Raw Mango Sambar
Spicy, fresh, and naturally tangy Raw Mango Sambar for satiating all of your South-Indian food desires!
If you’re looking to make the most of summer produce – especially Raw Mangoes – then you should look no further than this Raw Mango Sambar recipe. This is the kind of dish that makes your heart, soul, and tummy incredibly happy! Okay, I know that sounds super cheesy, but do trust me on this one. I’ve made this Sambar multiple times now and it is a hit (with family, friends, and colleagues) every single time.
If you’re familiar with South-Indian cuisine, you must know that it has 2 very popular broth/gravy of sorts that we serve with Rice: Sambar and Rasam. Both recipes have similarities, in that they’re tamarind-based and have cooked lentils (tuvar dal) in them. What differentiates the 2 is the spices and the consistency. Sambar is usually thicker, has vegetables, and is the first course in a 3-course South-Indian meal. Rasam is the second and Curd is the third!
This recipe, however, eliminates tamarind, because raw mangoes render the sourness to the sambar. Choose fresh raw mangoes for this, for once they start to turn into a fruit, they lose their sourness. Make sure the mango slices aren’t too big or small. About 2-3 inch slices should ensure that they don’t disintegrate while cooking and hold their shape.
Here’s a video tutorial on how to make this naturally tangy and hearty Raw Mango Sambar –Print
Raw Mango Sambar recipe celebrates summer produce! This recipe is delicious and takes only 30 minutes to make!
For the base – to be ground into a paste
- 1 teaspoon Vegetable Oil
- 4–5 Dry Red Chili
- 2 Tablespoons Coriander Seeds
- 1 Tablespoon Chana Dal
- 1 teaspoon Cumin Seeds (jeera)
- 1 Tablespoon Black Peppercorns
- 1/2 piece Onion (optional)
- 1/2 teaspoon Asafetida Powder (hing)
- 3–4 Tablespoons freshly grated Coconut
For the Sambar
- 1 Tablespoon Vegetable Oil
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Fenugreek Seeds (methi)
- 3 Green Chili, slit in the middle
- 4 Tablespoons Curry Leaves
- 1 Large Raw Mango
- 2 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Turmeric Powder (haldi)
- 2 cups Water
- 1 Tablespoon Jaggery
- 1 cup cooked Tuvar Dal (split red gram)
- Coriander Leaves, for garnish
To prepare the Raw Mango –
- Wash the mango well
- Cut into 2-3 inch long slices / chunks (skin on)
For the base –
- Heat oil in a saucepan and add the dry red chili
- Add coriander seeds and chana dal. Saute for a minute or until it is aromatic
- Add the Cumin Seeds, Black Peppercorns. Saute for 1 minute
- Add the onion, hing (asafoetida), freshly grated coconut and saute for 2-3 minutes
- Add to a food processor or blender. Grind to a smooth paste and set aside
To make the Sambar –
- To a pan with high sides, add 1 Tablespoon vegetable oil
- Once the oil is hot, add the mustard seeds, let it splutter
- Add the methi seeds, green chili, curry leaves and saute for a minute
- Add the mango slices and saute for 6-8 minutes, until the mango starts to turn pale
- Add salt, turmeric powder, water and mix well
- Bring the pot of water to a boil. Close it with a lid and boil for 8-10 minutes or until the mango slices turn soft
- Add the ground coconut paste, jaggery. and mix well. Boil for 5-8 minutes
- Add the cooked lentils and mix well. Adjust for seasoning if required. Bring it to a boil and switch off
- Garnish with chopped coriander leaves
- Serve with hot rice!
The best way to eat this is with hot rice and ghee. Store the sambar in the refrigerator, if leftover. Since we use Dal in it, it will spoil if kept in a hot/humid temperature for longer than 6-8 hours.
If you liked this amazing Raw Mango Sambar recipe, do leave a comment down below with your thoughts! 🙂 You can also have my recipes delivered to your inbox or follow me on social media – YouTube, Instagram, Facebook, Pinterest, Twitter or TikTok.
Until next time,