Mango Sambar is flavorful South Indian dish made from ripe mangoes. I have used whole small ripe mangoes but you can use any type of mango available. You can serve this dish with rice or dosa/idly, upma or even roti.
- Small ripe mangoes – 5 to 6
- Whole tamarind – one lemon size
- Coriander seeds – 1 tsp
- Chana dal – 1 tsp
- Black peppercorns – 1 tsp
- Dried red chilies – 8 ( adjust to taste)
- Urad dal – 1/4 tsp
- Fenugreek seeds – 1/4
- Asafoetida – 1/4 tsp
- Shredded coconut – 1.5 tbsp
- Oil – 1.5 tbsp
- Curry leaves – 6 leaves
- Salt to taste
Method of Preparation:
- Soak tamarind in warm water for an hour before preparing mango. Only then we will be able to extract the juice completely and easily.
- Wash and clean mangoes thoroughly since we are going use it with the skin. Make small deep cuts (about 5 to 6) in each mango. This helps in absorbing the essence of the sambar.
- Heat a pan with 1/2 tsp of oil and add coriander seeds, chana dal, black pepper, dried chilies, urad dal, half of fenugreek seeds. Roast until the lentils become golden brown. Transfer it to a plate.
- Add shredded coconut to the same pan and fry until it becomes slight brown colour. Transfer it to the plate.
- Heat the remaining oil in a deep kadai or pan and add the rest of the fenugreek seeds and allow to splutter, then add curry leaves and asafoetida.
- Add the mangoes one by one and saute it over low heat for 5 minutes.
- Extract the tamarind juice by adding 1/2 cup of water and add this to the pan along with one more cup of water. Bring it to a boil and add salt and let it boil for 5 minutes over medium heat.
- Grind the fried items to a fine paste by adding a little water.
- Add this paste to the kadai and let it cook for 20 to 25 minutes over low to medium heat.
- Sambar is ready.
Preparation time: 40 minutes
Serving size: 4 to 5