23
Aug
2017

RIPE MANGO SAMBHAR

This is a signature dish from Tanjavur, Tamilnadu. A very pleasant change from all the regular varieties of Sambhar.

Ingredients:

  • Tamarind: a lemon sized ball
  • Tuvar dal (Split pigeon peas): ½ cup
  • Ripe mangoes of medium size: 3
  • Fresh curry leaves
  • Black mustard seeds: ¼ tsp
  • Turmeric powder: ¼ tsp
  • Salt to taste

1

For Grinding:

  • Fresh grated coconut 2 tbsp
  • Coriander seeds: 1 level tsp
  • Fenugreek seeds: 7-8 seeds
  • Chana dal( yellow split peas): ¼ tsp
  • Hing powder( asafoetida): ¼ tsp
  • Whole dried red chillies: 4-5
  • Cooking oil: 1 ½ tbsp

2

Method:

  1. Soak the tamarind in 1 cup of water for 15 minutes and squeeze out the pulp. Keep aside.
  2. Soak the dal for 15-20 minutes and cook with 2 cups of water and keep aside.
  3. Peel 2 mangoes and cut into large pieces and make a puree. Keep aside. Peel the 3rd mango and chop into small pieces.   Keep aside.
  4. In a wok heat 1 tbsp oil on a gentle flame. Add the ingredients for grinding except the coconut. Stir for a few seconds and transfer into grinding jar.
    3
  5. Grind to a smooth paste along with the coconut, using a little warm water. Keep aside.
  6. Cook the tamarind pulp on a medium flame until it starts to thicken.

4

5

  1. Transfer the pureed mangoes into the pan of tamarind, add the turmeric, the ground paste, and the cooked dal. Mix gently together. Add salt and a little water if it feels too thick.
  2. Boil on a very slow flame for a couple of minutes only. Add the cut mangoes, stir and keep aside.

6

  1. In a wok add ½tsp of oil, add the mustard seeds and when they start splitting, add the curry leaves stir, and pour into the Sambhar.

7

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