Mulangi/Radish - 1medium size
Jack fruit seeds - 10-12
Tamarind - small lemon size
Sambar powder - 4 tsps (varies according to taste)
Haldi powder - 1/2 tsp
Hing - 1/4 tsp
Curry leaves - few
Salt as required
Mustard seeds for seasoning - 1 tsp
Toor dal - 1/2 cup
Take a Radish and peel off its skin wash and cut into medium thick rounds.
Remove the seeds from the Jackfruit and semi boil with water and peel its skin and keep aside.
Make a thick tamarind extract.
In a thick vessel put the cut radish slices and the jackfruit seeds and pour the thick tamarind water on it.
Keep the vessel on the gas fire and then put salt,hing, haldi powder, sambar powder, and curry leaves and let it boil and cook.
Keep Toor dal with water in a vessel and pressure cook for 30 mins.
When the sambar is well cooked , add the cooked Toor dal with its water and mix nicely and cook for 5 minutes.
The sambar will become thick.
Add coriander leaves and mix well.
Now remove the sambar from fire and season with mustard seeds.
The mulangi/radish/jackfruit seeds sambar is ready to be had with some nice dry curry and plain white rice.