Today’s post is about a tangy, lip smacking mango sambar recipe. As mango season have 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 adds 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.
Checkout my other sambar recipes
- Drumstick Sambar
- Kadhamba Sambar
- Hotel Style Tiffin Sambar
- Mixed Vegetable Sambar Recipe
- Lady’s Finger Sambar
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.