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

Homemade sambhar powder – 3-4 Tspn

 

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.