Raw Mango can be used to make pickle, pachadi ,sambar. There are two ways to make the sambar. One is with jaggery that gives a sweet and sour taste. And other sambar is regular sambar which you normally make. Today I have given Raw mango sambar recipe with jaggery. My mom is expert in making this recipe. I can no way match to the taste of the sambar she makes. But after eating her raw mango sambar many times, I have tried my level best to bring back the taste.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 2 to 3 people
INGREDIENTS:
Raw Mango - 1 medium sized
Tamarind - small gooseberry sized
Jaggery- 3 tablespoon
Sambar powder - 2 tablespoon
Onion - 1/2 cup chopped fine
Toor Dal - 1/3 cup
Coriander leaves - For garnishing
SEASONING:
Oil - 1 tablespoon
Mustard - 1 teaspoon
Channa dal - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Asafoetida powder - as required
Curry leaves - as required
METHOD:
1. Wash toor dal and pressure cook it and mash well. Cut mango in to big pieces without peeling of the skin. Soak them in lukewarm water with salt for 10 minutes. It removes any bacteria or insects on the outer skin of mango.
2. In a pan, add Oil. Add the items mentioned in the seasoning section. Now add chopped onion. Fry till they change color. Now add mango pieces. Add little salt and turmeric. Fry for a minute.
3. Now add sambar powder, tamarind water. I used small gooseberry sized tamarind for this recipe because, my mangoes weren't sour enough . If your mangoes are sour, you can skip the tamarind. Also add 1/2 cup of water.
4. Cover the lid and allow the items to boil for 4 to 5 minutes, till your mangoes are cooked well. You can check with a fork , whether your mangoes are cooked.
5. Now add cooked dal. Also add jaggery and required water . Allow the items to boil in a low flame for 3 to 4 minutes, until the jaggery is dissolved well. Jaggery and spice level is up to your requirements. You can taste it and add jaggery or sambar powder , according to your level. Normally this sambar will be spicy , tangy and also sweet. Now switch off the flame. Add fresh coriander leaves.
6. Serve with rice and any curry of your choice !.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 2 to 3 people
INGREDIENTS:
Raw Mango - 1 medium sized
Tamarind - small gooseberry sized
Jaggery- 3 tablespoon
Sambar powder - 2 tablespoon
Onion - 1/2 cup chopped fine
Toor Dal - 1/3 cup
Coriander leaves - For garnishing
SEASONING:
Oil - 1 tablespoon
Mustard - 1 teaspoon
Channa dal - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Asafoetida powder - as required
Curry leaves - as required
METHOD:
1. Wash toor dal and pressure cook it and mash well. Cut mango in to big pieces without peeling of the skin. Soak them in lukewarm water with salt for 10 minutes. It removes any bacteria or insects on the outer skin of mango.
2. In a pan, add Oil. Add the items mentioned in the seasoning section. Now add chopped onion. Fry till they change color. Now add mango pieces. Add little salt and turmeric. Fry for a minute.
3. Now add sambar powder, tamarind water. I used small gooseberry sized tamarind for this recipe because, my mangoes weren't sour enough . If your mangoes are sour, you can skip the tamarind. Also add 1/2 cup of water.
4. Cover the lid and allow the items to boil for 4 to 5 minutes, till your mangoes are cooked well. You can check with a fork , whether your mangoes are cooked.
5. Now add cooked dal. Also add jaggery and required water . Allow the items to boil in a low flame for 3 to 4 minutes, until the jaggery is dissolved well. Jaggery and spice level is up to your requirements. You can taste it and add jaggery or sambar powder , according to your level. Normally this sambar will be spicy , tangy and also sweet. Now switch off the flame. Add fresh coriander leaves.
6. Serve with rice and any curry of your choice !.
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| Quinoa, Raw Mango Sambar, Spinach dal and Papad :) |
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