RAW MANGO SAMBAR

RAW MANGO SAMBAR

Raw mango is high in vitamin C, calcium, magnesium which is useful for releasing toxins from the body. Raw mangoes are also high in niacin, which helps boost cardiovascular health. Healthy cholesterol levels lower the risk of chronic diseases like diabetes, heart disease, stroke, and heart attacks.

INGREDIENTS

• Tuvar Dal – 1/2  cup
• Turmeric powder – 1/4 tsp
• Raw mango  – medium size
• Tamarind – small marble size
• Tomato – 1 medium
• Sambar powder –  3  tbsp [ depending on how strong flavour you want ]
• Jaggery – 1 tsp [ optional ]
• Chilli powder – ½  tsp
• Coriander powder -1 tsp
• Asafoetida powder – generous pinch
• Salt to taste
• Hot  Water – 2 or 2 ½    cup
• Coconut oil / oil -1 tbsp
• Mustard seeds – 1 tsp
• Fenugreek seeds – 1/8 tsp
• Shallots -10 OR 1 small onion finely chopped
• Dry red chilli –  2 broken
• Curry leaves few

PREPARATION

1. Wash and soak the tamarind in 1 cup hot water. Extract the juice and keep aside .
2. Cook the mango till soft , not mushy .[ 4 to 5 mins ]
3. Wash dal and soak it for minimum 15 mins or more .
4. Pressure cook by adding enough water + turmeric powder + tomato + salt till soft .Once the pressure releases open the cooker and mash the dal well . Add 2 or 21/2 cups of water as per the consistency you want .Remember the sambar thickens on cooling .
5. Add the cooked mango to the dal and give a mix and keep aside .

METHOD

Heat oil in a pan .

Add mustard seeds and let it crackle .

Add fenugreek seeds and give a mix.

Immediately add the shallots / onion + curry leaves + red chilli and stir fry for a min.

Lower the flame and add sambar powder + chilli powder + coriander powder + asafoetida and stir fry till aromatic . [ it should not burn ]

Immediately add the tamarind extract + jaggery and give a nice mix.

 Stir and cook for 2 mins till the raw smell of tamarind leaves .

The mixture will thicken like sauce.

Now add the cooked dal and give a nice mix .

Bring it boil on medium flame .

Simmer for a minute and off the flame .

Garnish with coriander leaves .

Cover and keep aside for minimum 30 mins  before use.

The sambar thickens on cooling and taste yum.

Goes well with south Indian breakfast or even rice .

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