Raw Mango Sweet Sambar with Toor Dal Recipe

I love Raw Mango. Even though you get raw mango almost all year along these days the ones you get it during season (summer) is really amazing.. Esp I love the variety we get from my grand ma little garden. I was told that tree is there for past 60 over years (yes ... the fruit is tasted thro' 5 generations) My grandma used to make a sweet mango sambar which I like esp the mango after a day. I can finish 1 to 2 mangoes at one go. This is one of sweet dish I like from my childhood. I have posted Raw mango sambar in my space before. This recipe is almost same except addition of Jaggery. Another similar recipe is raw mango Pachadi but it is done without dal

Thuvar dhal (Toor Dha, Dal) - 1/2 Cup
Mango - 1 (cut into bigger junks (2 inch pieces). If you cut smaller it will get mashed)
Red Chillies - 2 (broken into 2)
Tamarind - marble size (Soak it in 1/2 cup of hot water and take the juice out of it)
Curry leaves - 10
Mustard seeds - 1/4 teaspoon

Cumin seeds - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Oil - 1 teaspoon
Small onion / shallots - 5-7 (Peel and cut into 2)
Sambar powder -2 teaspoon

Jaggery - 1/2 cup to 3/4 cup
Coriander Leaves -1 tablespoon (chopped)


Pressure cook dhal &Mash it. Soak Tamarind in hot water and make tamarind paste (for 1 cup)
Heat the kada/ Pressure pan and add oil. When it is hot add mustard seeds, Cumin seeds, Fenugreek seeds, curry leaves and red chillies. When Mustard star to pop add onion and fry till it is transparent. Add tamarind  and boil.
Add Mango and fry for a min. Add sambar powder, Turmeric powder and Salt. Mix well. 
Add Add Mashed dal, 1.5 to 2 cup of  and Close with lid. Cook till mango is cooked. I put weight and cooked for 5 mins in low medium flame as I wanted to keep mango shape. (If that is not enough for cooking your mango then just continue to cook till it is done
Add Jaggery, Coriander leaves. Boil till Jaggery is disolved. Switch it off
Serve it! I prefer it next day! Otherwise I feel the mango is not that sweet!