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Mango Sambar

Serves 4
45 mins
67 Kcal
This mango sambar South Indian classic takes the tangy, tropical sweetness of mangoes and pairs it with the warm, comforting vibes of sambar—a total culinary power move. It's tangy, spicy, and just a little sweet, like a foodie love story happening in your bowl. Whether you're ladling it over rice, dunking idlis, or pairing it with crispy dosas, mango sambar hits every flavor note like a chart-topping song. A legit mango sambar recipe starts with the basics—lentils cooked to creamy perfection and a medley of spices like turmeric, mustard seeds, and red chili for that signature sambar kick. Then comes the hero: raw mango. Tamarind and jaggery step in to play backup, adding depth and just the right amount of sweetness. Trust me, this dish is all about that perfect balance. Mango sambar is not just food; it's an experience. It's comfort, nostalgia, and a tropical vacation all rolled into one. Whether you're trying your hand at a mango sambar recipe for the first time or looking to switch up your sambar game, this dish is a guaranteed winner. One spoonful, and you'll wonder how you ever lived without it. Tangy, spicy, and downright irresistible—it's sambar, but make it tropical!

Ingredients required for Mango Sambar

  1. 1 cup raw mango
  2. 0.5 tsp methi
  3. 1 tsp coriander powder
  4. 8-10 red chilli
  5. 0.5 tsp jeera
  6. 0.5 cup coconut
  7. 1 tsp turmeric powder
  8. 2 tbsp oil
  9. 1 tsp mustard seeds
  10. 1 tsp chana dal
  11. 1 tsp urad dal
  12. 10 curry leaves
  13. Jaggery
  14. 0.25 tsp hing
  15. Salt

Cooking steps for Mango Sambar

  1. 1
    Mango sambar is the ultimate tropical twist on a South Indian classic tangy, spicy, and packed with the sweet-and-sour vibes of ripe mango.
  2. 2
    This mango sambar recipe is here to elevate your sambar game and keep your taste buds dancing.
  3. 3
    Let's dive in!
  4. 4
    Start by dry roasting 0.5 teaspoon methi seeds, 0.5 teaspoon jeera, and 8 to 10 dried red chilies in a pan until fragrant.
  5. 5
    Grind this with 0.5 cup grated coconut and 1 teaspoon of coriander powder to form a smooth paste, adding a little water as needed.
  6. 6
    This spice paste is the heart of your mango sambar magic.
  7. 7
    Heat 2 tablespoons of oil in a deep pan and toss in 1 teaspoon of mustard seeds.
  8. 8
    Let them crackle, then add 1 teaspoon each of channa dal and urad dal.
  9. 9
    Saut until the dals turn golden, then throw in 10 curry leaves and 0.25 teaspoon of hing for that aromatic punch.
  10. 10
    Add 1 cup of cubed mangoes to the pan and saut for a minute.
  11. 11
    Stir in 1 teaspoon of turmeric powder and just enough water to cover the mangoes.
  12. 12
    Simmer until the mangoes are tender but still hold their shape this is where the tangy sweetness starts to shine.
  13. 13
    Now, add the ground spice-coconut paste to the pan, mixing it well with the mangoes and water.
  14. 14
    Bring the mixture to a gentle boil, adding more water if needed to achieve your desired consistency. Adjust the salt to taste and add jaggery as required to balance the flavors a little sweetness enhances the mango's tang perfectly.
  15. 15
    Simmer everything together for a few minutes, letting the flavors meld into a harmonious sambar that's equal parts tropical and traditional. Serve this recipe of mango sambar hot with steamed rice, idli, or dosa, and watch it steal the show. This tangy, spicy delight is the flavor-packed dish you didn't know you were missing!

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FAQs

What is the best way to prevent mango pieces from overcooking in Mango Sambar?

What type of mango works best for Mango Sambar?

Can I make Mango Sambar ahead of time, and how to store them?