I will use these terms interchangeably in this post – moolangi, mooli, daikon, radish. Moolangi or daikon (http://en.wikipedia.org/wiki/Daikon) is a long, white, carrot like vegetable and brings back many childhood memories. As a child, I absolutely hated it. Not because it tasted bad, but every time mum cooked it, the house smelt like half a dozen cows were simultaneously having tummy problems. Mum would make moolangi rotis using grated daikon but the first step to that was squeezing out all the liquid from the grated daikon. The juice was particularly pungent and I would avoid loitering around the kitchen whenever moolangi was on the menu. As I said before, the smell was the main deterrent but the taste of the soft rotis and the mollangi sambhar that mum made was always very good.
As a mature adult (ahem), when mum or I cook moolangi now, I don’t go around with my fingers pinching my nose any more. Having lived away from home for so long, I crave moolangi sambhar every now and then. I happened to spot daikon in our local supermarket one evening and got very very excited. This recipe is a result of my excitement.
If you are wondering what “sambhar” is, it is a thick, tangy, lentil-based soup. Like a lot of South Indian dishes, the centre piece of sambhar is the spice mix or sambhar powder. Unlike its South Indian companion Rasam, sambhar does not contain any tomatoes but often contains various vegetables including moolangi.