Description
Hi all, This is a mango season" mangai, mambazham, mangai urukkai and mangai vatral n more is very famous"…..mangai vatral is mostly used in puli kozhambu….i tried out sambar with mangai vatral, toordhal and sambar powder…..mangai vatral taste very good with toor dhal….tamarind is optional for making this sambar….try a tangy taste sambar "its different"….Enjoy… | Ingredients-1 | |
|---|---|
| 1 no | Tomato (big) chopped |
| 15 nos | Shallots (sambar onions ) |
| 7 nos | Mangai vathal |
| ¼ cup | Toor dhal |
| 4 tsp | Sambar powder |
| 1 tsp | Turmeric powder |
| 2 no | Garlic (chopped) |
| Salt to taste |
| Ingredients-2 | |
|---|---|
| 1 tsp | Mustard seeds |
| Curry leaves (hand full) | |
| Corriander leaves for garnishing |
Instructions
Mangai vatral sambar
- Add Mangai vatral to the boiling water and keep aside for 1 hour.
- Pressure cook toor dhal with turmeric powder.
- With the pressure cooked dhal, add chopped tomato ,shallots, mangai vatral, salt, sambar powder and garlic. Boil for 5 min.
- Heat a oil in a pan, add mustard seeds and curry leaves
- Add the sambar to it and garnish with corriander.
- Serve hot with rice.
Notes
Tamarind is optional for this sambar. More tangy taste is needed then we can add 2 tbsp tamarind juice to the sambar.
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