mango sambar / raw mango sambar – Mango is called as manga in Malayalam and Tamil. Sambar is a lentil based stew usually made with a single vegetable or a mixture of vegetables. Today’s recipe is a sambar made with mango – or I can say it is a mango and lentil curry. Mango season has started and this is my first mango post this year. Recently I had one farm here in Bangalore, and from there I bought some fresh mangoes. So this is the first dish made with those mangoes.
Mango sambar is a very flavorful sambar. You can make it simply with mangoes alone, but I have made it with mangoes and drumsticks. Usage of pearl onions or shallots make this curry very tasty, but since I didnot have shallots at home, I used normal onions, but usage of pearl onion makes the curry more tasty. Usage of tamarind is optional, I have used very less amount of tamarind, since my mangoes were not very sour, but if your mangoes are sour, then you can omit the usage of tamarind, mangoes and tomato alone will be provide enough sourness.
Other mango recipes:
Toor dal 3/4 cup
Tamarind 1 teaspoon
Turmeric powder 1/4 teaspoon
sambar powder 2 1/2 teaspoon (heaped)
Tomato 1 (chopped)
salt to taste
Oil 2 teaspoon
fenugreek seeds 1/4 teaspoon
urud dal 1/2 teaspoon
mustard seeds 1 teaspoon
curry leaves few
dry red chili 2
hing 1/4 teaspoon
1. Soak tamarind in hot water for 10 – 15 minutes and extract thin tamarind water. Keep aside.
2. Clean, wash and pressure cook toor dal for 3 – 4 whistles with 1 1/2 cups of water, dry red chili, a pinch of asafoetida and few drops of ghee / sesame oil. Wait till the pressure subsides. Then open the cooker and mash the dal, keep aside.
3. Meanwhile, wash and cut mango into big sized pieces along with the skin. Keep it immersed in water until use.
4. Heat oil in a pan or kadai. When oil is hot enough, splutter mustard seeds. When done, add fenugreek seeds, urud dal and wait till it becomes golden brown in color. Then add curry leaves, dry red chili and asafoetida powder.
5. Add chopped onion and fry it till it becomes transparent.
6. Add drumstick pieces and saute it for 2 – 3 minutes.
7. Now add chopped tomatoes and fry it till it becomes mushy.
8. Add tamarind etract, 2 – 3 cups of water, sambar powder, turmeric powder , salt and mix well.
9. Bring it to boil and add mango pieces. Let it boil for 3 – 4 minutes. Keep checking the mangoes, as some mangoes get cooked very fast. Once cooked, the mangoes will look transparent.
10. Add mashed dal, bring it to boil and then turn off the flame.
1. You can reduce the amount of tamarind if you feel that the mangoes are very sour.
2. Don’t over cook the mangoes, otherwise, the pulp will get mixed with the curry leaving the skin alone. The taste won’t be nice.
3. If you feel that the mangoes are over cooked, take it out and keep it separately. Add it to the curry while serving.
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Enjoy cooking and serving