Ingredients for preparing Mango Sambar
- Toor dal: 1 cup
- Raw Mango:1 cup
- Onion: 1
- Drumstick:1
- Tomato: 1
- Green chillies: 2 -3
- Tamarind: lemon size
- Turmeric Powder: 1/2 tsp
- Red chilli powder: 1tsp
- Coriander powder:2tsp
- Fenugreek seeds powder:1 tsp
- Asafoetida powder: A pinch
- Coconut oil: As needed
- Mustard: 1 tsp
- Cumin seed:½ tsp
- Dry red chilli:2
- Curry /coriander leaves :few
- Salt as needed
Steps for preparing Mango Sambar
- Wash and soak Toor dal in 2 cups of water for 20 minutes. Pressure cook the dal with 1/4 teaspoon of turmeric powder and enough water. When it is done, remove the cooker from the stove and let the pressure to be released naturally.
- Soak tamarind in warm water for 15 to 20 minutes. When the tamarind gets soft and pulpy, and extract juice from it. Discard the pulp.
- Heat oil in a pan; add onion and green chillies. Saute them well. Then add drumstick, tomato and chopped mango. Stir and close the pan; allow the vegetables to cook on medium flame.
- When the vegetables are half cooked, add chilli powder, coriander powder and salt. Stir well for 5 minutes.
- Mix the cooked vegetables with dal, let it boil. Then add tamarind juice, asafoetida powder and fenugreek seed powder and mix well.
- For the tempering, first heat oil in a pan; add in the mustard seeds. When they crackle, add cumin seeds, dry red chillies and curry leaves. Fry them. Pour this mixture to the sambar.
- Garnish with chopped coriander leaves. Stir well before serving.