Ripe Mango Sambar


  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


  • 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.

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