This Mambazha Sambar is normally prepared with the small size home garden mangoes. We get this mangoes in vegetable market also. If you do not have it, then use any type of bigger size mango cut into big slices. The specialty of this Sambar is that the mango juice gets blended with the sambar and gives a unique taste and 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
Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy5
servings5
minutes25
minutesThis 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 and 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.
Super recipe! Love the concept of mango sambar.
Thank you CS. This sambar is very common in Tamil Nadu during Mango season.