Monday, 26 June 2017

Raw Mango (Mangai) Sambar

Raw mango sambar is my favorite one which goes well with rice and I love to have it with dosa too. In this recipe, I have added the tempering ingredients at last as it'll enhance the taste of the sambar.I normally don’t like sour taste in sambar and so I remove the raw mango after the sambar is fully cooked.
Sambar is a South Indian curry recipe which is made with lentils and vegetables. If you leave the mango in the sambar longer its taste will spread evenly through the sambar it gives you a very strong sour taste. 

 Check out some more Kulambu Recipes

Prep time
Cooking time
10 mins
20  mins
5 persons

Recipe type:  Lunch varieties
Cuisine: Indian

  • Raw mango -1 no
  • Small onions -10 no’s
  • Tomatoes -2 no’s
  • Tamarind -1 tbsp.
  • Toor dal -1/4 cup
  • Sambar powder -2 tsp
  • Turmeric powder -1 tsp
  • Salt –to taste
  • Cilantro -3 tbsp.
  • Oil- 1 tap
  • Oil -1 tsp
  • Mustard seeds -1 tsp
  • Urad dal-1/2 tsp
  • Cumin seeds -1 tsp
  • Methi seeds -1/4 tsp
  • Hing -pinch
  • Curry leaves –few sprigs

1. Pre-boil the toor dal with little turmeric powder, oil & salt in a pressure cooker for 10 minutes and set aside.

2. Allow the cooker to cool and mash the dal into fine paste. Heat oil in a pan; add urad dal and fenugreek seeds. Add onion and sauté for a couple of mins. 

3. Now add turmeric and add dal paste and fry for 2 min.Now add mango pieces, salt, and sufficient water, tamarind juice and allow it to boil.

4. Add half cup of water, sambar powder and salt. Cook for 3 to 4 mins. Now, add tamarind extract and cook till raw flavor goes.

5. Heat oil in a pan and add all the tempering ingredients. Allow it to splutter. Transfer it to the sambar. Now add chopped coriander to it and switch off the flame. Now the tasty sambar is ready. Take it off the heat n serve with hot rice.

Serving suggestions
This sambar is good for rice with papad.


  1. Nice and tangy sambar..I could eat sambar and rice every day and never get tired.



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