Mango Sambar

I love mangoes and this blog has given me the opportunity to get a little adventurous in the kitchen. I don’t particularly have a specific fondness for food from any particular region but I do love certain vegetables and curries made using those.

I found this yummy sambar recipe from Sharmis blog but tweaked it according to my taste.

Ingredients:

2 Medium sized raw mangoes

3/4^th Cup toor dal

2 Tsp heaped sambar powder

2 Medium sized onions

2 Tsp oil

1/4^th Tsp fenugreek seeds (Methi)

½  Tsp urad dal

A pinch of turmeric powder

Salt

To season:

1 ½ Tsp mustard seeds

2 sprigs of curry leaves

2 Red chillies       

1/4^th Tsp hing (Asafoetida)

Method:

1.     Wash and wipe the mangoes dry and chop them into bite size pieces.

2.     Pressure cook toor dal for 4 whistles.

3.     Heat kadai, add oil, fenugreek seeds, urad dal, onion.

4.     Once onions turn brown, add the cooked dal and turmeric powder.

5.     Then add 1 cup water (or as you require) and sambar powder, salt and mango. Give it a good stir.

6.     Cook on medium flame till mango becomes transparent.

7.     When done, take a small kadai, heat oil, mustard, curry leaves, red chilli and hing. Once the contents splutter add it to the sambar.

Notes:

·        The original recipe requires tomatoes and tamarind. I didn’t use it as the mango I was using was sour enough.

·        You can also use small sweet onions for this sambar.