Mango Sambar is a tasty sambar made by cooking raw mango with dal, sambar powder, spices, tamarind extract and herbs. Mango Sambar is a must try sambar during mango season and a perfect choice with rice, tiffin. Learn to make Mango Sambar with step by step pictures and video.
Mango Sambar is a flavorful 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.
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About Mango Sambar
Raw Mango Sambar also known as Manga Sambar is one of the most flavorful 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 flavor, 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 eat this sambar. During our childhood days I have seen him reserve all the mango part separated from sambar then finally add sugar to it and and enjoy. I haven’t tried it so far but these memories haunt me often.
Raw Mango Sambar Video
Mango Sambar Ingredients
- Raw Mango – Choose unripe mango which works perfect for sambar.
- Toor dal – Toor dal is most commonly used for sambar.
- Onion, Tomato – Small onion adds taste to sambar so I always use that. Tomato is roughly chopped and sauteed well until raw smell leaves.
- Sambar Powder – Sambar powder adds flavor and aroma to sambar.
- Tempering – A tempering is made with oil, mustard seeds, urad dal, fenugreek seeds, curry leaves, red chilies and hing.
- Turmeric powder – Turmeric powder is added while cooking dal and vegetables.
- Coriander leaves – Coriander leaves is added for garnish, adds great flavor so sambar so don’t miss it.
Similar Recipes
- Arachuvitta Sambar
- Tiffin Sambar
- Drumstick Sambar
- Idli Sambar
- Arachuvitta Sambar
- Idli, dosa
- Ven pongal
How to make Mango Sambar Step by Step
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 ladle. Soak tamarind in 1/4 cup water and extract the juice.
2.Heat a kadai with a teaspoon of oil – add fenugreek seeds and urad dal let it splutter then add onion and tomato sauté till raw smell leaves. Then add this to cooked dal along with turmeric powder.
3.Add enough water say 3/4 cup, then add sambar powder and cut raw mangoes. Add required salt.
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.
5.Allow it to boil till frothy for 3 minutes. 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 with hot rice!
Expert Tips
- Tempering at the last stage always retains the flavor.
- 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 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.
Serving and Storage
Raw Mango Sambar can be served with rice, idli, dosa etc. This keeps well in fridge for 2 days, reheat and serve it.
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📖 Recipe Card
Mango Sambar Recipe | Raw Mango Sambar Recipe
Ingredients
- 1 cup toor dal
- 1 medium sized raw mango
- 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 chilies
- 1 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 sauté 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.
- 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.
- Allow it to boil till frothy for 3 minutes. 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 with hot rice!
Video
Notes
- Tempering at the last stage always retains the flavor.
- 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 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.
Nivedhanams Sowmya
so tasty and delicious!!!
Hari Chandana P
tangy and delicious sambar.. looks amazing!!
Sangeetha M
love mango sambar, and your pics makes me drool, nice clicks Sharmi!
Kurinji
My all time fav sambar…..nice clicks…
Gayathri Ramanan
tangy and yummy sambhar…my fav….
Yes Cook
So delicious.
Thanks for sharing.
achoo
last pic is mouthwatering….. 😛 …… also adding jeera and garlic with the dhal while cookg gives a nice flavour to sambar…. 🙂
Raks anand
The most flavorful sambar, its our family favorite 🙂
Sudha
Yummy Mango sambar Sharmi !! Mango sambar is my favorite right from child hood till now. my mom adds a small piece of jaggery in mango sambar which makes me drool 🙂 And, the drumstick poriyal next to your sambar is equally inviting. May we know the recipe pls???
Uma Ramanujam
One of my fav sambar.your method seems easy.
nithya
so testy and delicious,thanks for sharing.
Gurubandhu
Do you use ripe mango or green mango?
Sharmilee J
unripe mango
Bob And Lulu
This is such a nice recipe. We as bloggers have been long standing fans of your blog and we decided to try it and we were really ecstatic about how wonderful it tasted.