This is a popular recipe in South India. When mangoes are in season, enjoy the myriad varieties of recipes than can be made with them.
Ripe Mangoes – 3, small, washed and pat dried (peel or chop if desired)
Tamarind Extract – 1 to 2 cups
Sambar Powder – 1/2 tsp
Gingelly Oil – 2 tsp
Salt as per taste
Mustard Seeds – little
Asafoetida Powder – a pinch
Curry Leaves – few
Dry Red Chillies – 2
Fenugreek Seeds – a pinch
Jaggery – a small piece
1. Heat oil in a pan.
2. Fry the mustard seeds, fenugreek seeds, dry red chillies, curry leaves and asafoetida powder for 30 to 45 seconds.
3. Add the mangoes and stir well.
4. Add sambar powder, tamarind extract and bring to a boil.
5. Add jaggery and salt.
6. Mix well and when the oil starts to separate, remove from flame.
7. Serve hot with rice.
Tip: If the sambar is too thin, add a little ground coconut.
image via blessings from my kitchen