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Raw Mango and Onion Sambhar
Raw Mango and Onion Sambhar is an authentic and delicious lentil based vegetable stew; a staple dish in South of India.
- 1/2 cup Raw Mango, cubed with skin on
- 1 nos Medium size onion
- 1/2 cup Toor Dal
- 2 tbsp Sambhar powder
- 1/4 + 1/4 tsp Turmeric powder
- salt to taste
- 2 tbsp oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Urad dal
- 1/4 tsp Fenugreek seeds
- 1-2 nos Dried Red Chilli
- pinch of asafoetida
- a sprig of curry leaves
Take 1/2 cup toor dal along with 1/4tsp turmeric powder and 2 cups of water in a pressure cooker and cook upto 3-4 whistles and keep aside.
In a pan, heat oil. Once hot add mustard seeds; allow it to pop and add urad dal, fenugreek seeds, red chilli broken into two, curry leaves and asafoetida and lightly saute until the dal turns golden brown.
Add the cubed onions and saute until it turns translucent.
Add the cubed mango pieces with skin on and lightly stir fry for about a minute.
Add the cooked dal; alongwith the remaining turmeric powder, sambhar powder and salt to taste. Add little water to adjust the consistency if need be and let everything boil for 5 minutes.
After 5-7 minutes switch off the flame, garnish with coriander leaves and serve piping hot with idlis, dosas, pongal or rice.