Mango Sambar

Mango sambar is a South Indian dish made with ripe mangoes and lentils. Serve the mango sambar hot with steamed rice or idli. You can also enjoy it as a side dish with dosa or chapati. Enjoy your homemade mango sambar!

Mango Sambar

Recipe by S Kamala
0.0 from 0 votes
Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Mango sambar is a South Indian cuisine prepared from ripe mangoes and lentils. It can be served hot with steamed rice or idli, and also makes a delightful side dish with dosa or chapati. It invites the palatable experience of homemade cooking.


  • Thuvar dhal – 1/2 cup

  • Tamarind – small lemon size

  • Sambar powder – 1 tablespoon

  • Turmeric powder – ¼ teaspoon

  • Mango – 1 (You can use raw or half ripe)

  • Salt – 1 teaspoon

  • For seasoning
  • oil – 2 teaspoon

  • mustard – 1/2 teaspoon

  • A pinch of asafoetida

  • Sambar onion – 4 or 5 cut lengthwise

  • Few curry leaves

  • Green chilli – 2 split lengthwise

  • Tomato – small size 1 cut into four or five pieces


  • Rinse the thuvar dal and place it in a pressure cooker with two cups of water and a pinch of turmeric powder. Cook until the dal is tender and set aside.
  • Soak the tamarind in warm water for some time, then hand-squeeze to extract the juice.
  • Take a heavy-bottomed vessel and add the mango pieces, covering them with just enough water. Season with salt, sambar powder, and a bit more turmeric powder. Cook over medium heat until the mangoes are soft. Pour in the tamarind juice and bring to a boil.
  • Stir the well-mashed cooked thuvar dal into the boiling mango mixture.
  • In a separate kadai, heat oil and add mustard seeds. Once they begin to pop, add the chopped onions, curry leaves, and green chilies. Fry until the onions turn translucent. Add asafoetida and tomatoes and cook until the tomatoes are well-integrated and the raw smell has disappeared.
  • Combine this seasoning with the mango and dal mixture in the vessel. Stir thoroughly and simmer together for a few minutes to allow the flavors to blend.
  • Once cooked, remove the vessel from the stove and garnish with fresh coriander leaves. Serve the flavorful mango sambar hot.


  1. Hi Kamala. I made this sambar last night for dinner and it was sooo tasty! I acutally used a ripe mango, so the sambar had a sweet and sour taste. Thanks for posting!!

  2. Hi Jennifer, Nice to hear that you made this sambar and you liked it. Thank you for posting your feed back.

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