It is Mango time!!! Yes..markets are flooded with different varieties of mangoes. Once the mango season starts, I can’t think of even single day, when we don’t have our dose of mango in some form or the other, be it the simple manga curry, manga pachadi, manga kootan or mambazha pulissery, if not then, just cut up a fruit and eat.
So here is another recipe, that can be added to my already big list of mango recipes – the Mambazha Sambar. We usually prepare the pulissery with ripe mangoes, sambar using ripe mango is not so frequent.
The Mambazha sambar is very much similar to the regular arachuvitta sambar, the only thing is the addition of the ripe mango. But the taste and smell of the sambar is very much different from the regular sambar. It has a lovely aroma and slightly sweet sour taste. Do try it this while the mangoes are in season.
Serves 5 to 6
What you’ll need
- Ripe Mango – 2 Medium sized, cut into big chunks with the skin
- Drumstick – 2, cut into finger sized pieces
- Tamarind – gooseberry sized
- Tuar Dal – 1/3 cup
- Turmeric Powder – ¼ tsp
- Salt to taste
To roast and grind
- Asafoetida – a small piece
- Channa dal – 1 tbsp
- Coriander Seeds – 2 tbsp
- Fenugreek Seeds – ½ tsp
- Dried Red Chillies -5 to 6
- Coconut – 1/3 cup
- Oil – 2 tsp
- Mustard Seeds – ½ tsp
- Curry Leaves – few
- Wash and pressure the tuar dal with enough water. When cooked, mash well and keep aside.
- Soak the tamarind in 1 cup of hot water for 10 minutes. Squeeze and extract the juice, discard the fibres.
- In a vessel, add the tamarind juice, also add another 3 cups of water, add the drumstick pieces, turmeric powder, and salt.
- Bring this to boil and let it keep boiling on medium flame till the drumstick pieces are almost done, at this stage add the ripe mango pieces and boil for another 4 to 5 minutes or till the mangoes are cooked.
- In the meanwhile, heat a kadai with a tsp of oil, add the asafoetida and fry till it puffs up well, next add the channa dal and fry till the dal starts changing color, then add the coriander seeds and methi seeds and fry till a good aroma starts coming, taking care not to burn anything. Finally add the red chillies stir till the chillies become bright red. Also add the coconut and fry for a couple of minutes. Coconut need not change color.
- Transfer to a plate and let it cool.
- Then grind to a paste using about ¼ cup of water.
- Once the mango is cooked, and the cooked and mashed dal to the tamarind water and mix well, boil for 2 minutes.
- Then add the ground paste add a cup of water and adjust the consistency. Check for seasoning and bring to a boil. Simmer for 3 to 4 minutes.
- Garnish with curry leaves.
- Heat a small frying pan with oil, temper with mustard seeds. Pour the tempering over the sambar.
Serve hot with white rice and a poriyal or thoran of your choice.