Name: Mango Sambar recipe by Radha Natarajan at BetterButter
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 5
Ingredients: To roast and grind ...2 tsp of dhania seeds/coriander seeds with below 5 ingredients .; 1 /2 tsp methi/fenugreek seeds; pinch of asafoetida/hing; 2 red chillies; 2 tsp chana dal/bengal gram dal; 1 tsp oil .; 3 tbsp coconut grated(optional) but definitely adds to taste.; 1 medium sized ripe mango; 1 lime sized ball of tamrind or 1 1/2 tbsp of tamrind paste; 2 dry red chillies; 1 tsp mustard seeds; 1/2 tsp methi/fenugreek seeds; 2 tsp oil for tempering.; salt to taste; 1 tsp turmeric powder/haldi; 2 tbsp of sambar powder.; pinch of asafoetida/hing.; 1/2 cup of cooked toor dal

ABOUT Mango Sambar RECIPE

This is a very delicious sambar prepared with ripe mango chunks and wit some added southern spices and cocnut , it makes a very unique kind of sambar with a mild spicy flavor and the mango taste which stands out .

Ingredients Serving: 5

To roast and grind ...2 tsp of dhania seeds/coriander seeds with below 5 ingredients .
1 /2 tsp methi/fenugreek seeds
pinch of asafoetida/hing
2 red chillies
2 tsp chana dal/bengal gram dal
1 tsp oil .
3 tbsp coconut grated(optional) but definitely adds to taste.
1 medium sized ripe mango
1 lime sized ball of tamrind or 1 1/2 tbsp of tamrind paste
2 dry red chillies
1 tsp mustard seeds
1/2 tsp methi/fenugreek seeds
2 tsp oil for tempering.
salt to taste
1 tsp turmeric powder/haldi
2 tbsp of sambar powder.
pinch of asafoetida/hing.
1/2 cup of cooked toor dal

Instructions

On a medium flame keep a small pan and with 1 or 2 tsp of oil roast all the above except coconut.Let this cool .
Scrape a fresh coconut and use around 3 tbsp of grated coconut and grind all the ingredients that we roasted and get a little coarse paste.
Squeeze out the tamrind pulp and in a thick bottomed pan . splutter the mustard seeds,methi and two dry red chillies and when it is done pour the tamrind extract into the pan .
You can add little water too. Then add the sambar powder,turmeric powder,salt,asafoetida,curry leaves.
Take a medium sized mango,wash and cut into big pieces with its peel .. Add into the tamrind water which is boiling and let the sambar boil.
The sambar has to boil with the cut mango pieces till it gets cooked and tamrind mixture doesnt smell raw. Take around 1/2 cup of cooked toor dal and mix it with the ground paste.
Add little water and then add the groundpaste,dal mixture into the sambar. The mango pieces would have already become soft. The sambar should not boil too much after this step.
Keep on low flame and when it shows thickening you can remove from the stove. Garnish with chopped coriander leaves.

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