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.

Ingredients:

• Big onion 1 cut into 1 cm pieces
• Big tomato 1 cut into 1 cm pieces
• Urad dhall whole 2 tsp
• Red chilli 6
• Tamarind 1″ piece
• Mustard seeds 2 tsp
• Split urad dhall 2 tsp
• Asafodita 2 pinch
• Curry leaves & Coriander leaves
• Gingelly Oil 5 tsp
• Salt to taste

Procedure:

1. Heat 1tsp oil in a kadai, in slow fire, and add whole urad dhall, when slightly brown, add red chilli and tamarind and saute for a minute.
2. Heat 2 tsp oil in a kadai, saute onions for two minutes in medium fire, add tomato and salt and saute for another two minutes till they turn brown. Keep 2 tsp of roasted onions separately for final garnishing.
3. When cool, grind items in step 1 to powder. Add roasted onions and tomatoes and grind well to make thick paste.
4. Heat 2 tsp oil in a kadai, fry mustard seeds till they splutter, add split urad dhall, curry leaves and add to chutney. Ganish with fried onions and coriander leaves. This chutney goes well with idli and dosa.