Mango sambhar

Name: How to cook Mango sambhar - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Anjana Balakrishnan

Mango sambhar

Sambhar is one of the main dish from southern India.You can see multiple variations of this curry.

Ingredient

Food ration :

4 people

Cooking time :

1 hr

ripe mangoes,peeled,sliced into cubes.taste mangoes and check sweetness.always use ripe and sweet ones.it enhances the taste of the dish

1/2

of a small sized hairy melon,peeled,seeds removed and sliced to cubes

1 tsp

toor dal/split pegion peas washed well,and soaked for 15 minutes

1/4 tsp

tamarind juice,I used less quantity since mangoes were already bit sour

1/4 cup

jaggery paste,I already have the stock,else replace with sugar to adjust the sweetness

2 tbsp

chana dal/split chickpea lentil

grated coconut (I used a bit more coconut,since here we like it that way)

2 tbsp

Cooking instructions

* Step 1

Prepare the masala paste first.dry roast coriander seeds,split chick peas,dry chilli and curry roast till slightly brown and aromatic,add grated coconut and sauté for 2 minutes.remove from heat and transfer to blender.once cooled add,water and grind to fine paste.keep it aside

* Step 2

Pressure Cook the soaked dal,shallots,green chilli and 1/4 tsp asafoetida powder upto 5 whistle.once cooked and pressure is released,mash it slightly.

* Step 3

In a pan,cook sliced ash gourd or hairy melon,mangoes,salt and turmeric powder adding adequate water.boil well till it is well cooked.

* Step 4

Once it’s well cooked,add cooked dal mix well.Add tamarind juice and mix well and bring to boil.allow to boil for 5 minutes.Add the ground paste and mix well.add water to adjust consistency.bring to boil,and cover and cook in Low heat for 10 minutes.Add salt if needed.

* Step 5

Add jaggery paste or sugar and boil for 2-3 minutes And remove from heat.prepare tempering,by heating a pan,add ghee.once hot add mustard seeds and allow to splutter.add red chillies and curry leaves.add asafoetida powder and pour this over the gravy prepared.you can add a handful of chopped coriander leaves as well if you desire and mix.Serve with hot rice or idili or dosa