Today’s recipe is Murungakkai Mangai Sambar or Drumstick Raw Mango Sambar. Murungakkai Mangai Sambar is one of the most flavorful Sambar. The aroma that arises from the kitchen while making this sambar is heavenly.
Though I prefer Kuzhambu varieties over Sambar, Murungakkai Mangai Sambar and Drumstick Sambar are exceptions as they are my favorites. I am so crazy for mangoes and love anything and everything with mangoes, be it pickle, thokku, pachadi, chutney, sambar, rice or raw mango with salt, with chilli powder, ripe ones, unripe ones. This year, there has been a delay in the arrival of mangoes in our city. I can hardly see any ripe ones in the market except for few raw varieties. When I saw the kili mukku variety, grabbed it immediately to make this delicious and tasty Sambar. Now let us move on to the recipe of this tasty Murungakkai Mangai Sambar.
Raw mango – 1 or 2
Drumstick – 1
Tur dal (Thuvaram paruppu) – 75 gms
Shallots or small onions – 5 (or 1 medium sized onion)
Tomato – ½ of a small
Sambar powder – 1 ½ tsps
Turmeric powder – ¼ tsp
Salt to taste
Tamarind – 1 small marble sized
Hing (Asafoetida) – a big pinch
Water as needed
Oil – 2 tsps
Mustard seeds – 1 tsp
Fenugreek seeds – ½ tsp
Curry leaves – 1 sprig
Coriander leaves to garnish
Preparation time – 10 mins
Cooking time – 20 mins
Total time – 30 mins
Serves – 4
- Wash tur dal, add hing, turmeric powder and 1 ½ cups of water and pressure cook it until mushy. Once done, mash it well and set aside.
- Meanwhile, chop tomato, peel shallots, and cut drumsticks to 2” length pieces and mango into big chunks. Discard the mango seeds. Soak tamarind in ¾ cup of water and extract thin juice.
- Heat oil in a pan; add mustard seeds and let them splutter; add the fenugreek seeds, shallots, and curry leaves. Reduce flame to medium and sauté till onions turn translucent.
- Add the tomato and drumstick. Sauté for 30 secs. Add sambar powder and 1 ½ cups of water and cook the drumsticks till tender.
- Now, add the mango chunks. Cook until the mangoes are done. The flesh should be cooked with the skin still intact. This may take around 5-6 mins. Check for doneness by pressing the flesh, it should be soft.
- Add mashed dal to the cooked mangoes and drumstick. Add salt to taste. Add thin tamarind extract and let it boil until the raw smell of tamarind vanishes and the sambar comes to a rolling boil. If needed, add sufficient water to get the desired sambar consistency at this stage along with tamarind extract.
- Switch off the flame and sprinkle coriander leaves generously. Transfer to a serving bowl and serve hot.
Serve this delicious murungakkai mangai sambar with steamed rice and any vegetable of your choice. We enjoyed our lunch with murungakkai mangai sambar, rice and karunai kizhangu stir fry.
- I used kili mukku mango variety. Use a big strong knife to cut the mango into two. Discard the seed and cut into big equal chunks. I used another small round variety of mango, which a friend has passed. Since it was sour and slightly ripe, used that too in making Sambar.
- Do not overcook the mangoes. Keep a watch after adding mangoes as they tend to cook faster. Overcooking mangoes will result in mashed mango flesh. Sambar will become very thick and might not be flavorful. Cook the mangoes only till tender with the skin intact.
- You can skip drumsticks and use only mangoes to make this Sambar. Since the combo of drumsticks and mangoes are very flavorful, I used both.
- As the mangoes are also tangy, use very less tamarind.
- This sambar tends to thicken with time. Hence, I usually make this sambar a little watery compared to the other sambar varieties.
- You can use chilli powder and coriander powder mixed in equal quantity instead of sambar powder too. Adjust the spice level depending on your family’s preference.
- Always cook on low-medium flame while cooking the vegetables to avoid sticking to the pan.