Monday, May 30, 2011

Mambzha/Mango Sambar

           This sambar my mom use to prepare during mambzha season.She learnt this from my granny and she passed it out to me.These many days i never thought of doing this though my hubby loves mambzham a lot.Last week when i was taking to my mom,she insisted me to do this as this is the season.So immediately i noted down this and finally today i prepared it.Hope u guys also will like this sambar.




Ingredients :

Mambzham 1 no.
Toor Dal 2 1/2 tbsp
Tomato 1 1/2
Tamarind pulp 1tbsp(thick)
Salt to taste
Sambar powder 1tsp
Red chillie powder 1/2 tsp (optional)
Turmeric powder 1 genours pinch


To grind :

Grated Coconut 2-3 tbsp
Roasted gram 1 1/2 tbsp
Dhania 3/4 tsp
Red chillies 3-4 nos.

Seasoning :

Mustard seeds 1/2 tsp
Asafoetida Req
Curry leaves Few


Method :

1.Peel the skin and cut the mambzham into cubes.

2.Cook the dal and tomato.(I cooked dal and tomato together along with the rice.)Grind the items given under the to grind column.

3.Now boil the tamrind pulp along with the water in which we boiled the dal.

4.Once the tamarind pulp is boiled well,add the mashed dal and tomato,grounded paste,salt and sambar powder and allow it to boil nicely.

5.Boil the gravy nicely and finally add the cut mambzham and allow it to boil only once.If we boil for a long time the mambzham will get dissolved in the sambar ,then we wont be able to have the mambzham cubes or at least see through eyes hahahahahaha.

6.Now season with the items given under the seasoning column.

7.Now serve with hot rice.

Notes :

1.I added less tamarind as my mambzham was already tangy and sweet.

2.Mambzham should not be too raw or too ripe.

3.As my sambar powder was not too spicy i added red chillie powder.So adding that it up to our taste buds.

4.The sambar will have sweet taste because of the mambzham.If the mambzham is too sweet its better avoid using it.

5.Mambzham lovers will definitely love this.So give a try.

6.I generally grind the tamarind in the mixie and store in the fridge and use the pulp when ever i want.So i am  aware of the sizes of the tamarind i am using(like gooseberry or lemon or marble sizes.)

7.If sambar has become too watery means can powder the roasted gram and dilute in water and add to the sambar.



Sending this to aipi's bookmarked recipes.



8 comments:

Deeksha said...

Mambhza Sambar is very new to me. Could you pls tell me about this? BTW I loved it. Love the flavors. I am going to bookmark this.
Yum:)

Sudha Sabarish said...

@deeksha,thank you for ur nice comments.Mango ur using should not be too ripe as well as raw.the colour should have turned to yellow from green.also should not be too soft.also see to that its having less sweet and prepare the usual sambar and finally put the cut pieces of mango.if u go thro the recipe fully u will get the req ingredients also.

Aruna Manikandan said...

looks yummy.....

Deeksha said...

Thanks for the information Sudha!

Sudha Sabarish said...

@deeksha,You are welcome.Hope this will help u.

aipi said...

Nice recipe dear ~ The ingredients tell it all.Will taste perfect with hot hot rice! Mom's recipes are always the BEST :)
Thanks a lot for linking to bookmarked event :)
US Masala

Now Serving said...

yummy sambar! can only imagine how good it must've tasted :)

RAKS KITCHEN said...

My mom makes mampazha sambar,love it,my all time favorite!