5-7nosRed Chillies, use a amix of both byadgi and guntur chillies
alternative or instead of roasting fresh masala
2-3tspOil / Ghee
pinchHing / Asafoetida
Wash and add around 2 cup of water to Tuvar Dal and pressure cook with little haldi for 3-4 whistles. Allow the pressure to release.Mash it once done and keep aside
Wash Raw mango and dice into little big pieces . No need to de skin .
If you are using sambar powder , skip this step . Else this is how masala is roasted . In a small kadai , add tsp of oil and add all the ingredients mentioned under masala one by one . i.e urad dal , channa dal , dhania , jeera , methi and red chilli .
Saute them on low medium flame till crisp and aromatic.
Once cool , add the roasted ingredients to the mixer . Add coconut , salt to taste and tamarind. Grind smooth .If using sambar powder , same process , replace roasted ingredients with sambar powder and grind smooth.
Ground masala for sambar is ready . Keep them aside .
In a kadai, heat oil and splutter , mustard seeds , pinch of hing and curry leaves.
Add onions and green chilli. Saute Onion for 1-2 mins till they are translucent .
Next add chopped tomatoes, drumstick, haldi and saute for another min. No need to fry till tomatoes are mushy.
Now , add water and allow it to boil. Close a lid and cook till drumsticks are cooked 75 %.
Once drumsticks are cooked about 75 % , add raw mangoes and cook for just 3-4 mins . Note that , raw mangoes gets cooked very fast and we don't want it to get mushy .
Check if mangoes are done. They should be cooked soft , yet retain shape.
At this point , add cooked mashed dal , ground masala and small piece of jaggery . Add water , mix gently and adjust the consistency.
Simmer the sambar, add few curry leaves and let it boil for 3-4 mins.
Serve Raw Mango sambar with Rice . Enjoy .
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