Mangai sambar | Raw mango sambar

Mangai Sambar, also known as Raw Mango Sambar, is a flavorful and tangy South Indian dish made with the perfect combination of raw mangoes and toor dal (pigeon peas). This sambar holds a special place in South Indian cuisine for its unique taste, where the natural tanginess of raw mangoes replaces the need for tamarind, making it distinct from the regular sambar varieties.

The star ingredient, raw mango, imparts a refreshing tang and aroma to the sambar. As the mango pieces cook in the dal, they become tender while still retaining their slight tartness, which balances beautifully with the spices and seasonings. The simplicity of this recipe, combined with its robust flavors, makes it a quick and delightful dish that requires minimal effort yet delivers maximum satisfaction.

To prepare Mangai Sambar, the toor dal is pressure-cooked until soft and mashed to create a creamy base. Raw mango pieces are then simmered with a tempering of mustard seeds, curry leaves, and aromatic spices, including a small amount of sambar powder, which enhances the flavor. The absence of tamarind allows the raw mango’s tangy flavor to take center stage, making this dish a unique addition to any South Indian meal.

This traditional sambar pairs wonderfully with steamed rice, but it also makes a great side dish for idli, dosa, or even pongal. The simplicity of ingredients and the quick preparation time make it a go-to recipe, especially during mango season.

Whether you’re looking for a wholesome comfort meal or an authentic South Indian culinary experience, Mangai Sambar is a must-try dish that combines the best of traditional flavours with the goodness of raw mangoes.

Ingredients

Toor dal-1/2 cup cooked and mashed
Raw mango-1 or 2 nos(diced to cubes with skin)
Small onion-10 nos

Onion-1 no chopped

Tomato-1 no chopped
Sambar powder-2 tsps

Red chilli powder-1/2-1 tsp
Turmeric powder-1/2 tsp
Salt-to taste
Mustard seeds-1/2 tsp
Fenugreek-1/4 tsp
Asafoetida-a pinch
Red chillies-2 nos

Jaggery-1 tsp
Oil-1 Tbsp
Curry leaves and coriander leaves few

Recipe Video

Method

👉Cook the dal in a pressure cooker along with turmeric powder,asafoetida, 1 tsp oil and required amount of water for 6 whistles.Allow the pressure to release and mash the dal and set aside.

👉Heat oil in a kadai,add mustard seeds, fenugreek,red chillies,curry leaves allow it to splutter then add the small onions and big onions and cook for 2 minutes.

👉Now add tomato and cook until mushy.

👉Next add the raw mangoes sauté for 2 mins.

👉Add sambar powder, turmeric powder,red chilli powder, asafoetida and sauté for few seconds.

👉Add 1/2 cup water and allow the sambar to boil until the mangoes are half cooked.

👉Add cooked dal, required salt and little water if the sambar is thick adjust consistency and allow to boil for 5 minutes.

👉Add jaggery finally mix well.

👉Garnish with coriander leaves and switch off the gas serve hot.

Preparation Time-30 mins

Serves-5-6

Note -

✍️You can add veggies along with mango like brinjal,drumstick etc..