Mango Sambar | Raw Mango Sambar

Mango Sambar is an out of the world tasty sambar made by cooking raw mango with dal, sambar powder, spices, tamarind extract & herbs. Mango Sambar is a must try sambar during mango season and a perfect choice with rice & tiffin. Mango Sambar recipe explained in this post with step by step pictures & video.

Mango Sambar is a flavourful sambar for rice made with raw mango.You can serve sambar with rice,idli dosa,upma etc.It is a South Indian staple for lunch served with white rice and poriyal.

About Mango Sambar

Raw Mango Sambar / Maanga Sambar is one of the most flavourful sambar recipes…Whenever I get raw mango either I use it for mango pachadi or make this sambar or very rarely use it for fish kuzhambu. Raw mango takes sambar to a whole new level with its flavour,tastes best the next day too.
Whenever I make mango sambar the first thing that comes to my mind is the way my cousin brother eats this sambar…..During our childhood days I have seen him reserve all the mango part seperated from sambar then finally add sugar to it and and enjoy…I havent tried it so far but these memories haunt me often.

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Mango Sambar | Raw Mango Sambar

Mango Sambar is an out of the world tasty sambar made by cooking raw mango with dal, sambar powder, spices, tamarind extract & herbs. Mango Sambar is a must try sambar during mango season and a perfect choice with rice & tiffin. Mango Sambar recipe explained in this post with step by step pictures & video.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup toor dal
• 1 medium sized raw mango I used kili mooku maanga
• 1 tablespoon sambar powder
• 2 tablespoon tamarind water
• 1/4 teaspoon turmeric powder
• 1/4 cup small onion
• 1 small tomato roughly chopped
• 2 teaspoon oil
• salt to taste

To Temper:

• 2 teaspoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 1/4 teaspoon fenugreek seeds
• a sprig curry leaves
• 2 small red chillies
• a pinch hing
• water as needed

Instructions

• Wash mango, chop them into pieces slightly big, Set aside.
• Pressure cook dal for 4 whistles along with a teaspoon of gingelly oil until mushy...mash it well with a ladle.
• Soak tamarind in 1/4 cup water and extract the juice.
• Heat a kadai with a teaspoon of oil - add fenugreek seeds and urad dal let it splutter then add onion and tomato saute till raw smell leaves.
• Then add this to cooked dal along with turmeric powder.
• Add enough water say 3/4 cup, then add sambar powder and cut raw mangoes.
• Add required salt. Allow it to boil till frothy for 3mins.
• Then add the items listed under 'to temper' (starting from mustard seeds in the table), add it to boiling sambar, garnish with coriander leaves and switch off.
• Serve Mango Sambar with hot rice!

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Notes

• Tempering at the last stage always retains the flavour.
• Take care not to overcook raw mango, keep an eye while it gets cooked.
• Tamarind used should be very less for this sambar as mango itself is very tangy.
• Smells and tastes good for 2 days if refrigerated. But heat it once in between cool down and then refrigerate.
• Switch off according to the thick consistency you prefer. But it thickens with time so switch off accordingly.
• You can temper in ghee too for extra flavour.

Nutrition Facts

Mango Sambar | Raw Mango Sambar

Amount Per Serving (100 g)

Calories 448 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 5g

Sodium 1039mg45%

Potassium 493mg14%

Carbohydrates 73g24%

Fiber 17g71%

Sugar 23g26%

Protein 20g40%

Vitamin A 2043IU41%

Vitamin C 172mg208%

Calcium 91mg9%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Mango Sambar

1. Wash mango, chop them into pieces slightly big,Set aside.Pressure cook dal for 4 whistles along with a teaspoon of gingelly oil until mushy…mash it well with a laddle.Soak tamarind in 1/4 cup water and extract the juice.
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2. Heat a kadai with a teaspoon of oil – add fenugreek seeds and urad dal let it splutter then add onion and tomato saute till raw smell leaves.Then add this to cooked dal along with turmeric powder.
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3. Add enough water say 3/4 cup, then add sambar powder and cut raw mangoes.Add required salt.
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4. Mix well  and let it boil till the mango gets cooked, you can see it turning transparent after getting cooked.Once the raw mango gets cooked add tamarind water.
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5. Allow it to boil till frothy for 3mins.Then add the items listed under ‘to temper'(starting from mustard seeds in the table), add it to tboiling sambar,garnish with coriander leaves and switch off.
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Serve with hot rice!

Expert Tips

• Tempering at the last stage always retains the flavour.
• Take care not to much the mango, keep an eye while it gets cooked.
• Tamarind used should be very less for this sambar as mango itself is very tangy.
• Smells and tastes good for 2 days if refrigerated. But heat it once inbetween cool down and then refrigerate.
• Switch off according to the thick consistency you prefer.But it hickens with time so switch off accordingly.

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