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Many of you would have wondered as to why your Muringkkai and Mulangi sambar tastes different and why no original flavour of Muringakkai or Mulangi (radish) is missing from sambr.

The secret lies in the method of preparation of those two sambars. Today I would be posting the correct method to prepare Muringakkai sambar. I hope you would try it out and let me know. (use the same method for Mulangi sambar)

(for a family of four 2 servings)

100 gms Thoram Parappu
Muringakkai 2 or 3 nos
3 Spoons of Sambar powder (Karnataka/Madras sambar powder)
1 sprig of curry leaves
1/4 cup of Kothumalli
1/2 spoon of Chilli powder
1/2 spoon Turmeric powder
1/2 spoon of Fresh Jeera powder
1. 5 spoon of Perangayam (Hing)
1 medium sized Tomato diced in 1/2 inch pieces (optional)
Jaggery/sugar 1/4 spoon

2 tbsp of groundnut Oil for tempering
3 nos of Red chillies (broken)
1/2 spoon of mustard seeds
1/4 spoon of Fenugreek seeds
1/2 spoon of Perangayam for tempering





Cut Muringkkai of 2" length. Soak in water for about 30 minutes. Take about 150 ml of water in a vessel and add salt, sugar and Muringakkai pieces, boil on slow sim flame for ten to fifteen minutes till the Muringakkai pieces are 3/4 cooked.  Set aside. Dice tomato in small pieces. Pluck kothumalli and set aside. 

Cook the dhall after adding one small spoon of Perangayam (hing) very well.  Keep it aside in the cooker for thirty minutes.  Now churn the dhall till the froth and keep it aside. Add half sprig of curry leaves in the Dhall and Now add extract of Tamarind to Dhall along with salt . Boil the dhall till the raw smell of Tamarind goes off.  Add 3/4 cooked Muringakkai pieces now along with water which was used for cooking Murungakkai and add required (extra)salt. Add Turmeric powder , chilli powder and jeera powder and let it simmer for about two to three minutes.  Now add half sprig of curry leaves . Let it boil for about two to three minutes. 

Now add Sambar powder .  Let the whole thing simmer for about six minutes.  Add diced tomato and freshly cut bunch of Kothumalli and addJaggery last. Mix well and let it simmer for three minutes. 

Tamper with Red Chillies,mustard, fenugreek(vendhiyum) seeds,and Perangayam in groundnut oil.  Add Asfoetida last in the oil. Tamper the sambar and cover it with a lid immediately. 


Sambar must be made at least two hours before you are to serve to self or the guests. 
The real taste of sambar comes only after two hours of cooking. 

Reheat the Sambar and serve hot. !!! 


And post in your feedback when happy.

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