Written by KamalaUpdated on September 20, 2011in Kuzhambu
Ingredients
Thuvar dhal – Half cup
Tamarind – small lemon size
Sambar powder – 1 tablespoon
Turmeric powder – ¼ teaspoon
Mango – 1 (You can use raw or half riped)
Salt – 1 teaspoon
For seasoning:
2 teaspoon oil
Half teaspoon mustard
A pinch of asafetida
Few curry leaves
Sambar onion – 4 or 5 cut length wise
Green chilli – 2 split lengthwise
Tomato – small size 1 cut into four or five pieces
Directions
Wash 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.
Cut the mango into six or eight pieces. Remove the seeds. Put it in a heavy bottomed vessel and add water just to cover the mangoes. Add salt, sambar powder, turmeric powder and cook on medium flame till the mangoes are soft. Add tamarind juice and allow to boil. Now add the cooked thuvar dhal mashed well. In a kadai put the oil and when it is hot add the mustard. When it pops up, add cut onions, curry leaves and green chillies and fry for a while. Add asafetida and tomatos and fry nicely. Add this to the sambar. Mix well. Remove from stove. Garnish with coriander leaves.
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!!
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!!
Hi Jennifer, Nice to hear that you made this sambar and you liked it. Thank you for posting your feed back.