|
Mango Sambar Recipe
| Preparation Time | |
|---|---|
| Difficulty | Moderately easy |
| Occasion | General, Ugadi, Party |
| Recipe Type | Breakfast, Lunch, Curry |
| Cuisine | South Indian |
There are numerous versions of sambar but this one is note worthy due to the magical sambar powder. Not only is sambar protein rich but also loaded with nutritional goodness. Tasty with earthy, sweet-tangy flavors and laced with an aromatic whiff of asafoetida and fresh curry leaves. Absolute divine taste.
Ingredients
| Ingredient | Quantity | Calories | Fat | Cholestrol |
|---|---|---|---|---|
Toor Dal |
1 cup | 8448 | 0 | 0 |
Tamarind |
50 gram | 115 | 0.25 | |
Raw Mango |
100 gram | 53 | ||
Sambar Masala |
2 tablespoon | 16 | ||
Turmeric Powder |
0.25 teaspoon | 0.72 | ||
Coriander Powder |
1 teaspoon | 5.78 | 0.05 | |
Red Chili Powder |
1 teaspoon | 14.4 | 0.21 | |
Mustard |
0.25 teaspoon | 1.68 | 0.1 | |
Cumin Seed |
0.25 teaspoon | 1.9 | 0.11 | |
Red Chili |
3 nos | 21.6 | 0.21 | |
Curry Leaves |
10 gram | 2.14 | ||
Onion |
100 gram | 40 | 0.1 | |
Pumpkin |
0.5 cup | 14.5 | ||
Tomato |
1 nos | 14.96 | ||
Coriander Seeds |
1 tablespoon | 36 | 2.16 | |
Garlic Paste |
1 teaspoon | 0.14 | 1.36 | |
Oil |
2 tablespoon | 483.84 | 68 | 0 |
Salt |
1 as required | 0 | ||
| 9269.66 | 72.55 | 0 | ||
Preparation Method
- 1 Add Tamarind, 1/2 Tomato & 1 Onion chopped, to the dal.
- 2 Pressure cook Till dal is done very soft. (Approx.
- 3 whistles)
- 4 Remove dal and beat with a whisk or churner Till smooth.
- 5 Grind to a paste, 1 Onion, 1/4 Tomato, Garlic, all dry masalas. Chop the remaining Onion and Tomato to medium or fine pieces.
- 6 Heat Oil, add seeds, Curry Leaves and allow to splutter.
- 7 Add Onion, Pumpkin, Tomato, Mango and stir fry for 2 minutes.
- 8 Add paste, and cook for further 2 minutes.
- 9 Add dal and bring to a bOil on high.
- 10 Add enough Water to get sambar consistency.
- 11 Check and adjust masalas as required.
- 12 Simmer for 12-15 minutes on low, Till the aroma exudes.
- 13 Add chopped Coriander Seedss before serving.
- 14 Serve steaming hot with hot idlis, Coconut chutney and Ghee.
