MAMBAZHAM SAMBHAR / MANGO FRUIT SAMBHAR

My mom used to prepare this sambar with tiny ripe mangoes.  We usually eat it with rice and a spoon of ghee. The sweetness and  tanginess of mango enhances the taste of sambar with the aroma of fried coriander seeds , red chillies and coconut.

INGREDIENTS.  

Tamarind                                   -(size of one small gooseberry
3-4 small ripe mangoes        - 5 nos(juicy, any variety)
Turmeric                                     - ¼ tsp
Thuvar dal                                   - ½ cup

FOR WET GRINDING

Coriander seeds                                     -1 tbsp
Channa dal / kadalai paruppu          -1 tbsp
Methi (fenugreek) powder                - ½ tsp
Hing (asafoetida)                                   - ½ tsp
Red chillies                                               - 6 nos
Grated coconut                                       - 3 tbsps

Fry the above ingredients in a tbsp of any cooking oil and grind to a smooth paste.

FOR SEASONING

Mustard seeds                       - 1 tsp
Methi seeds                           - 1 tsp
Red chilli                                - 2 nos
Curry leaves                           - 1 sprig          
Ghee                                       - 2 tbsps

METHOD

Pressure cook thuvar dhal and keep aside.Soak the tamarind in one cup of water,for 20 minutesSqueeze the tamarind pulp and boil the mangoes in the tamarind pulp adding turmeric powder and required salt.Cook it in a medium flame till the mangoes are cooked.Add the cooked dhal,  ground coconut paste and required water to the cooked mangoes and boil for 5 to 10 minutes in a medium flame.Season it with mustard seeds and methi seeds.Tangy spicy, sweety mamabazham sambar is ready to serve.Seve hot with steaming white rice , dosas, idlis etc.

NOTEYou can prepare this sambar with any variety of mangoes.