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.

Majiga Charu/Buttermilk Rasam(Non Stove)

             This is one of my favorite and our community dish.When ever my mom ask me what i want, with no second thought i will tell my mom to prepare this.Its very easy to prepare and need not keep on fire and very easy to prepare.So thought of sharing,as ingredients are also very less.

Ingredients :

Sour Curd	1/2 cup(2 days old)
Water	Required(I used 1/2 cup)
Salt	to taste

Grinding :

Roasted gram	1 1/2 tbsp
Grated Coconut	2 tbsp
Garlic	2-3 pods(big)
Shallots/small onion	2-3 no
Turmeric powder	2 generous pinch
Red Chillies	2-3 nos

Seasoning :

Mustard seeds	1/2 tsp
Curry leaves	Few

Method :

1.Grind all the ingredients together given under the grinding column.
2.Churn the curd with required water.
3.Now add the grounded paste to the curd and salt.

4.Mix well with the curd(no need to keep in fire) and season with the items given under seasoning column.Serve with hot rice.

Note :


1.Can adjust the water quantity according to thickness of the buttermilk.If  water became excess means,if we keep the rasam aside for sometime without disturbing it,excess water will be floating in the top.Then we can drain the excess water.

2.Can add red chillie powder if required.If the salt and water is in correct quantity then this rasam will taste excellent.