Today’s post is about a tangy, lip-smacking mango sambar recipe. As mango season has started in India, I thought of sharing recipes using mangoes. The first one that came to my mind is this raw mango sambar recipe. Though the preparation is similar to other sambar recipes, the cooked mangoes add more flavour to the gravy. You can also add drumstick and brinjal to this sambar, which does wonders. I used homemade sambar powder and this sambar taste better the next day. This sambar can be prepared for Tamil new year also along with mango pachadi, which I will post soon.
Check out my other sambar recipes
- Drumstick Sambar
- Kadhamba Sambar
- Hotel Style Tiffin Sambar
- Mixed Vegetable Sambar Recipe
- Lady’s Finger Sambar
Check out my youtube video for this recipe
As mango season has started in India, I thought of sharing recipes using mangoes. The first one that came to my mind is this raw mango sambar recipe.
- 1 Cup Toor Dal
- 1 Large Raw Mango
- 10 Small Onion / Shallots
- 1 Tomato
- 1 Small Tamarind (gooseberry sized)
- 1/2 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tbsp Sambar Powder Sambar Powder
- Salt As Required
- 2 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1.5 tsp Cumin seeds / Jeera
- 1/2 tsp Fenugreek / Methi seeds
- 1 Red Chilli
- 2 Sprig Curry Leaves
- 2 Generous pinch Hing
- 1 tbsp Oil / Ghee
Peel the skin of shallots and chop tomatoes. De-seed the mango and chop into big pieces with the skin. Pressure cook dal, with 1tsp of oil for 4 to 5 whistles. Once the pressure release by itself, mash it well. Soak tamarind in 1/4 cup of water for 1/2 an hour, discard the pulp and extract tamarind water. Keep by side.
Heat 1/2 tbsp of oil in a pan, add shallots and saute till transparent. Then add tomato and saute till it turns mushy.
Add mango pieces and saute for a while, till the raw smell leaves. Then add 1 cup of water, I used the remaining dal water. Now add turmeric powder and chilli powder.
Add sambar powder and required salt. Mix well, cover it with a lid and cook for 4 to 5 minutes in medium flame.
Check the fleshy part of the mango is cooked, it should be transparent. The skin need not be too much cooked. Don't overcook the mango, else it disintegrates in the sambar. Now pour tamarind water and give a slight boil. Then pour the mashed dal mix well and boil for 5 minutes.
Heat 1/2 tbsp of oil/ghee in a pan, add mustard seeds and let it splutter. Then add urad dal, jeera, methi seeds, red chilli and curry leaves.
Finally, add hing and pour the tempered items over the sambar. Mix well and garnish with coriander leaves.
Flavourful raw mango sambar is ready.
1. Addition of oil while pressure cooking dal, helps in easy cooking and adds flavour.
2. Shallots can be replaced with 1 big onion also. But shallots lends good taste to the sambar.
3. Any mango variety can be used. Also chop the mango into bigger pieces with skin, else it disintegrates in the sambar.
4. For different taste drumstick, brinjal can be added along with mango.
5. Adjust tamarind according to the tanginess of the mango, also don’t add more tamarind than mentioned.
6. If the mango is too tangy, just skip tamarind, as we are adding tomato also.
7. Also add tamarind water after the mango pieces get cooked, else it won’t cook.
8. Don’t over cook / boil mango for more time, otherwise it dissolves in the sambar and become messy.
9. Tempering at last helps to retain the flavour.
10. Ghee also can be used for tempering, which adds more aroma to the raw mango sambar recipe.
11. Shelf life of this mango sambar recipe is 2 days under refrigeration. This sambar taste better the next day.