Name: Mambazha Sambhar
Ingredients: 1 Ball of Tamarind (size of one small gooseberry); 3-4 Small Ripe Mangoes (juicy, any variety); 1 tbsp Coriander Seeds; 1 tbsp Toor Dal (Split Pigeon Peas); ½ tsp Methi (Fenugreek) Powder; ½ tsp Pepper; ½ tsp Hing (Asafoetida); 1 pinch Turmeric; 3-4 Red Chillies; 2-3 tbsp Grated Coconut; ¼ cup Toor Dal, Cooked; Mustard Seeds; Methi Seeds; 1 Red Chilli; Curry Leaves; 2 tbsp Ghee

Ingredients:

1 Ball of Tamarind (size of one small gooseberry)

3-4 Small Ripe Mangoes (juicy, any variety)

1 tbsp Coriander Seeds

1 tbsp Toor Dal (Split Pigeon Peas)

½ tsp Methi (Fenugreek) Powder

½ tsp Pepper

½ tsp Hing (Asafoetida)

1 pinch Turmeric

3-4 Red Chillies

2-3 tbsp Grated Coconut

¼ cup Toor Dal, Cooked

For Tadka (Seasoning)

Mustard Seeds

Methi Seeds

1 Red Chilli

Curry Leaves

2 tbsp Ghee

Procedure:

Soak the tamarind in one cup of water, then squeeze the tamarind into the water and put the water aside in a vessel.

Peel the mango and add the mango pieces (seed can also be added) to the vessel.

Add salt to taste, a pinch of turmeric, and hing. Boil it for 15-20min.

Dry roast the coriander, toor dal, methi, pepper, grated coconut, and chilies.

Grind coarsely with a little water.

Add the boiled toor dal to the ground mixture.

Mix this with the mango-tamarind water. Bring to a boil, and take off the gas.

For tadka, fry mustard, methi, red chilies, and curry leaves in ghee. Pour on top of the sambar and garnish with coriander.

Ingredients