Raw Mango Sambar Recipe - South Indian Mangai Sambar Recipe
A comforting tangy dal curry made with toor dal and cooked along with Raw mango which gives a good tanginess to the curry. Serve it with Homemade Soft Idlis and Coconut Chutney for weekend breakfast.
Raw Mango Sambar Recipe is a delicious Tamil Nadu Style Sambar where dal is cooked with raw mango and other South Indian spices. Whole spices like mustard seeds, dry red chilli, hing, urad dal are also poured over the dal as a tempering that helps to add more flavours.
The dal has a right balance of sourness from the raw mango and sweetness from the jaggery that is being used in curry.
If you are looking for more Sambar Recipes here are some for your vegetarian lunch or dinner:
- 1 cup Arhar dal (Split Toor Dal)
- 1 Mango (Raw) , chopped
- 1 Onion , chopped
- 4 cloves Garlic , chopped
- 1 inch Ginger , chopped
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (Jeera)
- 2 Dry red chilli
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Sambar Powder
- Salt , to taste
- Cooking oil For tempering
- 1 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 1 Dry red chilli
- 1 pinch Asafoetida (hing)
- 1 sprig Curry leaves
- Cooking oil
How to make Raw Mango Sambar Recipe - South Indian Mangai Sambar Recipe
To begin making the Raw Mango Sambar Recipe, we will firstly pressure cook the dal. Add the dal with required water and turmeric powder in the pressure cooker. Close the cooker with the lid and let it cook till it releases 5 whistles or till it is completely soft and cooked.
Heat a saucepan with oil, add dry red chillies, mustard seeds, urad dal, cumin seeds and allow it to crackle.
Add ginger, garlic and let it cook for about a minute. Once that is done, add onions and saute till they turn soft and translucent. This will take around 2 to 3 minutes.
Add turmeric powder, raw mango, 1 cup of water and bring it to a boil. Boil until the mangoes become soft.
Once that is done, add sambar powder, jaggery and cooked dal and give it a stir. Check for salt and keep stirring the raw mango sambar until it comes to a brisk boil.
The next step is to prepare the tempering for raw mango sambar. Heat a small tadka pan, add dry red chillies, asafoetida, mustard seeds, curry leaves, urad dal, cumin seeds and let it cook for about 30 seconds.
Once it is done, pour it over the Raw Mango Sambar, give it a mix and serve hot.
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