Ripe Mango Sambar

Ingredients:

1. Ripe Mango (round and small) 2
2. Dhoor dhall, boiled 3 cups
3. Small/big onion cut into big pieces 1.5 cup
4. Tomato cut into small pieces 1 cup
5. Green chili, sliced lengthwise 2 no
6. Sambar powder 2 Tsp
7. Turmeric powder half tsp
8. Tamarind juice 1 Tsp
9. Salt to taste
10. Split urad dhall, mustard seeds, jeera & fenugreek seeds, asafoetida each half Tsp, curry leaves and coriander leaves, oil & ghee each 1 Tsp for garnishing

Procedure:

• Heat oil in a kadai and add mustard seeds, urad dhall, fenugreek seeds, jeera, curry leaves one by one. Add green chili, onion and tomato pieces and mix well.
• When onion turns golden brown add 3 cups of water and salt.
• Pierce five or six small holes around the mango with a sharp knife. When boiling, add mangoes and 1 cup of boiled dhoor dhall, turmeric powder and boil for about 3m.
• Add tamarind juice and boil for another 3m
• Add tthe remaining dhoor dhall and sambar powder and boil for 2 m.
• Add ghee and coriander leaves and remove from heat.

Note: Thin Sambar will taste better with rice, idli or dosa. If needed add adequate hot water to get thin consistency.