Ingredients :

2 medium sized ripe mangoes 🥭

1 tbsp of tamrind paste.

2-3 dry red chillies

1 tsp mustard seeds

1/2 tsp methi/fenugreek seeds for tempering

1 tsp coconut oil for tempering.

salt to taste

Pinch of turmeric powder/haldi

1/2 cup of cooked toor dal

Ingredients to roast and grind:

2 tsp of dhania seeds/coriander seeds

1 tsp methi/fenugreek seeds

pinch of asafoetida/hing or solid asafoetida.

2-3 red chillies

Few curry leaves

1 tsp coconut oil

1/3 cup coconut grated(optional) but definitely adds to taste.

Method :

On a medium flame keep a small pan and with 1 or 2 tsp of oil roast all the above.Let this cool .

Furthermore Scrape a fresh coconut and use around 3 tbsp of grated coconut and grind all the ingredients that we roasted and get a little coarse paste.

Next Add little water to a vessel , add chopped ripe mangoes with the skin , pinch of turmeric powder , salt , curry leaves .

The sambar has to boil with the cut mango pieces till it gets cooked . Add Tamrind paste , mix well .

Furthermore Take around 1/2 cup of cooked toor dal and mix it with the ground paste.Add little water and then add the groundpaste,dal mixture into the sambar.

The mango pieces would have already become soft.The sambar should not boil too much after this step.

Keep on low flame and when it shows thickening you can remove from the stove. Garnish with chopped coriander leaves.

Prepare a tempering with 1 tsp coconut oil , splutter mustard seeds , add methi seeds , 2 broken red chilies , few curry leaves , pour over prepared mango Sambar . Garnish with chopped coriander leaves .