Mamidikaya Sambar
- 60 min
- medium
- Serves 4
Mamidikaya sambar, a tangy raw mango sambar of toor dal, onion, tomato and Cookd Sambar Masala with a tempering. Medium-spicy, serves 4, about 60 minutes.
You’ll need: Pressure Cooker
Good for: Tamil New Year
Ingredients
Toor Dal150 grams
Water, For Cooking900 ml
Turmeric Powder1.5 grams
Raw Mango250 grams
Onion1
Green Chilli, Slit12 grams
Tomato, Chopped1
Salt1½ tsp
Cookd Sambar MasalaOil2 tbsp
Mustard Seeds1 tsp
Cumin½ tsp
Dry Red Chilli2 grams
Curry leaves4 grams
Asafoetida0.3 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 284kcal | 1136kcal |
| Protein | 11g | 43g |
| Carbohydrate | 39g | 157g |
| Fat | 9.9g | 40g |
| Fibre | 9.1g | 36g |
| Sugar | 6g | 24g |
Cookd masalas for Cookd Sambar Masala
Method
Get ready by rinsing the toor dal and curry leaves. Peel the raw mango and cut it into medium cubes. Slice the onion, chop the tomato, slit the green chillies and break the dry red chillies.
Add the toor dal, water and turmeric powder to a pressure cooker. Pressure cook on medium flame for 4 whistles. Let the pressure release naturally for 10 to 15 minutes until the pin drops; the dal should be soft and easy to mash.
Add the raw mango, onion, green chilli, tomato, water and salt to a kadai. Cover and cook on medium flame for 10 to 12 minutes until the mango is soft but still holds its shape.
Mash the cooked dal and add it to the mango mixture. Add Cookd Sambar Masala, the remaining salt and water. Mix well and simmer on medium flame for 8 minutes until the sambar thickens and the raw masala smell goes.
Heat the oil in a small kadai on medium flame for 1 minute until hot. Add the mustard seeds and cumin, and fry for 1 minute until they splutter. Add the dry red chilli, curry leaves and asafoetida, and fry for 1 minute until the curry leaves are crisp.
Pour the tempering into the sambar and mix gently. Simmer on low flame for 2 minutes until the sambar is hot and lightly thickened.
Before you start
- How long does Mamidikaya Sambar take?
- 1 hour from start to finish. That is 15 minutes of preparation and 45 minutes of cooking.
- How many people does Mamidikaya Sambar serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Mamidikaya Sambar vegetarian?
- Yes. No meat, no fish and no egg.
- Is Mamidikaya Sambar spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Mamidikaya Sambar?
- 50 grams Cookd Sambar Masala, 150 grams Toor Dal, 250 grams Raw Mango, 2 grams Dry Red Chilli, 1.5 grams Turmeric Powder, 12 grams Green Chilli, and a few more listed on this page.
- Do I need a pressure cooker for Mamidikaya Sambar?
- No, it is cooked in an open pot.
- How many calories are in Mamidikaya Sambar?
- About 284 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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