MAMBAZHA SAMBAR (RIPE MANGO SAMBAR)

Mambazha sambar is one of my favourite.  During mango season, almost every day, we make mambazha pachadi, rasakalan, sambar with only mango or with some veggies like white pumpkin, colacasia (chembu), drumstick (muringakai).  It tastes good with rice, kichadi, chapati, idli and dosa  too. 

 Now the mango season is getting over so be quick to relish this tasty dish.  

In our house mangoes and jackfruits are available plenty so during the season, we really enjoy making various dishes out of these two main ingredients.

 Let us look at the recipe now:

Preparation time: 15 minutes
cooking time: 30 minutes.
serves: 2-3



                                                                                    Ingredients:

1	Ripe mango
¼ cup	Tuvar dal
1 tsp	Chana dal
2	Red chilli or 1 green chilli and one red chilli
2 tbsp	Coriander seeds
Lessthan ¼ tsp	Methi seeds
2 tbsp	Grated coconut (optional)
1 tbsp	Tamarind pulp (optional)
	Turmeric powder
1 tsp	oil
	salt
2 sprigs	Curry leaves

                                                                                                               

                                                                                                                Garnishing:

1 tbsp

Chopped coriander leavles

                                                                                                               

                                                                                                                Tempering:

1 tsp	Oil
1 tsp	Mustard seeds
few	Curry leaves
	Hing powder
1	Red chilli

                                                                                                               

Method:

1.        Peel the mango and chop them into big pieces.

2.       Wash and pressure cook tuvar dal with turmeric powder, keep aside.

3.       Heat oil in kadai.  Add the coriander seeds, chana dal, red  chilli and fry them. Do not burn. Add the curry leaves too.


4.       Grind the item no.3 along with grated coconut with little water, keep aside.

5.       In a vessel cook the mango pieces with  little water and add the tamarind pulp, salt turmeric powder and cook.  


6.       Add the ground paste, tuvar dal and bring to boil, adjust salt.

added ground masala and tur dal

7.       Temper with the ingredients mentioned  under tempering.

8.       Garnish with chopped coriander leaves.  

9.       Your Mambhazha sambar is ready to serve.

How to serve:

Serve with hot plain rice, dosa, idli etc.

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Note:  Instead of grind the masala, you can also use sambar powder.

You can also add, 1/4 tsp cumin seeds, mustard seeds, black pepper which are optional.


This is the pulp extracted from the mango seeds.  while boiling the pieces, you can put the seed in it and cook for sometime.  remove, allow to cool and extract the pulp and add to sambar while adding the ground paste.