Mango sambar recipe

INGREDIENTS:

1. Sweet and sour mango - 2 small
2. Pigeon pea - 3 ladle
3. Rice flour - 1/2 teaspoon (tsp.)
4. Tamarind - a small lemon size
5. Slit Green chili - 1
6. Sambar powder - 2 teaspoon (tsp.)
7. Asafoetida powder - 1/4 teaspoon (tsp.)
8. Curry leaf - 1 sprig
9. Coriander leaf - little
10. Turmeric powder - 1/4 teaspoon (tsp.)
11. Mustard seed - 1/4 teaspoon (tsp.)
12. Dry chili - 1
13. Oil - as needed
14. Salt - as needed.

PREPARATION:

1. Wash the pigeon pea in water and soak it for at least 1 hour. Drain the liquid and pressure cook by adding water as needed and mash them.
2. Chop the mango into pieces.
3. Soak the tamarind in water and get a thick juice.
4. Add little water to rice flour and make a thick paste with no lump.
5. Heat 2 cup of water and add mango pieces, green chili, salt, turmeric powder, asafoetida powder and cook them. Once the mango is cooked well add tamarind juice and bring to boil.
6. Now add sambar powder and cook until the raw smell is gone.
7. Now add the mashed pigeon pea, rice flour paste and continue cooking.
8. In the mean time heat oil in a pan add mustard seed, dry chili, curry leaf and sauté. Once the splattering is stopped add this to boiling sambar.
9. Once sambar reaches right thickness garnish with coriander leaf and serve.

NOTES:

1. Goes well with white rice.