Mambazha Sambar

This Mambazha Sambar is normally prepared with the small size home garden mangoes. We get these mangoes in vegetable market also. If you do not have it, then use any type of bigger size mango cut into big slices. The mango juice blends with the sambar, giving it a unique taste. The mango in the sambar tastes sweet and spicy. Using ripe mangoes, we can also prepare “Mambazha Mor Kuzhambu”, “Mambazha Kuzhambu”, “Mambazha Rasam” etc.

Mambazha Sambar is a flavorful South Indian dish made with ripe mangoes and thuvar dhal. To prepare, start by washing the thuvar dhal and pressure cooking it with water and turmeric until soft. Soak tamarind in water, squeeze out the juice, and dilute it to create 3 cups of tamarind water. Wash the mangoes, making slits on both sides while keeping the base intact. In a thick-bottomed vessel, combine the tamarind water with salt, sambar powder, and turmeric, bringing it to a boil. Add the whole mangoes and cook until they soften. Incorporate the mashed thuvar dhal and let it boil for a few more seconds. For the tempering, heat oil in a pan. Add mustard seeds, asafoetida, and fenugreek seeds. Include lengthwise cut onions and curry leaves. Fry them briefly. Finally, mix the tempering into the sambar, and it’s ready to serve!

Mambazha Sambar Recipe

Mambazha Sambar

Recipe by S Kamala

Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

25

minutes

This sambar made with the mango fruit gives the sambar a unique sweet and tangy taste.

Ingredients

• Thuvar dhal – Half cup

• Tamarind – small lemon size

• Sambar powder – 1 tablespoon

• Turmeric powder – ¼ teaspoon

• Nattu Mambazham (Small size ripe mangos) – 4 to 5

• Salt – 1 teaspoon or as per taste

• For seasoning:

• Oil – 2 teaspoon

• Mustard – 1/2 teaspoon

• Fenugreek Seeds – 1/2 teaspoon

• Asafoetida Powder – a pinch

• Sambar onion – 4 or 5

• Curry leaves – few

Directions

• Wash the thuvar dhal and add two cups of water along with a pinch of turmeric powder. Pressure cook till soft.
• Soak tamarind in water and squeeze out the juice. Add required water and make 3 cups of tamarind water.
• Wash the mangos and slit at both sides keeping the base in tact.
• Put the tamarind water in a thick bottomed vessel.
• Add salt, sambar powder, turmeric powder and bring to boil.
• When it starts boiling, add the whole mangos and cover with a lid. Cook on medium flame for few minutes or the mangoes are soft.
• Now add the cooked thuvar dhal mashed well. Allow to boil for few more seconds.
• In a kadai add the oil and when it is hot add the mustard. When it pops up, add asafetida powder, fenugreek seeds, onions (cut into lengthwise), curry leaves and fry for a while. Add this to the sambar.
• Mix well and remove from stove.