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    Home » Recipes » Mango Recipes

    Mango sambar recipe | Mango recipes

    April 1, 2013 by Raks Anand 32 Comments / Jump to Recipe

    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.

    mango sambar recipe

    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!

    mango sambar

    Method

    1. Pressure cook dal for 4 whistles with 1 cup of water, red chilli, a pinch of asafoetida and few drops of sesame oil. 
    2. Mash it once done and keep aside. Soak tamarind in hot water and extract the juice and keep aside.
    dal

    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.

    cut

    4. Heat kadai and temper with the items given under ‘to temper’ table in order.

    temper

    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.

    saute

    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.

    boil

    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.

    cook

    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.

    mango sambar

    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.

    manga sambar
    Mango sambar

    Click here to read mango sambar recipe in tamil

    mango sambar recipe
    Print Pin
    5 from 1 vote

    Mango sambar recipe

    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.
    Course Main Course
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Servings 4 people
    Cup measurements

    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
    Prevent your screen from going dark

    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.
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    Other Delicious Mango Recipes

    • Mango thandai recipe, easy aam thandai
    • Papad rolls with mango, Mango papad rolls
    • Mango juice with mint, ginger
    • Aam dahi puri, Mango sweet chutney dahi puri

    Reader Interactions

    Comments

    1. Wer SAHM

      April 01, 2013 at 9:06 am

      I m a biig fan of tangy mango....n this sambar must be awsome.....

      Reply
    2. Kavitha Bhargav

      April 01, 2013 at 9:08 am

      I so love the smell of this sambar. Drooling... Now that we started getting mangoes, will try soon.

      Reply
    3. Kasia Pawlak

      April 01, 2013 at 9:22 am

      Hi, is it possible to use lemon or anything else instead of tamarind?

      Reply
    4. Veena Theagarajan

      April 01, 2013 at 9:26 am

      I love mango sambar.. The aroma is so nice.... This is tempting.. off to Little india to buy mango for this weekend 🙂

      Reply
    5. Rashida Shaikh

      April 01, 2013 at 9:55 am

      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!

      Reply
    6. RAKS KITCHEN

      April 01, 2013 at 10:00 am

      You can add more tomatoes and use a tangy mango. Adjust spices accordingly.

      Reply
    7. Akila

      April 01, 2013 at 10:04 am

      My favorite sambar... Just love it...

      Reply
    8. Premalatha Aravindhan

      April 01, 2013 at 11:37 am

      Delicious sambar,loved the mango flavor in sambar:)

      Reply
    9. AparnaRajeshkumar

      April 01, 2013 at 12:04 pm

      raks better write a blog about photography !awesome clicks ! my fav one boiled mango is something unique 🙂

      Reply
    10. Sangeetha Nambi

      April 01, 2013 at 12:09 pm

      This was my today's lunch menu... Yummy, tangy sambar... Love to drink it rather than eating with rice 😛

      Reply
    11. Priti S

      April 01, 2013 at 1:56 pm

      I always make this during mango season too ..looks yum

      Reply
    12. JEYASHRI SURESH

      April 01, 2013 at 2:45 pm

      Though i am not a big fan of this sambar, i love the way u made and clicks are pretty

      Reply
    13. Kiran @ KiranTarun.com

      April 01, 2013 at 3:50 pm

      Never thought of adding mango in sambar! Love this 🙂

      Reply
    14. divya

      April 01, 2013 at 9:38 pm

      Just mouthwatering...looks yummy & delicious!

      Reply
    15. Priya Suresh

      April 01, 2013 at 9:57 pm

      Love this tongue tickling sambar very much,wonderful spread.

      Reply
    16. Teena Mary

      April 01, 2013 at 10:45 pm

      wow...I'm sure this will taste awesome!! I feel like having some rice & mango sambar right now 😉

      Reply
    17. shan's health cusine

      April 02, 2013 at 2:27 am

      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.

      Reply
    18. Kasia Pawlak

      April 02, 2013 at 5:20 am

      thanks!

      Reply
    19. Nagashree

      April 02, 2013 at 6:51 am

      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.

      Reply
    20. Sowmya Sundararajan

      April 02, 2013 at 7:47 am

      Raji.... did you use Kilimooku Maangai?? Lovely clicks. Loved your mashed Dhal pic

      Reply
    21. Nilu A

      April 02, 2013 at 10:27 am

      Oh wow! Drool worthy... Mango Sambhar looks delectable.. I'm a new blogger... Do visit my blog... http://kitchenserenity.blogspot.in/

      Reply
    22. Sowmya Madhavan

      April 02, 2013 at 11:19 am

      Good one..will try this ..

      Reply
    23. RAKS KITCHEN

      April 02, 2013 at 1:53 pm

      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...

      Reply
    24. Sreedevi Prashanth

      April 03, 2013 at 6:48 am

      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...

      Reply
    25. Sharmilee! :)

      April 03, 2013 at 4:39 pm

      My fav one too as I love the flavour very much, nice color of sambar!

      Reply
    26. Sushma Madhuchandra

      April 04, 2013 at 3:53 am

      I love mango sambar however my family is off to it 🙁
      Your pictures are tempting me to make them for myself sometime soon 🙂

      Reply
    27. Gayathri Ramanan

      April 04, 2013 at 4:52 am

      flavorful sambhar..looks yummy

      Reply
    28. themustardseed

      April 08, 2013 at 1:38 am

      My mouth is watering just looking at the pictures! What a delicious recipe!

      Reply
    29. Aparna Rajendran

      October 17, 2013 at 3:49 am

      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:)

      Reply
    30. Mahalakshmi Maruthi

      March 13, 2015 at 5:57 am

      Wow!!my favourite sambhar,love this receipe

      Reply
    31. vishaa shalini

      May 25, 2017 at 9:38 am

      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

      Reply
    32. Unknown

      August 16, 2018 at 1:36 am

      You are great..

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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