Monday 30 March 2020

Mango Sambar/Raw Mango Sambar/Mangai Sambar - மாங்காய் சாம்பார்

Mangai Sambar/Raw Mango Sambar is a very delicious and tangy Sambar variety prepared in South India. Unlike other sambar Varieties, this sambar is prepared without adding tamarind water. Adding mangai/raw mango enhances the taste of sambar and triples the flavour of the sambar to a great extent. Mangai Sambar is a South Indian delight served with steam cooked rice, idlis or dosas. Do try out this Mango Sambar/Mangai Sambar and post your comments here. Meanwhile do check out other interesting and tempting Sambar/Dals Varieties and Rasam varieties here.

Here’s how to make Mangai Sambar with step by step photos… 

Thoor Dal/Thur Dal/Thuvaram Paruppu
1 cup
Raw Mango/Mangai
1 big 
1 big finely chopped
Green Chilli
2 slit and chopped
3 finely chopped
2 tbsp
Turmeric Powder
½ tsp
¼ tsp
Coriander Leaves/Cilantro
2 tbsp finely chopped
Curry Leaves/Karuvepilai
As needed

For Tempering
2 tsp
Mustard Seeds/Kadugu
½ tsp
Cumin Seeds/Jeeragam
½ tsp
Fenugreek Seeds/Vendhayam
¼ tsp
Dry Red Chillies
Preparation Time: 10 minutes                     Recipe Category: Veg Gravies, Lunch
Cooking Time: 25 minutes                            Recipe Cuisine: Tamil Nadu, South India
Author: Priya Anandakumar

You can replace sambar powder with 1 tbsp of Red Chilli powder & 2 tbsp of Coriander Powder 

Wash the raw mango and chop it to big pieces. 

Wash and soak the thur dal/thuvaram paruppu with 2 ½ cups of water for about 15 minutes. 

Add turmeric powder, asafoetida, ¼ tsp oil to the thurdal and pressure cook for 3 whistles and switch off the stove. Check out the detailed post on How to cook Thurdal with step by step photos here. 

Open the lid and mash the dal thoroughly with a masher. Add one cup of water mix it well and keep it aside.

Heat oil in a kadai/pan, splutter mustard seeds, add cumin seeds, fenugreek seeds/vendhayam and fry for 20 seconds. 

Add dry red chillies, curry leaves and fry until it turns crispy. 

Add chopped onions, green chillies, little salt and fry until it turns light golden brown color. 

Now add the chopped tomatoes and sauté well until they turn mushy. 

Add chopped mango and sauté for about 2-3 minutes.

Now add 2 tbsp of sambar powder, turmeric powder, salt and sauté well for about 2-3 minutes. 

Add 1 ½ cups of water and let it boil really well until the mango gets cooked and turns transparent. 

Now add the cooked dal to it and mix really well.  Add  required water, salt and boil well for few minutes or until it turns frothy and nice aroma arises. 

Finally add chopped coriander leaves/cilantro and then switch off the stove. 

Yes, delicious and tangy Mangai Sambar/Mango Sambar is ready to be enjoyed. Serve it hot with steam cooked white rice or idlis or dosas.

Thank you all for visiting my space, please come back again for more traditional and tempting recipes  from my kitchen.

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Have a great day and enjoy.

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Priya Anandakumar