Mango sambar/ Mangai sambar

I am crazy about mangoes. I used to eat raw mango daily in the mango season. My mom makes mango pachadi, mango thokku, and this sambar frequently in mango season. I love mango sambar very much.Especially the aroma will be awesome. My mom always reserves a raw mango piece for me while making this sambar(Otherwise i will stole the entire pieces. She knows that... clever na???)

you can use any type of mango. But ottu mangai tastes best. But make sure that your mango is not so tender.

Here comes the recipe...

Ingredients:

Mango - 1 no.

Tamrind - small gooseberry size

Toor dal - 1/2 cup +1tbsp

Mustard seed - 1tsp

Curry leaves - 1 sprig

Asafoetdia - 1/4 tsp

Turmeric powder - 1/4 tsp

Sambar powder - 2 tbsp

Coconut - 1 and 1/2 tbsp, grated

Greenchilli - 1 no.

Red chilli - 3 no.

Oil - 1 tbsp

Salt - as needed

Water - as needed

Method:

1. Cut mango as shown in picture. Use large knife or aruvamanai. Don't remove the hard seed part. It should be there along with the flesh part. Oherwise the mango will be dissolved while cooking.

2. Heat oil , splutter mustard, then add 1 tbsp of toor dal followed by redchilli, currykeaves and asafoetida.

when dal turns golden brown, add tamarind extract, sambar powder, turmeric powder and salt.

3. Now add mango pieces.

4. Allow it to boil. Check whether mango gets cooked or not. If you press it with your hand, the flesh part should be soft. if it gets cooked collect the pieces in a plate and keep aside. If you let the mango pieces inside a sambar for a long time, then it will be messy.

5. Pressure cook the dal for 3 - 4 whistles. Add cooked dal now and give a stir. allow it to boil for 5 mins.

6. Meanwhile grind the coconut along with chilli and little water.

7. Transfer mango pieces again to the sambar.Also add the grinded mixture. Boil it for 2 - 3 minutes

Our sambar is ready... Now you will be able sense the aroma of sambar in your home.

I served with brinjal kara curry...

 And this is for you...

Notes

• Don't overcook the mango.
• I used home made sambar powder. So depending upon the spicy level of your powder, you can adjust the quantity of sambar powder.
• If the mango is too tangy then reduce tamrind than the mentioned level.