Monday, 17 February 2014

Manga Murungakka Sambar | Sambar with raw mangoes and Drumsticks

Well Well Well - We are approaching Summer and ready to welcome the king of fruits - MANGOES!!!! We need to wait for about a month or two to relish nice juicy mangoes. Meanwhile raw mangoes have started hitting the markets... And here goes my first contribution - a nice and delicious sambar!!!!


Sambar is a default menu item in most of the South Indians lunch or dinner. So there are numerous ways of making sambar - with dal and coconut, with dal but no coconut, with coconut and no dal and so on.... Oh yes and also add tamarind - the permutations and combinations increase. Here I tried a sambar with coconut and dal but no tamarind. Since raw mango by itself has a tangy taste, I didn't like to add more tanginess to the sambar. So I just added tomatoes. 


Ingredients:

Toor dal – 1/2 cup - 75 grams
Hing – ¼ Tspn
Onions – 1 - 50 grams
Green chillies – 2
Tomatoes – 2 - 100 grams
Drumstick – 4 
Raw mango – 1
Brinjal/Egg plant – 2 - 25 grams
Salt – To taste
Turmeric powder - 1/2 Tspn
Coriander leaves – Few



To Temper:
Oil – 2 Tbspn - 20 grams
Fenugreek seeds – 1/2 Tspn - 3 grams
Cumin seeds – 1 Tspn - 5 grams
Mustard seeds – 1 Tspn - 5 grams
Urad dal – 1 Tspn - 5 grams
Dry red chillies – 1
Curry leaves - few

To grind:
Coconut - 1/2 cup - 50 grams


 


Method:

Cook the dal with salt and turmeric powder in a pressure cooker until mushy. Separate the water and keep it aside.
Heat oil in pan, add mustard and wait for it to sputter. Add urad dal, fenugreek, cumin, red chillies and hing. Fry for 10-15 seconds.
Add chopped shallots/onions and curry leaves, sauté it till translucent.
Add green chillies and drumsticks and sauté it.
Now add chopped tomatoes and sauté till the tomato turns mushy.
Meanwhile grind the coconut and sambar powder.
Now add the dal cooked water, boil for 10 minutes, until the drumsticks are cooked.
Add mangoes and brinjals and cook for another 5 minutes on low flame.
Finally add the cooked toor dal, ground coconut paste and mix it well. Check for salt and boil the gravy.
Garnish with coriander leaves.



Manga Murungakka Sambar is ready!! Serve with hot rice and papads!!!

Linking this to "Walk through Memory Lane" event happening at Motions and Emotions conducted by Gayathriscookspot


Linking this recipe to the event South-Indian Cooking conducted by anuzhealthykitchen and hosted by nandooskitchen.

12 comments:

  1. This curry looks so tempting..loved the colour..
    Preetha
    http://abowlofcurry.blogspot.in/2014/02/noolputtu-kerala-style-idiyappam.html

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  2. The sambar looks so good... ah I can feel the sour mango taste ... awesome

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  3. yummy, tasty sambar.

    On-going event: South Indian cooking

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    Replies
    1. Thanks Nandoo For reminding. I have tagged this recipe to your event...

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  4. Looking delicious sambar ........ Yummy!

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  5. I love mango sambhar and ur version looks so tempting ruchi

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