Raw Mango Sambar Recipe with Video. Sambar is a lentil based gravy that is cooked with either different or a combo of vegetables. Manga Sambar is one of the most flavourful sambar that is served with rice for lunch in South India.
During the summer months when mango is in season, this sambar using raw mango is the one that is often made at home for lunches and served with any dry side dish.
Eating those mango pieces with curd rice tastes like heaven on hot summer days.
Along with raw mango you can also use either few pieces of drumstick or brinjals which also makes a great combo in sambar.
What type of Raw Mango to use?
The best raw mango variety that goes well with sambar is 'Kili Mooku' mango or 'Tottapuri'.
This mango variety has a light green coloured skin and which is also thin in texture making it cook quickly. So you can add the raw mango with its skin. No need to scrape the skin at all. This mango variety is also neither sour nor tart in taste.
Pick one that is firm to the touch and has no cuts or blemishes on the skin.
Avoid buying and using raw mangoes that are small and round in shape as they are apt to be added in curries made using fish mostly as they taste very sour and tart.
- Raw mango cooks quickly, so do not overcook the sambar as the mango pieces may become too mushy.
- Taste check the sourness of the mango after chopping them and then use tamarind extract accordingly as each mango tastes differently.
- You can also use handful of sambar onions (shallots) in place of regular onions.
I made this sambar using the homemade sambar powder. You can also use store bought sambar powder, but do note that they tend to be very spicy. So you need to adjust the quantity accordingly.
You can also check out
Manga Sambar Video Tutorial:
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Raw Mango Sambar Recipe Card below:
Raw Mango Sambar
- Raw Mango - 1 small 100 gms approx.,
- Onion - 1 large
- Tomato - 1 small
- Green chillies - 2
- Tamarind - 1 small lemon size
- Tur dal - ⅓ cup
- Sambar powder - 2 to 3 tbsp
- Turmeric powder - ½ tsp
- Mustard seeds - ½ tsp
- Cumin seeds - ½ tsp
- Fenugreek seeds - ¼ tsp
- Asafoetida - 1 pinch
- Curry leaves - 1 sprig
- Coriander leaves - for garnish
- Salt - to taste
- Oil - 1 tbsp
- Soak tamarind in 1 cup hot water for 15 mins. Extract tamarind pulp and set aside.
- Slice onions thinly and chop tomatoes finely. Cut raw mango into 2, discard the seed and cut them into 2 to 3 inch big chunks. Cut green chillies into 2 to 3 pieces.
- Wash and soak tur dal in 1 cup water for 15 mins.
Make Raw Mango Sambar:
- Add turmeric powder to the soaking tur dal and pressure cook for 3 to 4 whistles. Mash well and set aside.
- Heat a pan with oil. Add mustard seeds and when it begins to splutter, add cumin seeds, fenugreek seeds and asafoetida. Roast for 10 secs.
- Add onions and saute till it turns translucent. Add tomatoes, green chillies, curry leaves and cook till tomatoes turn mushy.
- Add tamarind extract, salt and let it come to a boil.
- Add raw mango pieces, cover the pan with lid and let it cook for 3 to 4 mins over medium flame.
- Add sambar powder and mix well making sure there are no lumps.
- Add mashed tur dal and mix well to combine. Add ½ cup water, or more depending on the consistency of the sambar you would prefer and give it a mix.
- Cook over medium flame for 3 to 4 mins or until the raw smell of the sambar powder goes off.
- Garnish with coriander leaves and switch off the stove.
- Serve this raw mango sambar with hot rice and any side dish of your choice.