Mango Sambar Recipe – A flavorful and tasty sambar made with ripe mangoes.
Of all Sambars, I love Mango Sambar the most. Mango Sambar is very flavorful and easy to make. During mango season, I will definitely make mango sambar, Mango Lassi, Raw Mango Rice, Raw Mango Pachadi – With Jaggery and Mango Pachadi (With Sugar). I just cannot say no to these recipes.
After my wedding, I learned to make Sambar only after six months. I remember making Mango Sambar for the first time for my sister-in-law who was pregnant with her first child. Gj likes my Avaraikkai Sambar and Mango Sambar so much. I wanted to post Mango Sambar last year itself, but did not find time. Finally, I am posting Mango Sambar recipe this year. Hope you all like it.
Mango and Raw Mango lovers, if you are looking for more mango recipes, then you might refer my Mango Collection post.
Mango – 1 no.
Toor Dal/Thuvaram Paruppu – 3/4 cup
Small Onions (Chopped) – 12 nos.
Tamarind Juice – 1/4 cup
Turmeric Powder/Manjal Thool – 1/2 teaspoon
Sambar Powder – 2 teaspoons
Curry Leaves/Karuvepillai – 1 sprig
Salt – as required
Oil – 2 teaspoon
Mustard Seeds/Kadugu – 1 and 1/2 teaspoon
Fenugreek Seeds/Vendhayam – 1/2 teaspoon
Asafoetida/Perungayam – 1/4 teaspoon
Note. The ingredients shown will vary with the original quantity.
1. Pressure cook toor dal for 4 whistles using 2 and 1/4 cups of water. Once the pressure releases, open the cooker and set the cooked toor dal aside.
2. Wash mango, and cut them roughly into large pieces. Heat oil in a pan, and let the mustard seeds splutter.
3. Then add fenugreek seeds and asafoetida. Now add chopped onions and curry leaves. Saute until onions turn transparent.
4. Now add the tamarind juice, cook for a minute and then add a cup of water. Now add turmeric powder,Sambar Powder, and salt.
5. Stir well and cook for five more minutes. Now add the cooked toor dal. Sir well.
6. Add mango pieces. At this stage, if you want you could add a cup of water. When the mangoes turn transparent and soft and the sambar reaches a desired consistency, switch off the stove.
Now, Mango Sambar is ready! Serve with hot rice.
- Mango pieces usually get cooked faster, so once it turns transparent switch off the stove. The skin does not need to be cooked, if the flesh is cooked it is enough.
- To check if the mangoes are soft, take a mango piece out and gently press it using your finger.
- If you think mangoes are falling apart, then take the mangoes out and add it back to the sambar at the time of serving.
- We use less tamarind for this sambar, as the mango itself is very tangy.
Mango Sambar Recipe, Mango Dal Recipe below: