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1 cup -
(washed and soaked for 30 minutes)
4-5 strips -
soaked for 5 minutes (paste or pulp may also be used)
1 - half ripped mango, peeled and cubed
2 tbsp - sambar masala
1/4 tsp -
1 tsp -
1 tsp -
Red Chilli powder
1/2 tsp each - cumin and
3 - whole
1 stalk -
1/2 cup -
or bottle gourd, boiled and cubed
1 - large
1 tbsp - chopped
2-3 flakes -
Salt to taste
2 tbsp - oil
How to Make Mango Sambar
Add tamarind, 1/2 tomato and 1 onion chopped to the dal.
Pressure cook till dal is done very soft. (approx. 4 whistles)
Remove dal and beat with a whisk or churner till smooth.
Grind to a paste, 1 onion, 1/4 tomato, garlic, all dry masalas.
Chop the remaining onion and tomato to medium or fine pieces.
Heat oil, add seeds, curry leaves and allow to splutter.
Add onion, pumpkin, tomato, mangoes and stir fry for 2 minutes.
Add paste and cook for further 2 minutes.
Add dal and bring to a boil on high.
Add enough water to get sambar consistency.
Check and adjust masala as required.
Simmer for 12-15 minutes on low flame till the aroma exudes.
Add chopped coriander before serving.
Serve steaming hot with hot idlis, coconut chutney and ghee.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.