 cup
Dalchini/ Cinnamon sticks -2-3
Dry Red Chillies/ Byadagi Mirchi -3-4 Gms
Dhaniya/ Coriander seeds-2 tsp
Methi/ Fenugreek seeds- 7-8
Dry Coconut Grated- 1/2 cup (You may use freshly grated coconut if you want add a fresh paste of this masala.
Hing/ A pinch of Asafoetida
Cooking Oil -1 tsp
Ingredients for Sambhar/Huli:
Radish/Mullangi/Mooli : 2 Medium sized
Onion : 1 Medium
Toor dal/ Split Red Gram : 1 Cup
Tamarind Pulp -2 tsp (Soak in few a marble sized tamarind in a tbsp of water for 15-20 minutes)
Jaggery – 1 tsp
Turmeric Powder/Haldi -1/2 tsp
Red Chilli Powder -1/2 tsp
Cooking Oil -2 tbsp
Mustard Seeds-1/4 tsp
Curry Leaves – 5-6
Chopped Coriander leaves
Salt as per your taste ( Here, I used Crystal salt as it enhances the taste of Sambhar)
Method:
Wash 2 medium sized Radishes nicely, cut them in rounds and par boil them for 5 minutes.(you may skip this step, and directly add the radishes to the kadai and let it boil with the dal in the process later)
Now take Toor Dal wash it properly and pressure cook it by adding a pinch of turmeric and required amount of water upto 3-4 whistles.
As you get your Dal ready. Take all the ingredients mentioned above in the Sambhar Masala Section- Urad Dal, Chana Dal, Dalchini, Red Chillies, Dhaniya, Methi Seeds, Dry Grated/Desiccated Coconut and Hing into a Kadai with a tbsp of oil in it; Roast them until they change their colour to light brown, these masalas leave a pleasant aroma whilst getting roasted. Make sure you do not burn them. Now keep them aside to cool off a bit.
Now take a blending jar and add all these roasted spices into it. Blend it to a fine powder.
Take a big kadai add 2-3 Tbsps of Oil in it. Once the Oil gets hot, add Mustard seeds, once they crackle add few curry leaves, a pinch of asafoetida, then add chopped onions, give a nice mix to it.
Once the Onions turn translucent, Add ½ tsp Turmeric powder, give a good mix again. Then add the rounded and Par boiled Radishes, then add the pressure cooked Toor Dal, now goes the Crystal Salt (we call it as ‘Kalla Uppu’ in Kannada), ½ tsp of Red Chilli Powder, then add our Freshly ground Sambhar Masala/ Huli Pudi to the dal. Mix all the Masalas well and give a good Stir. Now add 2 tbsps of Tamarind Pulp, and 1 tsp of Jaggery.
Let the Sambhar Boil for a good 8-10 Minutes on a medium flame; add little water if you feel the consistency is too thick.
You may also temper the Sambhar with Red Chilli and Curry Leaves the taste of the Sambhar enhances this way. Add freshly chopped Coriander leaves. Our Mullangi Huli/ Radish Sambhar is ready. Serve it with Steaming Hot Rice and some pickle to go by the side.
