Maangai Sambar | Raw Mango Vegetable Sambar

 Raw mangoes mark the beginning of summer and the pickling season.  Apart from making pickles ,raw mangoes can be used in a variety of recipes in our day to day cooking.

The  sourness, tartness and a mild hint of sweetness adds up a lot of flavor profile to the recipe.  Earlier we had to wait for summer to get good Raw mangoes, but now with so much improvement in cold storage facilities, we do get good Raw mangoes all through the year .

The current situation in Indian markets,is the cost of tomatoes which are sky high and we have to use them sparingly . In these times,Raw mango sambar has come to my rescue. Raw mangoes are a perfect work around for tomatoes. 

Depending on the tartness/sourness in the raw mango we can adjust the usage of tamarind pulp.  Most of the times we don't need to use tamarind as the sourness from the mango balances the flavors well . 

I use some vegetables like pumpkin and capsicums in my sambar recipe because we like to have lots of veggies in the sambar . You can also use carrots ,drumsticks ,Brinjals as well in this same recipe.

Piping hot sambar mixed in rice with a dollop of ghee is just out of the world . Pair this sambar with a coconut based vegetable stir fry and serve along with some papads to enjoy a wonderful lunch experience. 

In our Facebook gourmet food group Shh Cooking Secretly!!! , we are sharing Mango based recipes for the month of June .

Anu Kollon who hosted the theme, suggested we use mango in any form, either raw or ripe in our recipe.   I have used raw mango as the star ingredient while my partner Narmadha has made Mango Popsicles using ripe mango . 

If you are looking to exploring some lipsmacking recipes using raw mango ,you must definitely check out my list below .

Maanga Pachidi (Mango relish)

Maanga Thokku ( spicy mango relish) 

Maavinkaai Chitranna ( Mango Rice)

Maanga  Thogayal (Chutney)

Maangai Pisaral (Instant mango pickle)

Aam Panna (refreshing Summer drink)

Preparation Time - 15 mins
Cooking Time - 20 to 25 mins
Complexity - Simple
Serves - 3 to 4

Ingredients 

100 gms pumpkin 

1 medium sized capsicum/green bell pepper 

1 medium sized raw mango 

3 tbsp sambar powder 

3/4 cup thoor dall /pigeon peas

Pinch of turmeric 

Salt as needed 

2 tsp oil

1/2 tsp mustard seeds 

Fresh curry leaves 

1/2 tsp jaggery powder 

Fresh corriander chopped

Pinch of asafoetida 

Method 

• Chop the capsicum,pumpkin and mango into medium sized cubes .
• Add 3/4 cup water ,Pinch of salt and cook the vegetables until they are well cooked. The vegetables must be firm ,yet well cooked . Donot keep stirring with the ladle,they will become mushy.
• Meanwhile ,wash the thoor dhall well and pressure cook it with turmeric for 4 to 5 whistles with sufficient water. Release the pressure naturally and mash it well using a whisk or hand blender . The dhall must be soft and mushy. 
• Once the vegetables are well cooked, add the sambar powder ,jaggery ,some more salt and bring it to a rolling boil. 
• Slowly add in the cooked thoor dhall, adjust the consistency of sambar by adding some water if needed and let it come to a boil . You can add some sambar powder if you feel the spice is less. 
• Prepare a tempering of mustard seeds,asafoetida and curry leaves in hot oil and pour it over the sambar .
• Garnish with fresh corriander and turn off the stove.

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Araichuvitta Sambar - Tamil Nadu special

 Sambar is a quintessential item on the daily menu . There are varities of sambar we make on a day to day basis and the recipe slightly varies in each home to match the taste and liking of the family. 

Every home will have a stock of the staple sambar masala or sambar podi as we call in Tamil in the pantry . This is the most essential ingredient to make a delicious sambar .

Araichuvitta Sambar is a typical and traditional recipe from Tamil Nadu.  We prepare a fresh spice mix and grind it with coconut and make sambar using this aromatic and flavorful spice mix.  Araichivitta sambar is made on special occasions like festivals or functions and even marriages.  

Araikardhu in Tamil means grinding..since we grind a fresh masala ,this sambar is known as Araichuvitta Sambar . 

For araichuvitta sambar , we roast the dry spices until crisp and aromatic.  This is then ground along with fresh coconut to a fine paste.  Mixed vegetables are par boiled and then simmered in tamarind water until the raw flavor is lost to which is added the boiled thoor dhall and the coconut paste . The entire mixture is simmered until the dal and coconut mix blend well and you can experience a wonder aroma envelope your kitchen.  Lastly ,freshly prepared tempering of mustard seeds and asafoetida is poured over the piping hot sambar.  Serve it with hot rice and a nice stir fry of your choice . 

Preparation Time - 15 mins 
Cooking Time - 20 mins
Serves - 3 to 4
Complexity - medium 

Ingredients 

To roast & grind
2 tbsp dhaniya /corriander seeds 
1 tbsp channa dal 
1/4 tsp pepper corns 
Few fenugreek seeds 
4 to 5 dry red  chillies 
Few curry leaves 
3 tbsp fresh coconut 

For the sambar 
Chopped mixed vegetables (beans, carrot, ash gourd , capsicum , potato)
1 cup tamarind extract 
1/2 cup thoor dhall 
Salt as needed
Pinch of jaggery 
1tsp mustard seeds 
Pinch of asafoetida 

Method 

• Par boil the chopped vegetables in 1 cup water with a little salt .
• Pressure cook the thoor dhall with turmeric. The dhall must be mushy and soft . Adjust water accordingly. I normally use 2 cups of water for 1/2 cup thoor dhall and pressure cook for 3 whistles on medium flame .
• Roast all the ingredients in 1tsp oil ( under the roast & grind ) except the coconut. Start with the channa dhall followed by the dhaniya,  curry leaves,  fenugreek seeds ,pepper and then red chillies. let it cool , then add the fresh coconut and grind it to a fine paste with sufficient water.

• Add the tamarind extract to the par boiled vegetables and boil until the tamarind loses it raw flavor . 
• While the tamarind is simmering ,add the mashed thoor dhall ,adjust salt and bring to a rolling boil .
• Add the coconut masala paste, quickly stir to mix it well .continue cooking until you see the sambar frothing . Be very attentive and keep stirring else the coconut paste has a tendency to stick to the bottom and burn giving a very bad taste.  Cook on low flame .
• Once you see the sambar frothing and bubbling add the jaggery and fresh chopped corriander and turn off. 
• Prepare a tempering of mustard seeds in hot oil with asafoetida and fresh curry leaves and pour it over the araichuvitta sambar .
• Serve hot with rice,  ghee , vegetable stir fry and some papads.  I served Cabbage Peas stir fry alongside the araichuvitta sambar. 

Kondakadalai Sambar | Chickpeas Sambar | Sundal Kuzhambu(Vegan)

Kondakadalai sambar is made from boiled chickpeas simmered in tamarind extract and Sambar powder . Kondakadalai sambar is also called as Sundal Kuzhambu  .

This sambar comes in handy when we have run out of vegetables in our fridge. Chickpeas/Kondakadalai is rich in protein and hence can be included once a week as part of our regular meal plan.

 In India, during the monsoon season  manh families abstain from consuming fresh vegetables during monsoon (chaaturmas vrat) and follow a very Saatvik diet and use a lot of legumes like Lobia / karamani / cow peas, whole green gram /payar , rajma /kidney beans etc as part of their daily cooking .  While we are talking of vrat and saatvik food,I highly recommend that you all must check out my fellow blogger Poonam's Janmashtami Bhog Thali . 

Amma would normally make either Lobia /Karamani Sambar or Kondakadalai sambar atleast once  a week without fail . This sambar tastes delicious with a simple stir fry like Chou chou stir fry , cabbage poriyal , beans poriyal and likes.This sambar doesn't make use of onion or garlic hence it is perfect for preparing and consuming on any festive days where we follow a Saatvik bhojan .

Soaking Time - 6 to 8 hrs 
Preparation Time - 10 mins
Cooking Time- 20 mins
Serves - 3 to 4 

Ingredients

50 grams of chick peas/kabuli channa /Kondakadalai 
3 tbsp Sambar powder 
Lemon sized tamarind soaked in hot water 
1 cup thoor dhall /thuvaram paruppu cooked and mashed well.
1/2 tsp red chilli powder 
1/2 tsp haldi powder 
Few curry leaves 
Fresh corriander 
Salt as needed
Pinch of jaggery 
1 tsp oil 
1/2 tsp mustard seeds 
Pinch of asafoetida 

Method 

• Soak the chickpeas overnight in sufficient water . In the morning drain the water, wash it once more and pressure cook with sufficient water for 4 to 5 whistles on medium flame . Let the pressure release naturally. 
• Strain the cooked chickpeas through a colander . You can use the water to knead dough for rotis or in vegetable stock etc . 
• Prepare tamarind extract using the soaked tamarind and filter it. 
• In a thick bottomed pan , add the cooked chickpeas /Kondakadalai, add the tamarind extract alongwith 2 cups of water ,haldi and chilli powder.Boil it until the raw flavor the raw tamarind is lost . 
• Add the sambar powder jaggery and cooked thoor dhall along with some fresh curry leaves and bring to a rolling boil. Adjust salt if needed . You may also add some sambar powder if you would like your sambar to be a little spicy .
• Prepare tempering by splattering mustard seeds in hot oil and pour it over the sambar . Garnish with fresh corriander leaves. 

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Potato Capsicum Sambar | Urulai Kudamilagai Sambar

We love sambar in our family and I make different varities of sambar as part of my daily menu . 

Potato and capsicum are an eternal match made in heaven and when we use this combination in any recipe, it is always the show stopper . Aloo Simla Mirchi sabji is another favorite at home and we love it with piping hot dhall and rotis. Likewise , Potato capsicum sambar is one that I make very frequently.  The distinct flavor of  the capsicum lends a very nice aroma to the sambar when simmered in tamarind extract and freshly ground sambar powder .

Traditionally sambar used to be prepared using native vegetables like various tubers ,brinjal, flat beans,and gourds like snake gourd, ash gourd etc since other vegetables were not so easily available. But now a days, as there is easy reach to all sorts of vegetables, we can use variety of vegetables and prepare sambar .  

I have heard and seen many of my friends make sambar with zuchiini, cauliflower,broccoli. If you are someone who loves to experiment with flavors you may also try ,but I prefer to stick to regular and local Vegetables. 

We love Drumstick Sambar , okra (lady's finger) sambar , Keerai  (Greens) Sambar a lot though I also make sambar with other vegetables like ashgourd , pumpkin , chayote (chou chou) , beans ,carrot  as well. 

Piping hot sambar, rice and ghee accompanied with some fried papad , a mildly spiced coconut based curry and some South Indian style raita is the perfect combination and wholesome meal . We relished this sambar with Tomato Pachadi and Carrot Chow Chow curry today.

This is the 273rd week in our FMBH and it was my turn to suggest the theme . While I was thinking of what to suggest, it struck to me why not share our family's favorite recipe even if it is a simple one.  End of the day we cook for our family and enjoy the satisfied look on their faces when they relish a meal cooked by us . The joy doubles up when there is a repeat request for the same recipe. 

So ,stay tuned my dear friends for a family special culinary journey from our blogger friends . 

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Preparation Time - 30 mins

Cooking time - 20 mins

Complexity- simple 

Serves - 2 to 3 

Ingredients 

3 medium sized potatoes 

1 medium capsicum /green bell pepper 

3 tablespoon sambar powder 

1/2 cup thoor dhall/pigeon peas /thuvaram paruppu

3 to 4 tbsp fresh grated coconut 

1/4  tsp turmeric powder 

1 cup tamarind extract 

Salt as needed 

Few curry leaves 

Fresh corriander chopped 

2 tsp oil 

1 tsp mustard seeds

Pinch of asafoetida (skip for GF)

Method 

Sambar powder recipe click here 

• Grind the coconut and sambar powder using some water to a fine paste. 
• Wash the thoor dhall until it is clear of any dust and pressure cook it with a little turmeric and sufficient water until soft and mushy. 
• Peel the potatoes, wash them clean and cut them into big cubes.  De seed the capsicum and cut them also in to big pieces .
• Soak lemon sized tamarind in hot water and extract the juice from it.  If it is very thick add some water to it and keep ready in a heavy bottom deep vessel.
• In a pan , heat 1 tsp oil , splutter 1/4 tsp mustard and saute the potatoes and capsicum for a few mins in the tempering.  This step ensures that the veggies don't become too soft in the sambar .
• Add the sauteed veggies to the tamarind extract with some salt and boil until the raw flavor of tamarind is lost and the potatoes are 3/4th cooked.
• Add the ground coconut paste , mix it well and let it come to a rolling boil before adding the cooked thoor dhall.
• After adding the thoor dhall , adjust salt and water if needed . At this stage you can add some sambar powder if you want your sambar to be a little spicy .
• Let the sambar boil well for 3 to 4 mins . Turn it off a pour a fresh tempering of mustard in hot oil over the sambar and garnish with fresh curry leaves and corriander .
• Immediately cover it with a lid for the flavor of tempered mustard seeds and asafoetida get infused into the sambar .

Tips 

• If you don't follow vegan diet , add a tsp of fresh ghee in the end after preparing the tempering. 
• Skip the asafoetida for gluten free cooking. 
• Add a spoonful of jaggery when the sambar is boiling.  It further enhances the taste of the sambar .
• Mash the cooked dhall nicely and then add it to the sambar ,this way the dhall and the ground spice paste will mix well and give a smooth texture to the sambar.

Pair this lipsmacking sambar with a mildly spiced Chou Chou carrot curry and enjoy your meal .

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Vendakkai Podi Potta Sambar | Lady's finger Sambar - Vegan & Coconut free

 Moment we say Sambar ,many people think and see it only as an accompaniment for idlis  ,vadas, dosas etc . Undoubtedly it is that but there is a lot more to it. 

In a South Indian household, Sambar is a staple menu and a perfect accompaniment with steaming hot rice . Though we make various types of gravy or curry like kootu , morekuzhambu , vethakolambu etc as a part of our daily menu , Sambar will definitely feature atleast 2 to 3 times a week or at times daily in many homes .

There are so many variations in way Sambar is prepared even though the basic ingredients remain the same .  Each family has an heirloom recipe for making the Sambar powder which forms the heart and soul of the dish .

In our home we make Sambar in 2 ways viz;

1. by grinding coconut with freshly made sambar masala which is also called as "Araichu Vitta Sambar " where "Araichu Vitta" means "using freshly ground coconut masala" 
2. by just using the sambar masala without any coconut and this is called "Podi Potta Sambar" which translates to "Sambar prepared using Sambar Masala" 

Today we shall see how to prepare lip smacking Podi Potta Sambar using Bhindi / lady's finger . You can use store bought sambar masala or quickly prepare it at home.  Check my video link below to prepare Sambar powder in less than 3 mins 

Preparation Time - 15 mins
Cooking Time - 30 mins
Serves - 3 to 4
Complexity - Medium   

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Ingredients 

3 tbsp sambar powder

10 to 12 bhindi/okra/lady finger 

1 medium tomato 

Medium lemon sized tamarind soaked in hot water 

3/4th cup thoor dhall (1 cup = 200ml )

Pinch of turmeric/haldi

Salt as needed

2 tsp oil

1 tsp mustard seeds 

Pinch of asafoetida 

Fresh curry leaves 

Method 

• Wash and pressure cook the thoor dhall until soft and mushy.  Add haldi /turmeric while cooking the dhall.

• Extract the tamarind water and filter it using a strainer .

• Chop the okra into 1 inch long pieces .

• Chop the tomato into big cubes 

• In a thick bottomed vessel , add the tamarind extract , chopped bhindi and tomatoes with a little salt and cook until the raw flavor of tamarind is lost . The veggies will get cooked in this tamarind water so don't worry about it. The sliminess in the lady finger won't be there when cooked in tamarind water.

• After the raw flavor of tamarind is lost, add sambar powder, cooked dhall and some salt if needed . You may add a tsp of jaggery powder to enhance the taste .

• Adjust water if you find the sambar too thick.

• Let it come to a rolling boil and will appear frothy .

• Turn it off at this stage and prepare a tempering of mustard seeds and asafoetida in hot oil with some curry leaves and pour it over the sambar .

• Enjoy it with steamed rice and some pappadums  

Some other Sambar variants on the blog that you must try 

Drumstick Sambar 

Potato Sambar 

Greens (Palak) Sambar 

Karamani (lobia) Sambar 

Tiffin Sambar for Idli Dosa Vada  (restaurant style)

Karamani Sambar | Lobia /Black eye peas South Indian Gravy

Karamani/ Lobia /Chawli / black eyed bean is a very high protein Bean and very good for growing children who need to have protein intake regularly.
I have already posted a north Indian gravy Lobia Masala with a flavor of mint in my blog which is a very good accompaniment for Rotis or Parathas .
Today, we shall see how to prepare a Sambar - south Indian gravy using these beans .
Perfect for monsoon weather when we don't get good leafy vegetables or even regular vegetables are not upto the mark due to rains and weather conditions.

Soaking Time : 4-5 hrs
Preparation Time : 30 mins
Cooking Time : 30 mins
Serves : 3-4

Murungakkai /Drumstick Sambar

Murungakkai(Tamil)/Drumstick(English)/ is called botanically as Moringa oleifera where in Moringa is derived from the Tamil word 'Murungai' meaning a twisted pod.

Its high in nutritional value especially iron contents.The leaves "murunga elai" are also used in various cuisines just as we use spinach or methi .Known to combat malnutrition its used in infant foods and also nursing mothers.

South Indian cuisine also makes use of Drumstick in various cuisines like sambar,avial,vethakolambu etc etc.

Today's recipe is a traditional Sambar using drumstick as the main vegetable. Have this sambar with plain rice or pongal or even as an accompaniment with idli or dosa as well.

Sambar and kootu are always a part of any main course South Indian meal. Click to know different variations in Sambar and Kootu.

Drumstick sambar with piping hot Ven Pongal is a super hit combination at our home.

Preparation Time : 10 mins
Cooking Time : 30 mins
Serves: 2-3
Complexity : Medium

Palak Keerai Sambar /( Spinach) Greens Sambar

Keerai / Greens are very rich in nutrients and a very good source of iron and potassium.Inclusion in daily diet is recommended. There are different varieties of greens available in the market depending on your region . In Northern India Palak(spinach), Sarson (mustard leaves) and Methi (fenugreek) are in abundance and used widely  while in Western and Southern parts of India greens like Dill , Moringa , Red and Green Amaranth along with methi and palak are used. 

Care must be taken to wash and clean the greens very well. Make sure you wash and drain the greens before you cut them. Run them under running water and wash well until the leaves look clean and green. Here is a quick video on how to clean and wash the greens posted on my YouTube Channel..If you still haven't subscribed to my channel, pls do it right away . 

How to clean and wash  Green Leafy Vegetables? 

Palak Sambar or Keerai Sambar has been my favorite since childhood ..I love to eat keerai sambar with rice, roti, dosas and even idlis .The best combination with palak Sambar is Raagi Mudde . Ragi mudde is a delicacy in Karnataka made from finger Millet/Nachni.  Popularly known as mudde and soppu saaru/huli. Soppu means Green Leafy vegetables in Kannada .

Keerai Sambar can be made with or without onions .If you are making during some special days like Amavasya , Pithru Paksh , Ekadashi then skip the onions and follow the rest of the recipe as is.  I make this sambar both ways depending on the mood,time and the occasion.

 

This recipe of keerai sambar uses palak /spinach as the main ingredient.  Alternatively, one can use moringa leaves,  Amaranth leaves and also methi leaves to make Sambar.  I shall upload those recipes too as and when I make them . Until then you may try Keerai Masiyal and Keerai Kootu ,both traditional recipes from Tamil Nadu which are simple to make at the same time you will literally be licking your fingers wanting for some more .

The entire post and write up except the recipe has been updated with new  and better pictures which will help in better SEO . This recipe was one of my earliest posts way  back in 2012 - 2013 .I hope you all like this recipe and enjoy making it for your family .

Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 2-3

Ingredients

1 bunch Palak  (roughly 300 gms).
1/2 cup thoor dhall / pigeon peas /thuvaram paruppu
small sized tamarind ball
1 medium sized onion chopped (optional)

1 medium tomato chopped 
2-3 tbsp Sambar Powder
2-3 tsp fresh grated coconut
1 tsp grated jaggery
pinch of turmeric
Tempering
Mustard seeds.
pinch of asafoetida
1 tsp ghee/clarified butter (skip for vegan)
Or 

2 tsp cooking oil 

Method

• Pressure cook the thoor dhall with a pinch of turmeric until soft and mushy.
• Wash and chop the greens finely.
• Soak the tamarind in warm water and extract the juice.
• Grind the sambar powder and coconut into a fine paste with a little water.
• Heat a  little oil in a kadai,and saute the onions until light pink. (Skip this step if not using onions and jump to next step)
• Put the greens ,chopped tomatoes and saute.
• Pour the tamarind water,add a cup of water,salt,jaggery and bring to a boil until the raw flavor of spinach and tamarind is lost .
• Slowly,add the masala paste and boil till the  raw smell of the coconut is gone .Takes hardly 1 minute.Donot boil the coconut mixture more as it may start to disintegrate and will spoil the texture of Sambar. 
• Finally,add the boiled thoor dhall ,lower the flame and bring to a rolling boil.
• Prepare the seasoning using ghee or oil and mustard seeds and pour it all over.
• Serve hot with steamed rice and a little ghee and some fried/roasted fritters /papad. I normally pair this with Potato Stir fry . It is a super hit combination. 

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Potato Sambar / Urulaikizhangu Sambar

Sambhar is an inevitable part of South Indian cuisine. A preparation involving vegetables,tamarind water,thoor dhall(pigeon peas) and a special spice powder called Sambar powder.
Various vegetables like drumstick,potato,bell pepper/capsicum,lady's finger/okra,Radish,Brinjal etc are used in the making of sambhar.
A perfect combination would be hot steamed rice,sambhar and some fried/roasted papads (fritters).
For the Not So Calorie Specific,drizzling of fresh ghee on the rice adds up some more flavour.


Preparation Time : 15 mins
Cooking Time : 20 mins
Serves : 2-3

Urulaikizhangu Sambar /Potato Sambar