Name: Raw Mango Sambar recipe by Sharanya Raghuraman at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Raw Mango - 1 large, roughly chopped, with its skin on; Shallots - 4; Turmeric Powder - a pinch; Toor dal / pigeon peas - 1/2 cup; Sambar Powder - 2 tablespoon; Tomato - 1, roughly chopped; Coconut oil - 1 tablespoon; Mustard seeds - 1 teaspoon; Cumin seeds - 1 teaspoon; Salt - to taste; Asafoetida - 1/4 teaspoon; Urad Dal - 1 teaspoon; Curry Leaves - a handful; Coriander Leaves - few, finely chopped; Tamarind - 1 gooseberry size (Optional); Jaggery - 2 tablespoon

ABOUT Raw Mango Sambar RECIPE

Sambar is one of the most commonly prepared dish in all South Indian homes. There are different varieties of sambar, each with its own variations. Raw Mango Sambar is one of the best accompaniment for lunch, which is spicy, tangy and sweet in taste. It unique taste and flavor makes this dish more special. This recipe was taught to me by my mom.

Ingredients Serving: 4

Raw Mango - 1 large, roughly chopped, with its skin on
Shallots - 4
Turmeric Powder - a pinch
Toor dal / pigeon peas - 1/2 cup
Sambar Powder - 2 tablespoon
Tomato - 1, roughly chopped
Coconut oil - 1 tablespoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Salt - to taste
Asafoetida - 1/4 teaspoon
Urad Dal - 1 teaspoon
Curry Leaves - a handful
Coriander Leaves - few, finely chopped
Tamarind - 1 gooseberry size (Optional)
Jaggery - 2 tablespoon

Instructions

Pressure cook toor dal with 2 cups of water for 4 whistles. Turn off the heat. Let the pressure release by itself.
Meanwhile, heat coconut oil in a pan and crackle mustard and cumin seeds.
Add urad dal and fry till it starts becoming golden brown in colour.
Add Asafoetida and curry leaves.
Now, add the onions,salt and turmeric powder. Saute until the onions turn translucent.
Add the tomatoes and cook for a minute.
When the tomatoes are almost done, add the mango pieces, and 1/2 cup of water. Cook till the mangoes are soft, but not too mushy.
Add the sambar powder and tamarind pulp. Tamarind pulp is optional. It should be added only if the mangoes are not tangy enough. If the mangoes are enough sour, avoid adding tamarind pulp. Let it come to boil.
Mash the cooked toor dal with back of your tumbler or with a potato masher and add this to the curry. Mix well and allow it to boil.
Add jaggery. Check for seasoning and add accordingly. If you find the sambar is too thick, add some water.
Sprinkle a lot of coriander leaves and then turn off the heat. Cover the lid and let it sit for 10 minutes before serving.
Enjoy this hot, spicy, tangy and sweet mango sambar with rice.

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