Mango sambar is likely one of the most flavorful sambars, it is tasty too. Let’s see find out how to make this with step-by-step photographs for newbies to simply perceive.
I’m not a giant fan of this. But mother and MIL makes this fairly often in mango season. MIL makes it with contemporary mangoes from her sisters home.
They have their very own mango timber of their backyards. So they cross it every time attainable. Otherwise, our house in Chennai, has a number of mango timber in close to by homes.
So we are able to simply purchase from them. My co sister is loopy about mangoes. She eats it uncooked with salt, no less than as soon as a day when it is mango season.
At my In-laws place all people loves mango! Mango pachadi is one other household favourite recipe, that they’ll reside with!
Me, similar to espresso, I like the flavour and cooking it, in any other case not huge fan of mango recipes. Except Mango thokku.
I obtained mango final week and saved suspending making as Aj  would not like mango sambar. So I made totally different one for him right this moment and made this for Vj and considered posting.
Since I’m not a giant fan of mango, I by no means knew its specialty till for previous two years see my MIL making mango sambar and the entire home is crammed with the aroma of mango sambar!
Method
- Pressure prepare dinner dal for 4 whistles with 1 cup of water, pink chilli, a pinch of asafoetida and few drops of sesame oil.Â
- Mash it as soon as executed and preserve apart. Soak tamarind in sizzling water and extract the juice and preserve apart.
3. Meanwhile, wash and minimize the mango to 2 as proven within the image. You want mighty robust huge knife for this and a few energy.
I used my huge sharp mighty knife. First minimize the flesh half and focus on the seed half which is hard.
Cut the half into three. Again minimize every into two, preserve it immersed in water till use.
4. Heat kadai and mood with the objects given underneath ‘to mood’ desk so as.
5. Add chopped onion and fry until clear. You can add some oil if its too dry to fry. Add chopped tomatoes and fry until gentle.
6. Add the tamarind extract (roughly make the water altogether 2 cups, contemplating that there isn’t any water in dal), sambar powder, turmeric, salt and blend effectively. Bring to boil and drop within the mango items.
7. Let it boil for 3-4 minutes. Check the mango items often from time to time as largely the mangoes will get rapidly executed.
To know if its executed, take a chunk and press it barely to check if its gentle. Do not wait till the pores and skin will get cooked, simply the flesh half needs to be gentle.
The mango will likely be clear trying now.
8. Add dal and convey to boil. Do not boil for very long time, as soon as it boils briskly simply delay the flame.
Top with few contemporary torn curry leaves for further flavour. If you are feeling the mangoes are disintegrating within the sambar (the pores and skin will separate from flesh if over cooked), then take the mangoes alone out from sambar and preserve in a separate plate. Add it when you serve.
My mother and MIL says the top a part of the mango is essentially the most tasty half within the mango and it’ll at all times go for the particular individual within the household. So right here you go, one for you too! I served with cauliflower curry.
Click right here to learn mango sambar recipe in tamil
Recipe card
Mango sambar recipe
Mango sambar is likely one of the most flavorful sambars, it is tasty too. Let’s see find out how to make this with step-by-step photographs for newbies to simply perceive.
Ingredients
- ½ Mango
- â…“ cup Toor dal Thuvaram paruppu
- 2 teaspoon Sambar powder
- ¼ teaspoon Turmeric
- 1 Red chilli
- 1 teaspoon Tamarind a small marble sized
- 1 Onion cubed
- ½ teaspoon Tomato chopped (non-compulsory)
- Curry leaves few
- Salt
To mood
- 1 teaspoon Oil/ ghee
- ½ teaspoon Mustard
- ¼ teaspoon Fenugreek seeds
- 1 Red chilli
- 1 pinch Cumin seeds
- 1 sprig Curry leaves
- â…› teaspoon Asafoetida powder
Prevent your display from going darkish
Instructions
-
Pressure prepare dinner dal for 4 whistles with 1 cup of water, pink chilli, a pinch of asafoetida and few drops of sesame oil.Â
-
Mash it as soon as executed and preserve apart. Soak tamarind in sizzling water and extract the juice and preserve apart.
-
Meanwhile, wash and minimize the mango to 2 as proven within the image. You want mighty robust huge knife for this and a few energy.
-
I used my huge sharp mighty knife. First minimize the flesh half and focus on the seed half which is hard.
-
Cut the half into three. Again minimize every into two, preserve it immersed in water till use.
-
Heat kadai and mood with the objects given underneath ‘to mood’ desk so as.
-
Add chopped onion and fry until clear.
-
You can add some oil if its too dry to fry. Add chopped tomatoes and fry until gentle.
-
Pour the tamarind extract (roughly make the water altogether 2 cups, contemplating that there isn’t any water in dal), sambar powder, turmeric, salt and blend effectively.
-
Bring to boil and drop within the mango items.
-
Let it boil for 3-4 minutes. Check the mango items often from time to time as largely the mangoes will get rapidly executed.
-
To know if its executed, take a chunk and press it barely to check if its gentle. Do not wait till the pores and skin will get cooked, simply the flesh half needs to be gentle.
-
The mango will likely be clear trying now.
-
Add dal and convey to boil. Do not boil for very long time, as soon as it boils briskly simply delay the flame.
-
Top with few contemporary torn curry leaves for further flavour.
-
If you are feeling the mangoes are disintegrating within the sambar (the pores and skin will separate from flesh if over cooked), then take the mangoes alone out from sambar and preserve in a separate plate. Add it when you serve.
Notes
- My mother and MIL says the top a part of the mango is essentially the most tasty half within the mango and it’ll at all times go for the particular individual within the household.
