Mango Sambar Recipe | Mangai Sambar | Raw Mango Recipes

• Toor dal – 1/3 cup
• Turmeric powder – 1/8 tsp
• Hing – a pinch
• Water – 2 cups
• Cooking oil – few drops

To boil in tamarind extract

• Raw mango – 1/2 no ( 6 pieces)
• Tamarind – A small gooseberry size
• Big onion – 1 no ( cube cut)
• Green chilli – 1 to 2 nos ( slit)
• Curry leaves – few
• Hing/Asafetida – 1/8 tsp
• Turmeric powder – 1/8 tsp
• Sambar powder – 1.5 tsp
• Salt & water – as needed

To temper

• Cooking oil – 1 tbsp
• Mustard seeds – 1/2 tsp
• Methi seeds – 1/4 tsp
• Cumin seeds – 1/2 tsp
• Red chilli – 1 no ( pinched into 2)

Coriander leaves – few ( to garnish)

• In a pressure cooker base, take the toor dal, turmeric powder, water, hing and few drops of cooking oil. Pressure cook in low flame for one whistle. Open the cooker after the steam is released and mash the dal well.Wash and cut the mango into two vertical pieces.Remove the seed in the center. Cut the mango into big pieces as shown in the picture.

• In a kadai, heat oil and splutter methi seeds, mustard seeds,red chilli and curry leaves. Add onions and green chilli. Saute until onion turns transparent. Add the tamarind extract, salt, turmeric powder,sambar powder,hing and few raw curry leaves. Let the tamarind extract boil for sometime. Now add the raw mango pieces and 1/2 cup of water.

• Let the mango pieces cook well in tamarind extract.It takes 7-8 minutes to cook well. Stay nearby and keep an eye on the mango pieces. Usually raw mango pieces cook quickly. Take a piece in a ladle and touch the flesh part. If its soft, mango is cooked well. Mango should retain its shape.Make sure its not mushy.
• Now add the boiled and mashed dal. Mix well and give a roll boil. Switch off the flame and garnish with coriander leaves. Serve hot with rice adding few drops of ghee! Enjoy !