Raw Mango Sambar Recipe

Raw mango sambar, also known as Maanga sambar is a simple and comforting South Indian recipe made with raw mango, cooked toor dal and basic spices. It has a perfect balance of spicy and sour flavours which goes very well with everyday meals like rice, idli or dosa.

Raw Mango Sambar

Sambar is one of the staple in our house and in each and every South Indian house. We make sambar with variety of ingredients. I have share many sambar recipes on my blog.

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During mango season, fresh raw mangoes are easily available. It’s the perfect time to try this raw mango sambar, the natural tanginess of mango adds a refreshing twist to regular sambar.

About Raw Mango Sambar

Sambar is a staple dish in South Indian homes and made in many different ways using various vegetables. It is a simple lentil based curry where cooked dal is combined with vegetables, spices, tamarind and finished with a flavourful tempering. It is usually enjoyed with rice, idli, dosa or pongal for a comforting meal.

There are many varieties of sambar like udupi sambar, arachuvitta sambar, tiffin sambar, drumstick sambar and more are available on my blog.

Each one has its own taste and style. This raw mango sambar is a simple variation where fresh raw mangoes are added to the sambar for a tangy and refreshing flaovur.

When mangoes are in season, I often use them to make pickles, thokku and pachadi. This time, I tried making this simple raw mango sambar with fresh mangoes and it turned out absolutely lip smacking with a perfect balance of tanginess and spices.

This recipe is so simple to make and uses basic ingredients. First, the dal is cooked until soft, then simmered with raw mango pieces and homemade sambar powder. When everything is blended well, it is finished with a simple tempering of mustard seeds, cumin seeds, urad dal and curry leaves.

You can also add vegetables like brinjal, drumstick or carrot for extra taste. Garnish with fresh coriander leaves and serve hot with rice, idli or dosa for a wholesome meal.

Ingredients

Raw mango : Raw mango is the star ingredient of this recipe. It gives the sambar a unique tangy and refreshing flavour. It cooks quickly and absorbs the flavours well.
Toor dal : Toor dal is the base of the sambar. It gives body, thickness and a soft creamy texture. It is a good source of protein and makes the dish more filling.
Onion : Onion adds mild sweetness and balances the sourness of mango. Use shallots or sambar onion for traditional taste and flavour.
Turmeric powder : Turmeric powder adds a warm yellow color to the sambar and helps in digestion.
Homemade sambar powder : I have used my homemade powder, but you can also use store bought powder.
Jaggery : Jaggery adds a mild sweetness that balances the sourness of raw mango. It helps make the sambar flavours well rounded and tasty.
Coriander leaves : Fresh coriander leaves added at the end for an aroma and flavour.
Tempering : Mustard seeds, cumin seeds, urad dal, asafoetida, and curry leaves are tempered in hot oil. This tempering adds a rich aroma and flavour to the sambar.

Step by Step Pictures

1)Take toor dal in a pressure cooker. Wash them well and strain the water.

2)cover the dal with water.

3)Add in some turmeric powder and mix well.

4)Pressure cook for 3 whistle. Simmer the flame and cook for 5 mins. Turn off the heat and let the steam go all by itself.

5)Open the cooker and mash the dal slightly and set aside.

6)Heat oil or ghee in a pot. Add in tempering spices in hot oil. I am using mustard seeds, urad dal and cumin seeds.

7)Add in asafoetida and mix well.

8)Add in curry leaves and mix it througg.

9)Let the spices sizzle and curry leaves fry in oil.

10)Add in sliced onions and mix well.

11)Add in raw mangoes which we chopped and stir fry in the oil.

12)Add in turmeric powder.

13)Add in salt to taste.

14)Cover with water so the mangoes can cook. Bring it to a full boil and cook until the mangoes are tender.

15)Now the mangoes are cooked.

16)Add in sambar powder and mix well.

17)Add in the cooked dal.

18)Add in jaggery to taste.

19)Let the mixture cook on low medium heat for 5 minutes.

20)Finally add in coriander leaves and mix.

21)Raw mango sambar is ready to serve.

22)Enjoy. Taste great with rice.

Expert Tips

Make sure to use fresh, slightly sour unripe mangoes for best taste.
Cook the mango pieces until soft, but don’t overcook or mash them. They should hold their shape slightly and blend well with sambar.
You can make the sambar thick or slightly runny based on your preference.
Make sure mustard seeds, cumin seeds, urad dal and curry leaves crackle well in hot oil. This step adds crunch, aroma and authentic South Indian flavour.
Always add the tempering at the end. This keeps the sambar aromatic, fresh and flavourful.
Add a small pinch of jaggery at the end to balance the sour and spicy flavours.

Storage and Serving

Store the raw mango sambar in the refrigerator once it has cooled down completely. It stays well for 2 to 3 days. Reheat before serving and adjust water if it becomes thick.

Serve this spicy and sour raw mango sambar with hot steamed rice, along with simple poriyal or vegetable stir fry and appalam for a complete meal. It also pairs well with idli, dosa or pongal . Add a drizzle of ghee on top while serving for extra aroma.

FAQ

Q. Can I add tamarind ?

Yes, you can add tamarind if you like. In this recipe, it is actually skipped because raw mango already gives enough sour taste. If you want extra tanginess, you can add a small amount of tamarind and also add jaggery to balance the sour and spicy flavours.

Q. Can I add vegetables ?

Absolutely ! You can add vegetables like brinjal, drumstick, carrot or other vegetables for more flavour and taste.

Q. How do I cook raw mango in sambar ?

Cook the raw mango pieces until they are soft, but don’t mash them completely. They should stay slightly firm, so they hold their shape better. Once the mango is cooked well, you can add the dal.

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