Whenever I make mango sambar the first thing that comes to my mind is the way my cousin brother eats this sambar…..During our childhood days I have seen him reserve all the mango part seperated from sambar then finally add sugar to it and and enjoy…I havent tried it so far but then memories haunt me often.
Mango Sambar Recipe – Ingredients
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Mango – 1 medium sized(I used kili mooku maanga)
Toor dal – 3/4 cup
Sambar powder – 2 tsp heaped
Tamarind – 1 tsp
Turmeric powder – 1/4 tsp
Small Onion – 10
Tomato – 1 chopped
Salt – to taste
Oil – 2 tsp
Fenugreek seeds – 1/4 tsp
Urad Dal – 1/2 tsp
Mustard seeds – 1.5 tsp
Curry leaves – a sprig
Red Chillies – 2
Hing – 1/4 tsp
- Wash mango, chop them into pieces slightly big,Set aside.Pressure cook dal for 4 whistles along with a tsp of gingelly oil until mushy…mash it well with a laddle.Soak tamarind in 1/4 cup water and extract the juice.
- Heat a kadai with a tsp of oil – add fenugreek seeds and urad dal let it splutter then add onion and tomato saute till raw smell leaves.Then add this to cooked dal along with turmeric powder.
- Add enough water say 3/4 cup, then add sambar powder and cut raw mangoes.Add required salt.
- Mix well and let it boil till the mango gets cooked, you can see it turning transparent after getting cooked.Once the raw mango gets cooked add tamarind water.
- Allow it to boil till frothy for 3mins.Then add the items listed under ‘to temper'(starting from mustard seeds in the table), add it to tboiling sambar,garnish with coriander leaves and switch off.
Serve with hot rice!
- Tempering at the last stage always retains the flavour.
- Take care not to much the mango, keep an eye while it gets cooked.
- Tamarind used should be very less for this sambar as mango itself is very tangy.
- Smells and tastes good for 2 days if refrigerated. But heat it once inbetween cool down and then refrigerate.
- Switch off according to the thick consistency you prefer.But it hickens with time so switch off accordingly.