Description
Raw Mango Sambar recipe celebrates summer produce! This recipe is delicious and takes only 30 minutes to make!
Scale
Ingredients
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
Instructions
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!