Raw Mango Sambar | How to make Raw Mango Sambar

By Sharanya Raghuraman  |  16th May 2016  |  
4.8 from 5 reviews Rate It!
  • Raw Mango Sambar, How to make Raw Mango Sambar
Raw Mango Sambarby Sharanya Raghuraman
  • Prep Time


  • Cook Time


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Video for key ingredients

  • Sambhar Powder

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.

Raw Mango Sambar

Ingredients to make Raw Mango Sambar

  • 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

How to make Raw Mango Sambar

  1. Pressure cook toor dal with 2 cups of water for 4 whistles. Turn off the heat. Let the pressure release by itself.
  2. Meanwhile, heat coconut oil in a pan and crackle mustard and cumin seeds.
  3. Add urad dal and fry till it starts becoming golden brown in colour.
  4. Add Asafoetida and curry leaves.
  5. Now, add the onions,salt and turmeric powder. Saute until the onions turn translucent.
  6. Add the tomatoes and cook for a minute.
  7. 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.
  8. 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.
  9. 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.
  10. Add jaggery. Check for seasoning and add accordingly. If you find the sambar is too thick, add some water.
  11. Sprinkle a lot of coriander leaves and then turn off the heat. Cover the lid and let it sit for 10 minutes before serving.
  12. Enjoy this hot, spicy, tangy and sweet mango sambar with rice.

My Tip:

You can also add 1/4 cup of coconut milk if you wish. It adds flavor.

Reviews for Raw Mango Sambar (5)

Dimple Setia2 years ago


Asha Patel2 years ago

wow yummy

Vathsala Ashok2 years ago

wow looks yummy wll try it

Vijayalakshmi Sridhar2 years ago


Subashini Murali3 years ago


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