In North India, daikon is a popular ingredient used to make "sabzi", stuffed "paranthas", "pakodas", salads, pickles, and as garnish. The plant's leaves are used to make "dal" and "kadhi", among other dishes. In South India, daikon is the principal ingredient in a variety of "sambar", in which roundels of the radish are boiled with onions, tamarind pulp, lentils, and a special spice powder. When cooked, it can release a very strong odor. This soup, called "mullangi sambar" (, ; literally, "radish sambar") is very popular and mixed with cooked rice to make a good meal.