Radish Pods Sambar / Moolangi kayi huli /

Radish pods are known as Moolangi kayi in Kannada (ಮೂಲಂಗಿ ಕಾಯಿ), moongra or mongri in India is a season vegetable. When I was talking to Amma recently she told that she has cooked radish pods that day, I was so tempted by recalling the tasted of radish pod curries. To my surprise, I found radish pods in Jayanagar market the very same day. Amma used to cook Majjige huli, sambar, palya etc. Here is the recipe of Sambar. Go buy, cook and enjoy before it goes out of season.

Ingredients
Radish pods - 1/4 kg
Toor dal - 1/4 cup

For masala 

Coriander seeds - 3 spoons

Bengal gram dal - 1 spoon

Urad dal - 1 spoon

Cumin seeds - 1/2 spoon

Fenugreek seeds - 1/2 spoon

Mustard seeds - 1/4 spoon

Red chillies - 10 to 12 (half of it should be byadagi or any other not so spicy ones) and another half should be guntur or other spicy ones)

Asafetida - 1 pinch

Tried curry leaves - 5 to 6

Oil - 1 spoon

Grated coconut - 8 to 10 spoons

Tamarind - 1/2 small lemon sized

salt to taste

Jaggery to taste (optional)

Wash the radish pods. Cut both the edges and throw. Chop rest into 1/2 inch pieces. Cook this in a pressure cooker along with toor dal for about 3 whistles. 

Heat a kadai and roast all the masala ingredients (except coconut and tamarind) along with oil. Allow it to cool down. Grind this along with grated coconut.  Add this masala to cooked toor dal and radish pods, add tamarind juice, salt and optionally 1/2 lemon sized jaggery and boil for about 5 minutes.

Yummy radish pod sambar is ready to serve.