Mango Sambar

Somebody asked me how to prepare sambar...its not rocket per the hindu myth preparing sambar for a festive occasion or marriage with different spices and vegetables and serving along with ghee rice will bring good luck to the family i don't know how far this is true...surely is a great treat for my tummy...:) this recipe is to simple and authentic perfect for a beginner you can never go wrong on this recipe...In future i will post more variations for sambar recipes...

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1/2 Cup Cooked Smashed Pigeon peas
2 Blanched Tomato(chopped)
1 Medium Onion (roughly chopped)
2 Medium Tender Murungakkai/Drum Sticks(Chopped into 2 inch)
4 Medium Brinjal/kathirikai(quartered)
2 Green Chilly (Slit)
1/2 Mango Cubed Please use totapuri mango
Coriander for garnish
3 Tbsp Oil
Salt to taste

1 1/2 Tbsp Red Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Coriander Powder

1/2 Tsp Mustard seeds
1/2 Tsp Split Black Gram Dhal
5 Dried Red Chilly
A pinch Asafoetida
Prep Up:
  • Take 1/2 Cup Pigeon peas wash it thrice in running water add to pressure cooker and add 2 cups water along with the dhal add two whole tomato place the lid and pressure cook for 2 to 3 whistles till dhal goes mushy.
  • Separate the tomato from the dhal once cooked chop and reserve. using a spoon mash the dhal reserve. 

  • Heat a heavy bottom handi or wok add oil add mustard seeds allow to splutter add urad dhal fry a bit add asafoetida, dry red chilly and curry leaves fry a bit.
  • Add chopped onion and fry till light pink in color add drumsticks tomato, chilly powder, coriander powder and turmeric powder fry a bit add 2 cups water cover and cook the drumsticks till half done.
  • Add brinjal salt and cook till brinjal is half done add mango cover and cook till well done.
  • Add dhal extra water stir and adjust the sour content bring to rapid boil garnish with coriander and serve hot with rice...Enjoy...:)
Please note to adjust sour taste in the sambar always have extra cooked dhal.


  1. Slurp, mouthwatering sambar, love it very much.

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  5. Hi Vijaylakshmi, came across your blog while looking for samosa patti folding instructions. The instructions were really helpful. Regarding the sambar recipe, i thought the unique aroma of sambar was due to the methi and hing combo, but your masala does not have methi, or are you supposed to add sambar powder which you have missed out.




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