Raw Mango Sambar

About this Recipe...

Raw mango sambar is a very flavorful sambar recipe with tangy mangos. In summer when raw mangos are available in abundance I definitely make this sambar at home.

Sambar is a South Indian lentil based vegetable stew, it is slightly tangy in taste and tamarind juice is added to it for the tanginess. But here the raw mangos added the tanginess to this dish, a extremely flavorful sambar recipe goes very well with rice. In hot summer weather, when you want to have something light and refreshing meal for lunch and dinner, this raw mango sambar is a perfect meal with rice and some vegetable curry on side.

Ingredients

• 1/2 Cup Toor daal or split pegion peas
• 2 Tbsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/4 tsp Fenugreek seeds
• 1 Dried red chili broken into two parts
• 1/4 tsp Asafoetida
• 1 tsp Black gram lentil or Urad daal
• 1 Tbsp Chopped garlic
• 1 tsp Turmeric powder
• 8-10 Curry leaves
• 1/4 Cup Onion cut into cubes
• 8-10 chopped drumsticks
• 1 Tomato chopped
• Salt to taste
• 1 tsp Red chili powder
• 1 tsp Green chilli paste(optional)
• 2 Tbsp Sambar masala powder
• 1/2 Raw mango cut into medium cubes

Directions

1. Boil the toor dal in pressure cooker till 3-4 whistles, switch off the flame and allow it to cool down completely.
2. When the pressure of the cooker will go, mash the dal with a hand blender.
3. Now heat oil in a pan and add mustard seeds, cumin seeds, fenugreek seeds, red chili, asafoetida powder.
4. When it starts crackling, add urad dal and sauté it for one minute.
5. Now add chopped garlic and curry leaves to it. Fry it for 1-2 minutes.
6. Add turmeric powder and mix well with everything.
7. Next add the chopped onion and drumsticks to it. Fry it and cook it until they are semi cooked.
8. Now add chopped tomato, green chili paste, red chili powder and salt to taste. Mix well with everything and add water for the gravy.
9. When the gravy starts boiling add Sambar masala powder to it and mix well so no lumps can form.
10. Now add the boiled dal and the mango pieces to it and cook it.
11. Keep an eye on the curry because mangoes are cooked very quickly. As the mangoes are sour so I have not added tamarind juice to it.
12. When the mangoes are cooked and the gravy is also comes to a boiling point, switch off the flame and serve it hot with steamed rice and a vegetable curry.