Summer Samber....... Raw Mango Samber..

Raw Mango Samber

Raw mangoes are in season. Cooking with raw mangoes is quite interesting. In my previous articles I have given recipes of raw mango fizz, mango pulao and lehsuni mango chutney. Another interesting recipe of raw mangoes comes here, Raw Mango Samber.

Samber is the staple food of South Indians. But it is very lovingly accepted by all over the world. Samber is a vegetable and lentil stew with some spices and a dash of tamarind. But in summer they substitute the tamarind with mangoes. This special samber also tastes awesome. It tastes good if paired with rice or pongal. I paired this samber with khara (salty) pongal .

Normally I use homemade samber powder with ½ tsp of any branded samber powder. Generally branded samber powder contains more red chillis and is bit more hot. Kids can’t eat samber if made solely from readymade samber powder. So I mix both the powder for a better flavor and less hot.

Raw Mango Samber

Tuar dal – 1cup

Mango – half of a medium size mango

Brinjal – 1

Drum stick – 1

Samber Onion – 10 to 15

(shallot)

Tomato- 1 big

Onion- 1 big

Haldi – ½ + ½ tsp

Salt – to taste

Zeera – 1 tsp

Mustard – 1 tsp

Samber powder – 2 tbsp (1 ½ homemade + ½ branded, can change the quantity as per taste)

Red chili powder – ¼ tsp

Curry leaves – 1 string

Hing – 1 pinch

Oil – for tempering

Red chili- 1

Samber Powder

Chana dal- 1 cup

Dhania – ¾ cup

Zeera – ½ cup

Methi- ¼ cup

Hing – 1 tsp

Haldi – 1 tbsp

Red chili – 1 and ½ handfuls (as per taste)

Dry roast all the spices in a dry pan, one by one. Frying point of every spice is different, so frying separately one by one is always advisable. Let them cool down completely. Then in a grinder jar put all the dry roasted spices, hing, haldi and make a powder. Samber Powder is ready. It can be stored for a month.

Wash and soak tuar dal for 15 mins. In a cooker add soaked tuar dal, salt, haldi and water. Cook for 3 whistles (1 in high and 2 in low). Let it cool down.

Cut all the veggies lengthwise. Peel the mango and make long and thick strips. Slice the onion and keep aside. Don’t throw the seed of the mango. 

In pan heat oil, add cumin and mustard. Let them crackle….then add hing, red chilli and curry leaves. Next sauté sliced oinion for a minute and add all the veggies including mango strips. Add salt, haldi, red chili powder, samber powder. Cook covering for 5 mins.

Add cooked dal and let it boil. Lower the flame, cover it and let it boil. Cook upto the veggies are soft. Balance the seasoning and serve with rice or pongal..