Mango sambar is one of the flavorful sambar just like drumstick sambar. I am not a big fan though. 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, atleast once a day when its 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 recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 15 mins | Cook time: 20 mins | Serves: 4
Prep Time: 15 mins | Cook time: 20 mins | Serves: 4
Ingredients
Mango – 1/2
Toor dal/ Thuvaram paruppu – 1/3 cup
Sambar powder – 1 & 1/2 tsp
Turmeric – 1/4 tsp
Red chilli – 1
Tamarind – a small marble sized
Onion – 1, cubed
Tomato – 1/2, chopped (optional)
Curry leaves – few
Salt – As needed
Toor dal/ Thuvaram paruppu – 1/3 cup
Sambar powder – 1 & 1/2 tsp
Turmeric – 1/4 tsp
Red chilli – 1
Tamarind – a small marble sized
Onion – 1, cubed
Tomato – 1/2, chopped (optional)
Curry leaves – few
Salt – As needed
To temper
Oil/ ghee – 1 tsp
Mustard – 1.2 tsp
Fenugreek seeds – 1/4 tsp
Red chilli – 1
Cumin seeds – 1 tsp
Curry leaves – 1 sprig
Asafoetida powder – 1/4 tsp
Mustard – 1.2 tsp
Fenugreek seeds – 1/4 tsp
Red chilli – 1
Cumin seeds – 1 tsp
Curry leaves – 1 sprig
Asafoetida powder – 1/4 tsp
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.
- Mean while, wash and cut the mango to two as shown in the picture. You need mighty strong big knife for this and some strength. Aruvamanai does the job easily. 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 as shown in the picture. 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. Add some oil if its too dry to fry. Add chopped tomatoes and fry till soft.
- 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. - 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
- If you over cook mango, the whole sambar will look like a mess, so keep closely an eye to check the doneness of mango. I used ‘Kili mooku mango’ for this sambar.
- Use only half the tamarind you use usually for the other sambar as mango by itself is tangy.
- You can add drumstick in this sambar for an unbeatable flavour. In that case, first let the drumstick gets cooked before you add mango pieces.
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.. 
I m a biig fan of tangy mango….n this sambar must be awsome…..
I so love the smell of this sambar. Drooling… Now that we started getting mangoes, will try soon.
Hi, is it possible to use lemon or anything else instead of tamarind?
I love mango sambar.. The aroma is so nice…. This is tempting.. off to Little india to buy mango for this weekend 🙂
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!
You can add more tomatoes and use a tangy mango. Adjust spices accordingly.
My favorite sambar… Just love it…
Delicious sambar,loved the mango flavor in sambar:)
raks better write a blog about photography !awesome clicks ! my fav one boiled mango is something unique 🙂
This was my today's lunch menu… Yummy, tangy sambar… Love to drink it rather than eating with rice 😛
I always make this during mango season too ..looks yum
Though i am not a big fan of this sambar, i love the way u made and clicks are pretty
Never thought of adding mango in sambar! Love this 🙂
Just mouthwatering…looks yummy & delicious!
Love this tongue tickling sambar very much,wonderful spread.
wow…I'm sure this will taste awesome!! I feel like having some rice & mango sambar right now 😉
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.
thanks!
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.
Raji…. did you use Kilimooku Maangai?? Lovely clicks. Loved your mashed Dhal pic
Oh wow! Drool worthy… Mango Sambhar looks delectable.. I'm a new blogger… Do visit my blog… http://kitchenserenity.blogspot.in/
Good one..will try this ..
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…
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…
My fav one too as I love the flavour very much, nice color of sambar!
I love mango sambar however my family is off to it 🙁
Your pictures are tempting me to make them for myself sometime soon 🙂
flavorful sambhar..looks yummy
My mouth is watering just looking at the pictures! What a delicious recipe!
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:)
Wow!!my favourite sambhar,love this receipe
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
You are great..