Mango sambar is one of the most flavorful sambars, it's tasty too. Let's see how to make this with step by step images for beginners to easily understand.
I am not a big fan of this. But mom and MIL makes this very often in mango season. MIL makes it with fresh mangoes from her sisters house.
They have their own mango trees in their backyards. So they pass it whenever possible. Otherwise, our home in Chennai, has a lot of mango trees in near by houses.
So we can easily buy from them. My co sister is crazy about mangoes. She eats it raw with salt, at least once a day when it's mango season.
At my In-laws place everybody loves mango! Mango pachadi is another family favorite recipe, that they can live with!
Me, just like coffee, I love the flavour and cooking it, otherwise not big fan of mango recipes. Except Mango thokku.
I got mango last week and kept postponing making as Aj doesn’t like mango sambar. So I made different one for him today and made this for Vj and thought of posting.
Since I am not a big fan of mango, I never knew its specialty until for past two years see my MIL making mango sambar and the whole house is filled with the aroma of mango sambar!
Method
- Pressure cook dal for 4 whistles with 1 cup of water, red chilli, a pinch of asafoetida and few drops of sesame oil.
- Mash it once done and keep aside. Soak tamarind in hot water and extract the juice and keep aside.
3. Meanwhile, wash and cut the mango to two as shown in the picture. You need mighty strong big knife for this and some strength.
I used my big sharp mighty knife. First cut the flesh part and concentrate on the seed part which is tough.
Cut the half into three. Again cut each into two, keep it immersed in water until use.
4. Heat kadai and temper with the items given under ‘to temper’ table in order.
5. Add chopped onion and fry till transparent. You can add some oil if its too dry to fry. Add chopped tomatoes and fry till soft.
6. Add the tamarind extract (roughly make the water altogether 2 cups, considering that there is no water in dal), sambar powder, turmeric, salt and mix well. Bring to boil and drop in the mango pieces.
7. Let it boil for 3-4 minutes. Check the mango pieces frequently now and then as mostly the mangoes gets quickly done.
To know if its done, take a piece and press it slightly to test if its soft. Do not wait until the skin gets cooked, just the flesh part should be soft.
The mango will be transparent looking now.
8. Add dal and bring to boil. Do not boil for long time, once it boils briskly just put off the flame.
Top with few fresh torn curry leaves for extra flavour. If you feel the mangoes are disintegrating in the sambar (the skin will separate from flesh if over cooked), then take the mangoes alone out from sambar and keep in a separate plate. Add it while you serve.
My mom and MIL says the head part of the mango is the most tasty part in the mango and it will always go for the special person in the family. So here you go, one for you too! I served with cauliflower curry.
Click here to read mango sambar recipe in tamil
Mango sambar recipe
Ingredients
- ½ Mango
- ⅓ cup Toor dal Thuvaram paruppu
- 2 teaspoon Sambar powder
- ¼ teaspoon Turmeric
- 1 Red chilli
- 1 teaspoon Tamarind a small marble sized
- 1 Onion cubed
- ½ teaspoon Tomato chopped (optional)
- Curry leaves few
- Salt
To temper
- 1 teaspoon Oil/ ghee
- ½ teaspoon Mustard
- ¼ teaspoon Fenugreek seeds
- 1 Red chilli
- 1 pinch Cumin seeds
- 1 sprig Curry leaves
- ⅛ teaspoon Asafoetida powder
Instructions
- Pressure cook dal for 4 whistles with 1 cup of water, red chilli, a pinch of asafoetida and few drops of sesame oil.
- Mash it once done and keep aside. Soak tamarind in hot water and extract the juice and keep aside.
- Meanwhile, wash and cut the mango to two as shown in the picture. You need mighty strong big knife for this and some strength.
- I used my big sharp mighty knife. First cut the flesh part and concentrate on the seed part which is tough.
- Cut the half into three. Again cut each into two, keep it immersed in water until use.
- Heat kadai and temper with the items given under ‘to temper’ table in order.
- Add chopped onion and fry till transparent.
- You can add some oil if its too dry to fry. Add chopped tomatoes and fry till soft.
- Pour the tamarind extract (roughly make the water altogether 2 cups, considering that there is no water in dal), sambar powder, turmeric, salt and mix well.
- Bring to boil and drop in the mango pieces.
- Let it boil for 3-4 minutes. Check the mango pieces frequently now and then as mostly the mangoes gets quickly done.
- To know if its done, take a piece and press it slightly to test if its soft. Do not wait until the skin gets cooked, just the flesh part should be soft.
- The mango will be transparent looking now.
- Add dal and bring to boil. Do not boil for long time, once it boils briskly just put off the flame.
- Top with few fresh torn curry leaves for extra flavour.
- If you feel the mangoes are disintegrating in the sambar (the skin will separate from flesh if over cooked), then take the mangoes alone out from sambar and keep in a separate plate. Add it while you serve.
Notes
- My mom and MIL says the head part of the mango is the most tasty part in the mango and it will always go for the special person in the family.
Wer SAHM
I m a biig fan of tangy mango....n this sambar must be awsome.....
Kavitha Bhargav
I so love the smell of this sambar. Drooling... Now that we started getting mangoes, will try soon.
Kasia Pawlak
Hi, is it possible to use lemon or anything else instead of tamarind?
Veena Theagarajan
I love mango sambar.. The aroma is so nice.... This is tempting.. off to Little india to buy mango for this weekend 🙂
Rashida Shaikh
I love being here, your blog gives me so much inspiration and sometimes I get engross and forget to write comments.
Sambar looks delicious & flavourful.
Have a great day!
RAKS KITCHEN
You can add more tomatoes and use a tangy mango. Adjust spices accordingly.
Akila
My favorite sambar... Just love it...
Premalatha Aravindhan
Delicious sambar,loved the mango flavor in sambar:)
AparnaRajeshkumar
raks better write a blog about photography !awesome clicks ! my fav one boiled mango is something unique 🙂
Sangeetha Nambi
This was my today's lunch menu... Yummy, tangy sambar... Love to drink it rather than eating with rice 😛
Priti S
I always make this during mango season too ..looks yum
JEYASHRI SURESH
Though i am not a big fan of this sambar, i love the way u made and clicks are pretty
Kiran @ KiranTarun.com
Never thought of adding mango in sambar! Love this 🙂
divya
Just mouthwatering...looks yummy & delicious!
Priya Suresh
Love this tongue tickling sambar very much,wonderful spread.
Teena Mary
wow...I'm sure this will taste awesome!! I feel like having some rice & mango sambar right now 😉
shan's health cusine
Hii. My dh just love manga sambar. Btw, the cooking vessel do u use it on everyday basis to make sambar, rssam, kurma ?? Pls let me know what else you will make in this glass cookware ? Planning to get one it has great reviews but expensive though. How abt the omelette pan in glass cookware ? Do u recommend ? Thanks in advance.
Kasia Pawlak
thanks!
Nagashree
Delicious, seems like an extended version of the mango pappu we make. I am yet to see green mangoes in my part of the world.
Sowmya Sundararajan
Raji.... did you use Kilimooku Maangai?? Lovely clicks. Loved your mashed Dhal pic
Nilu A
Oh wow! Drool worthy... Mango Sambhar looks delectable.. I'm a new blogger... Do visit my blog... http://kitchenserenity.blogspot.in/
Sowmya Madhavan
Good one..will try this ..
RAKS KITCHEN
Yes I use it for all everyday cooking like sambar rasam kootu cooking vegetables...etc. it is very convenient for cooking over stove top and even in oven, both microwave and convection. Easy to clean too and dishwasher safe. What else we need ? Omelet pan no idea. But I feel it may only be convinient for baking and not frying things like stir fries...
Sreedevi Prashanth
Hi
Can i get glassware in India? Can you please let me know? Like your recipes on the blog.. I am trying baking for the first time and i tried your cakes.. very easy for first time baking...
Sharmilee! :)
My fav one too as I love the flavour very much, nice color of sambar!
Sushma Madhuchandra
I love mango sambar however my family is off to it 🙁
Your pictures are tempting me to make them for myself sometime soon 🙂
Gayathri Ramanan
flavorful sambhar..looks yummy
themustardseed
My mouth is watering just looking at the pictures! What a delicious recipe!
Aparna Rajendran
Hiiiiiiiiiiiii Raks..........Today i tried out this manga sambar and it came out very well........Wowwwwww awesome sambar it was 🙂 my hubby likes it very much........And i tried cauliflower sabji it was tooooo good.......thk u .........keep rocking:)
Mahalakshmi Maruthi
Wow!!my favourite sambhar,love this receipe
vishaa shalini
Hi raks
I wud love to share my mom version of
Mango sambhar...
Replace kili mukku manga with kasa laddu mango...it vl taste heavenly with sweetness n pulipu from tamarind extract n karam from sambhar powder n add jaggery if needed little ...dhal should be little more and make it little watery n drop kasa laddu mangoes at last vth a boil n let me know how u liked it...waiitng
Unknown
You are great..