Make this delicious one pot side dish for hot rice – Raw Mango Sambar recipe with step-wise pictures. Jazz up your regular sambar with raw mangoes to make this simply amazing Manga Sambar.

Summers and mangoes go hand in hand. I love ripe juicy mangoes, making desserts with them but the same time, it is impossible not to let go off raw mangoes. We make quite a lot of Andhra special pickles based on raw mangoes and they last us an entire year. I also love a good Mamidikaya Pulihora and Mamidikaya Pappu. Every year I also make Manga Sambar – Raw Mango sambar atleast 2 or 3 times, just that the recipe never got updated here. What made the difference now you ask? This year I had such a great trouble finding raw mangoes. I was lucky enough to lay hands on some farm fresh juicy mangoes, but with raw mangoes – none whatsoever. I ended up getting orange, juicy mangoes every time I ordered raw mangoes 😀 The husband finally stepped out to get me a batch and I cooked them to my heart’s content with some Pulihora and then this Manga Sambar.

I usually make Raw Mango Sambar either with Drumsticks pieces and/or shallots. This version today just has shallots and chopped raw mango pieces. I almost used 1 large mango but mine wasn’t that sour, so the flavor was just perfect. I don’t like my Sambar to be too tangy, so I would suggest adjusting the quantity of mango pieces depending on how sour your raw mango is. The sambar recipe itself is pretty basic, something both my amma and mother-in-law make in their kitchens and I have been following the same for years. The one difference with Manga Sambar is that there is no use of tomatoes or tamarind with the raw mango takes their place. I usually serve this with hot rice and a dollop of ghee – it is blissful to say the least. Check out other Sambar recipes!

How to make Raw Mango Sambar | Manga Sambar –

📖 Recipe

Detailed step-wise picture recipe of making Raw Mango Sambar | Manga Sambar –

Pressure cook Toor dal with enough water for 3-4 whistles. Let the pressure drop naturally and then, mash the dal. Set aside.

In a pot/pan, add raw mango pieces (with skin) and shallots. Add water enough to cook the vegetables along with turmeric powder and bring it to boil.

Keep it covered and cook for 6-7 mins on medium flame.

When the mango pieces are soft, add sambar powder. Cook for a couple of mins.

Next add the cooked toor dal. Mix well.

Bring the sambar to a slow boil and continue cooking for 7-8 mins until it is frothy.

Finally add salt, boil the sambar for another 3-4 mins.

Add roughly torn coriander leaves (stalks add a lot of flavor). Remove from heat.

Now make a tempering by adding mustard seeds, cumin seeds, asafoetida and roughly chopped dried red chillies in hot ghee (or oil). Finally add fresh curry leaves. Pour this over prepared sambar.

Serve hot with hot rice and a dollop of ghee on top, potato fry and sago papad on the side.

Note –

Here is the recipe for homemade sambar powder.
Adjust the amount of raw mango depending on how sour it is.
You can also add drumstick pieces along with raw mango and shallots in this recipe.
Adjust spices as per preference.

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