On Episode #8 of my #YehDilMangoMoreSeries I am making this Raw Mango Sambhar. This recipe is super delicious and you can choose to have it as is as a soup or with rice.
You will need:
For the Sambhar:
-2 tbsp Tamarind soaked in hot water for 20-30 minutes
-1 1/2 tbsp Rice Bran Oil
-1 tbsp minced Ginger
-1 tbsp minced Garlic
-1 Tomato, finely chopped
-1 onion, finely chopped
-1/2 tsp Turmeric Powder
-2 tbsp Sambhar Powder
-1 cup Pigeon Peas, cooked
-1 raw mango, chopped
-1/2 cup Warm Water
-1 1/2 tsp Salt
For the Tempering of Spices:
-1 tbsp Rice Bran Oil
-1/2 tsp Mustard Seeds
-1/4 tsp Fenugreek Seeds
-1/2 tsp Urad Dal
-1/4 tsp Asafoetida
-6-8 Curry Leaves
-2 Byadagi Chillies
Method:
1) Soak 2 tbsp Tamarind in hot water for 20-30 minutes and remove the pulp. Discard the leftover seeds.
2) In a pan, add rice bran oil, ginger, garlic, tomato and onion and stir the mixture till the onions soften.
3) Add turmeric powder and sambhar powder and saute till the spices are well incorporated into the mixture.
4) Now add 1 cup cooked Tuvar Dal (Pigeon Peas) along with the Tamarind pulp water, 1 chopped raw mango, some warm water and salt and bring this mixture to a boil.
5) Once it reaches a boil, cover and let it simmer for 10-12 minutes till the raw mango softens.
6) While this is happening, prepare your tempered spices by adding rice bran oil, mustard seeds, fenugreek seeds, urad dal, asafoetida, curry leaves and byadagi chillies to a small pan. Temper it on a low to medium heat so your mustard seeds don't burn.
7) Once your raw mango has softened in the Sambhar, switch off the gas and add the tempered spices and mix in.
8) You are now ready to serve! Enjoy as is or serve with some rice.
When you decide to make this tag me on @raveenataurani using the #CookWithRaveena & #YehDilMangoMore
Thank you so much for watching this video. Please subscribe to my channel.
26 апр 2024
