This is a signature dish from Tanjavur, Tamilnadu. A very pleasant change from all the regular varieties of Sambhar.
- 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
- 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
- Soak the tamarind in 1 cup of water for 15 minutes and squeeze out the pulp. Keep aside.
- Soak the dal for 15-20 minutes and cook with 2 cups of water and keep aside.
- 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.
- 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.
- Grind to a smooth paste along with the coconut, using a little warm water. Keep aside.
- Cook the tamarind pulp on a medium flame until it starts to thicken.
- 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.
- Boil on a very slow flame for a couple of minutes only. Add the cut mangoes, stir and keep aside.
- 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.