RAW MANGO SAMBAR | மாங்காய் சாம்பார்| SOUTH INDIAN RECIPE

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MANGO SAMBAR RECIPE | SOUTH INDIAN RECIPE

Hmmmmmmmmmmmmm….. yummyyyyyyyyyy and mouth watering feel just by its name: “ MANGO”.

Mango season has already started and easily available in the market now. What else could be a great joy for mango lovers like me. Variety of mango dishes can be made like mango pachadi, mango rice, mango shake, etc. One of such favorite is mango smabar.

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Serves:  4

Ingredients needed:

  • Toor dal / Thuvaram paruppu – 1 cup / 1 tumbler
  • Onion – 1 chopped
  • Tomato – 1 chopped
  • Green chilli – 1
  • Turmeric powder – tsp
  • Sambar powder – 1 tbsp
  • Hing / asafetida – a pinch
  • Salt & Water – As needed
  • Coriander leaves

To temper:

  • Oil as needed
  • Mustard – 1/2  tsp
  • Cumin seeds – 1/2 tsp
  • Fenugreek seeds – 1/2 tsp
  • Red chillies – 2
  • Curry Leaves – few

Preparation:

  1. Pressure cook toor dal for 4 whistles (2 cups of water for 1 cup of dal), a pinch of asafoetida , turmeric powder and few drops of oil.  Mash it once done and keep aside.
  2. Meanwhile wash the Mango and cut into cubes. Even bigger size works well for sambar. So it is your choice.
  3. Chop onions, tomatoes and keep all the ingredients ready
  4. Heat an oil in the cooker pan; add chopped onions , fry till transparent.
  5. Add chopped tomatoes and fry till soft.
  6. Now add, Mango and saute for few minutes
  7. Add turmeric powder, Sambar powder; Add little water and mix well
  8. Add the cooked and mashed dal now;
  9. Add enough water and salt as needed; Pressure cook for 2 whistles.
  10. Heat kadai and temper with the items given under ‘to temper’ and add it to the sambar
  11. Let Sambar boil for 5 minutes in a medium flame and Garnish with Coriander leaves.

Notes:

  1. Use only Raw mango – Mango should be hard, green , young and unripe; Ripen mango gives sweet taste to the sambar
  2. Do not overcook the mango; Just the flesh part of mango should cook soft and don’t worry about the skin.
  3. I don’t use Tamarind for this sambar, as mango by itself is tangy.
  4. You can add drumstick in this sambar which will give an amazing flavor (Vera level ).
  5. Alternative method: From Step 9: You just boil it in the pan itself for 10 minutes, instead of pressure cook. But I love to do it for 1 whistle as it helps to extract the complete flavor of mango in the sambar.

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