Category Archives: Sambars

Mambazha ( Ripe Mango) Sambar

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.

Ingredients

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  Р1 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.

To Season

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

To Garnish 

Finely chopped green coriander leaves – little

Mambazha Sambar served with Wheat rava upma

Method

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.

Chef’s Tips

1) Do not boil the sambar for a long time. The taste will change.