The reason I have separately mentioned Radish sambar separately is that, the recipe is slightly different to the normal sambar or koddelu.
- Radish – 1 big or 2-3 small sized
- Jagerry – 1 small lemon sized
- Tamarind – half of jagerry
- Urad dal – 1 Tsp
- Coriander seeds – 2 Tsp
- Jeera – 1/2 Tsp
- Toor dal – 2 Tsp
- Methi seeds – 1Tsp
- Curry leaves
- Red Chillies – 4 or 5
- Coconut – 1 cup
Cut Radish into small roundals and then cut them into 4 pieces. Now take the cut radish in a cooking vessel, add a little water, enough to submerge the radish. Add salt, jagerry and tumeric and cook.
Heat up a tadka spoon. Add 3 Tsp of oil. Once the oil is heated up, add urad dal, coriander seeds, jeera, toor dal, methi seeds and red chillies and fry. Once the dals are golden brown, switch off the flame and add curry leaves. Grind this with coconut and tamarind to a fine paste.
Add this ground paste to the cooked radish and mix well. Add curry leaves and bring it to boil.
Enjoy the curry with rice.