Drumstick and Raw Mango Sambar

Recipe by
Total Time:
45 mins
Serves:
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

Rate This Recipe

Ingredients

  • Drum Stick – 2
  • Raw Mango – 1 (medium sized)
  • Tomato – 1
  • Tuvar Dal or Masur Dal (Red Lentils) – 100 grams
  • Garlic – 6 pods
  • Turmeric Powder – ¼ tsp
  • Salt to Taste
  • Tamarind – Golf ball size
  • Water – 350 ml
  • Tempering:
  • Shallots – 5
  • Curry Leaves – 2 Sprigs
  • Sambar Powder – 2 tbsp
  • Asafoetida – ¼ tsp
  • Fenugreek Seeds – ¼ tsp
  • Cumin Seeds – 1 tsp
  • Mustard Seeds – ½ tsp
  • Dried Red Chilli – 2
  • Oil – 1 tbsp
  • Garnish:
  • Ghee – 1 tsp
  • Coriander Leaves – ½ bunch

How to Make Drumstick and Raw Mango Sambar

  • Soak the tamarind in 50 ml hot water, till required.
  • Clean and cut the drumsticks into 2 inch pieces
  • Peel skin and cut mango into small cubes of 1×1 inch size
  • Blanch and peel the skin of tomatoes, now finely chop it.
  • Chop shallots, garlic and coriander finely and store separately.
  • Wash and cook tuvar dal in a stock pot with 250 ml water, tomato, turmeric powder and garlic for 20 minutes on high heat until soft. Mash this gravy, using a potato masher, (alternatively use a blender to achieve a soup consistency).
  • Add to the above dal soup; remaining 100 ml water, drumstick, mangoes and the tamarind water (discard seeds) and cook for another 10 mins.
  • Meanwhile in a separate pan heat oil, add mustard seeds allow to pop
  • Add cumin and fenugreek seeds, dried red chilli, curry Leaves and shallots and stir till shallots are lightly brown and the curry leaves get fried and curly.
  • Add sambar powder and asafoetida on low flame stir for a minute till you get the fine aroma of the sambar powder.
  • Add the tempering.
  • Sprinkle 1 tsp of ghee and the chopped coriander leaves. Serve on a bed of aromatic basmati rice or brown rice and sprinkle over the freshly chopped coriander.

EXPLORE CATEGORIES