Mambazha (Ripe Mango) Sambar
Ripe Mango is a very versatile fruit. Can be used in various recipes. I am very pleased to share this recipe with you all. Choose small ripe mangoes of the same size. A very flavourful sambar. Best served with plain rice, ghee and a potato fry or with Wheat rava upma, Ven pongal, Crisp dosa, Rava dosa, Arisi ( rice ) upma and curd rice. Do try and enjoy. Please post your feed back.
Boiled Toovar dhal- 1/2 cup
Small mangoes – 6 ( choose mangoes of the same size, wash and cut both the sides, use all the 3 portions including the seed )
Sambar powder – 1 teaspoon
Slit green chillies – 2
Tamarind paste – 1/2 teaspoon
Salt to taste
Grated jaggery – 1 tablespoon
Water – 1 cup
Roast in oil and grind to a fine paste
Oil- 1 tablespoon
Coriander seeds – 1 and 1/2 tablespoon
Raw rice – 1 teaspoon
Channa dhal – 1 teaspoon
Urad dhal – 1 teaspoon
White sesame seeds – 1/2 teaspoon
Jeera ( cumin seeds ) – 1/4 teaspoon
Red chillies – 5 ( I have used Kashmiri red chillies )
Grated coconut – 2 tablespoons
Curry leaves – 4
Heat a pan. Keep on sim flame. Add oil. Add in all the above mentioned ingredients. Roast to a golden colour. Switch off the stove. Transfer the fried contents to a plate. Cool. Blend to a fine paste with little water.
Gingelly oil ( sesame oil ) – 2 tablespoons
Ghee – 1 tablespoon
Mustard seeds – 1 teaspoon
Torn red chilli – 1
Asafoetida powder – 1/2 teaspoon
Finely chopped curry leaves – little
Finely chopped green coriander leaves – little
Mambazha Sambar served with Wheat rava upma
Heat a pan. Pour 1 cup of water. When the water boils add the chopped mangoes. Boil on high flame for 5 minutes. Add the tamarind paste, sambar powder, slit green chillies, salt to taste and the grated jaggery. Cook on sim flame for 5 minutes. Add the boiled dhal and the ground paste. Simmerfor 5 minutes. By now the sambar would have thickened. Switch off the stove. Season and garnish. Mix well and serve hot.
1) Do not boil the sambar for a long time. The taste will change.