Tangy Mango Sambar Recipe

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Mango Sambar is one of the most flavorful sambar. This is one of the most commonly prepared dishes in all South Indian homes. Raw Mango Sambar is one of the best accompaniment for lunch. This sambar is spicy, tangy, and sweet in taste. Its unique taste and flavor make this dish more special.

Ingredients

To pressure cook

1/3 cupToor dal
1/8 tspTurmeric powder
a pinchHing
2 cupsWater
few dropsCooking oil

To boil in tamarind extract

1/2 (6 pieces)Raw mango
A small sizegooseberry Tamarind
1Big onion (cube cut)
1 ( slit)Green chili
fewCurry leaves
1/8 tspHing/Asafoetida
1/8 tspTurmeric powder
1.5 tspSambar powder
as neededSalt & water

To temper

1 tbspCooking oil
1/2 tspMustard seeds
1/4 tspMethi seeds
1/2 tspCumin seeds
1 noRed chili (pinched into 2)
fewCoriander leaves (to garnish)

Directions

In a pressure cooker base add the toor dal, turmeric powder, water, hing and few drops of cooking oil and pressure cook in low flame for20 min.
Open the cooker after the steam is released and mash the dal very well.
Wash and cut the mango into two vertical pieces and remove the seed and cut the mango into big pieces.
In a kadhai heat oil and splutter methi seeds, mustard seeds, red chili, and curry leaves.
Add onions and green chili and saute until onion turns transparent.
Add the tamarind extract, salt, turmeric powder, sambar powder, hing, and few raw curry leaves.
Boil the tamarind extract for some time and add the raw mango pieces and 1/2 cup of water and cook for 7-8 min.
Take a piece in a ladle and touch the flesh part and if it is soft then the mango is cooked well and make sure that mango should retain its shape.
Now add the boiled and mashed dal and mix it well and boil it
Switch off the flame and garnish with coriander leaves.
Serve hot with rice and top with few drops of ghee.

Note

Adjust the quantity of tamarind and sambar powder according to the sourness of mango.
You can also use toor dal and moong dal in equal quantity to prepare this sambar.
If you feel the mango is over cooked then remove the pieces after the sambar is done. Add the pieces just before serving so that mango will retain its shape while serving.

Check More Sambar Recipes

Meghna Nath