Radish, Scallions & Coconut Sambar Recipe

Name: Radish, Scallions & Coconut Sambar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sambhar masala paste; 1.5 teaspoons Split Dehusked Urad dal; 1/2 teaspoon raw rice; 2 arbol chiles; 1/4 teaspoon Fenugreek seeds; 2 tablespoons grated coconut; 1/2 teaspoon split garbanzo beans (chana dal); 1/2 - 1 teaspoons Olive or untoasted sesame oil; Radish coconut sambhar; 1 bunch Red radishes, halved & sliced thin; 2 scallions chopped greens and all; 2.5 tablespoons Tamarind pulp (OR); 1 teaspoon tamarind concentrate; 3 cups water; Salt to taste; 1 cup buttermilk; 1 teaspoon black mustard seeds; 1 teaspoon split dehusked Urad dal; 1 whole arbol chile

Servings: persons

Sambhar masala paste
1.5 teaspoons Split Dehusked Urad dal
1/2 teaspoon raw rice
2 arbol chiles
1/4 teaspoon Fenugreek seeds
2 tablespoons grated coconut
1/2 teaspoon split garbanzo beans (chana dal)
1/2 - 1 teaspoons Olive or untoasted sesame oil
Radish coconut sambhar
1 bunch Red radishes, halved & sliced thin
2 scallions chopped greens and all
2.5 tablespoons Tamarind pulp (OR)
1 teaspoon tamarind concentrate
3 cups water
Salt to taste
1 cup buttermilk
1 teaspoon black mustard seeds
1 teaspoon split dehusked Urad dal
1 whole arbol chile

1
["Heat the oil in a small skillet and toast all the ingredients (except the coconut, since it tends to brown way faster than the lentils) on low heat till they turn to a reddish hue.
2
transfer the toasted ingredients onto a plate and then add & toast the coconut till it turns a golden.", "Combine all the ingredients and grind to a coarse paste using as little water as possible", "In a heavy bottom pan, heat 2 tablespoons of sesame oil. Add the scallions & saute till limp. Add the water, tamarind pulp and the radishes . Boil on medium heat until the tamarind loses its 'raw' aroma and the radishes are cooked fork tender. Add salt to taste", "Add the ground Masala paste and and combine. bring to a boil, lower heat and simmer on low for 8-10 minutes.", "Once the sambhar has cooled down to a warm temperature, stir in the Buttermilk,", "Heat the tablespoon of sesame oil, when it begins to shimmer add the mustard, urad dal & the arbol chile. Allow the mustard to sputter, the Urad to turn golden brown & the arbol chile to turn a deep red. Pour over the sambhar.
3
garnish with cilantro and serve with hot basmati rice drizzled with warm melted ghee."]

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Sambhar masala paste, 1.5 teaspoons Split Dehusked Urad dal, 1/2 teaspoon raw rice, 2 arbol chiles, and more.

Yes, Radish, Scallions & Coconut Sambar falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Radish, Scallions & Coconut Sambar

How did you like this recipe?

Frequently Asked Questions