Mampazha (Ripe Mango) Sambar


  • Thuvar dhal – Half cup
  • Tamarind – small lemon size
  • Sambar powder – 1 tablespoon
  • Turmeric powder – ¼ teaspoon
  • Nattu Mampazham (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


  1. Wash thuvar dhal and add two cups of water along with a pinch of turmeric powder and pressure cook till soft.
  2. Soak tamarind in water and squeeze out the juice. Add required water and make 3 cups of tamarind water.
  3. Wash the mangos and slit at both sides keeping the base in tact.
  4. 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.
  5. In a kadai put the oil and when it is hot add the mustard. When it pops up, add asafetida powder, fenugreek seeds, onions (cut into lenthwise), curry leaves and fry for a while. Add this to the sambar. Mix well and remove from stove.
  6. Note: This Mampazha 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. Speciality of this Sambar is the mango juice gets blended with the sambar and gives unique taste to it and the mango in the sambar tastes sweet and spicy. Using ripe mangoes, we can also prepare “Mampazha Mor Kuzhambu”, “Mampazha Kuzhambu”, “Mampazha Rasam” etc.


  1. Super recipe! Love the concept of mango sambar.

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