Mango sambar is one of the flavorful sambar just like drumstick sambar. I am not a big fan though. But mom and MIL makes this very often in mango season. MIL makes it with fresh mangoes from her sisters house. They have their own mango trees in their backyards. So they pass it whenever possible. Otherwise, our home in Chennai, has a lot of mango trees in near by houses. So we can easily buy from them. My co sister is crazy about mangoes. She eats it raw with salt, atleast once a day when its mango season. At my In-laws place everybody loves mango! Mango pachadi is another family favorite recipe, that they can live with!Me, just like coffee, I love the flavour and cooking it, otherwise not big fan of mango recipes. Except Mango thokku
. I got mango last week and kept postponing making as Aj doesn’t like mango sambar. So I made different one for him today and made this for Vj and thought of posting. Since I am not a big fan of mango, I never knew its specialty until for past two years see my MIL making mango sambar and the whole house is filled with the aroma of mango sambar! 
Mango sambar recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 15 mins | Cook time: 20 mins | Serves: 4
Prep Time: 15 mins | Cook time: 20 mins | Serves: 4
Ingredients
| Mango | 1/2 |
| Toor dal/ Thuvaram paruppu | 1/3 cup |
| Sambar powder | 1 & 1/2 tsp |
| Turmeric | 1/4 tsp |
| Red chilli | 1 |
| Tamarind | a small marble sized |
| Onion | 1, cubed |
| Tomato | 1/2, chopped |
| Curry leaves | few |
| Salt | As needed |
To temper
| Oil/ ghee | 1 tsp |
| Mustard | 1 tsp |
| Fenugreek seeds | 1/2 tsp |
| Red chilli | 1 |
| Jeera | 1 tsp |
| Curry leaves | 1 sprig |
| Asafoetida powder | 1/4 tsp |
Method
- Pressure cook dal for 4 whistles with 1 cup of water, red chilli, a pinch of asafoetida and few drops of sesame oil. Mash it once done and keep aside. Soak tamarind in hot water and extract the juice and keep aside.
- Mean while, wash and cut the mango to two as shown in the picture. You need mighty strong big knife for this and some strength. Aruvamanai does the job easily. I used my big sharp mighty knife. First cut the flesh part and concentrate on the seed part which is tough. Cut the half into three.
- Again cut each into two as shown in the picture. Keep it immersed in water until use. Heat kadai and temper with the items given under ‘to temper’ table in order.
- Add chopped onion and fry till transparent. Add some oil if its too dry to fry. Add chopped tomatoes and fry till soft.
- Add the tamarind extract (roughly make the water altogether 2 cups, considering that there is no water in dal), sambar powder, turmeric, salt and mix well. Bring to boil and drop in the mango pieces.
- Let it boil for 3-4 minutes. Check the mango pieces frequently now and then as mostly the mangoes gets quickly done.To know if its done, take a piece and press it slightly to test if its soft. Do not wait until the skin gets cooked, just the flesh part should be soft. The mango will be transparent looking now.
- Add dal and bring to boil. Do not boil for long time, once it boils briskly just put off the flame. Top with few fresh torn curry leaves for extra flavour. If you feel the mangoes are disintegrating in the sambar(the skin will separate from flesh if over cooked), then take the mangoes alone out from sambar and keep in a separate plate. Add it while you serve.
Notes
- If you over cook mango, the whole sambar will look like a mess, so keep closely an eye to check the doneness of mango. I used ‘Kili mooku mango’ for this sambar.
- Use only half the tamarind you use usually for the other sambar as mango by itself is tangy.
- You can add drumstick in this sambar for an unbeatable flavour. In that case, first let the drumstick gets cooked before you add mango pieces.
My mom and MIL says the head part of the mango is the most tasty part in the mango and it will always go for the special person in the family
. So here you go, one for you too! I served with cauliflower curry.. 
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