Last week hubby bought a batch of mangoes, but they were all kind of very sour. While I was wondering what to do with this whole batch of sour mangoes, surprisingly they all turned out very sweet on one day. Now I have a big lot of well ripe mangoes and we have to consume them quickly:) Then this recipe came into my mind to play with my favorite mango and here is that sambar:) I think it is a good recipe for the mango season. Unripe mango sambar is a common one in Tamilnadu but using ' mango fruit' is quite unusual. I think it is a regional recipe of Tirunelveli. It would be like a sambar with little 'jaggery touch' but more flavorful. Try this and enjoy!
Ingredients:
To pressure cook:
Toor dhal/red gram lentil - 3/4 cup water- 2 cups
turmeric powder - 1/2 tsp
asafoetida - 1 pinch
sesame oil- 1 drop
Wash and clean the lentil. Pressure cook the dhal with the above said ingredients for a whistle. Then reduce flame and cook for 10 minutes. Let it cool. Open the lid and add some fresh cumin seeds. Mash well using a spatula. Keep aside.
(we can cook the dhal in stove top also. But we may need to soak it first for 30 minutes or more and cook for 30 minutes).
Other ingredients:
Ripe mango - 1 (big)Shallot (sambar vengayam) - 5
(choose small variety. Remove the skin, wash and clean. Don't chop).
Tamarind - amla (gooseberry / nellikkai) size ball
cooking oil / ghee - 2 tbsp
(Try to use ghee, as it gives more taste to the sambar).
curry leaves- 1 sprig
cilantro/ coriander leaves (chopped)- 1 tbsp
mustard seeds-1/2 tsp
fenugreek -1/2 tsp
dry red chilly - 3
salt - to taste
Sambar powder - 2 tsp
Method:
Soak the tamarind in 2 cups of hot water and extract the juice by squeezing.Add the chopped ripe mango , salt and bring it to a boil. Let it boil till the raw smell vanishes. Don't let it overcook, as the mango mashes quickly.
Add the mashed dhal, sambar powder and bring it to a boil.
In the same time heat oil or ghee in a separate wok. Add the mustard seeds, fenugreek seeds and let the mustard splutter. Immediately add the shallots, curry leaf, chopped dry red chilly and saute well. Continue frying till the shallot starts getting a golden color (not red).
Pour this hot mixture over the dhal. Bring it to only one boil, add the chopped cilantro and switch off.
Mambazha sambar is ready!
Serving suggestions:
Serve hot over plain cooked rice.The best side dish would be a spicy arbi fry.
Make some extra sambar, reserve for dinner and serve along with paper roast dosas.
