An Introduction To Raw Mango Drumstick Sambhar:
Savour the Raw Mango Drumstick Sambhar which is bursting with flavor and enjoyable at any part of the day ...
An Insight Into Raw Mango Drumstick Sambhar:
Introduction:
Sambhar is the signature dish of South India, and you will be astounded to know the umpteen number of sambhar varieties based on different states, thier geographical conditions and the varieties of vegetables they grow. Starting from plain onion sambhar to mixed vegetable sambhar you have hundreds of sambhar recipes that are delicious and unique of its kind.
Sambhar is a lentil based plain or vegetable stew in South India, mostly popular in the states of Kerala, Karnataka, Andhra Pradesh and Tamil Nadu and also called by different names like Saaru and Hooli. A South Indian Thali is incomplete without this sambhar and it is one dish that occupies its royal presence in breakfast, lunch, dinner and evening tiffin as well.
Its Origin:
When we dwelve deep into the gastronomic history of sambhar, it is said to have originated way back in the 17th century in the district of Tanjore, during the rule of maratha king Shahuji. Tanjore Maratha Cuisine has introduced a lot of dishes including this sambhar, especially during the reign of king Sherfoji ||, who was not only passionate about food, but also was keen in creating manuscripts of all the new dishes. The Saraswathi Mahal library in Tanjore, still holds the manuscript named,"Sarabendra Pakasthram", which has an elaborate description of recipes and the culinary secrets of the royal kitchen. Still now, this scripture acclaims to be one of the India's greatest culinary manuscript which contains a massive culinary account of that century and no wonder it is a treasure trove of culinary wonders.
All About sambhar Podi:
Usually there are two ways to spice up your sambhar. Either you can mix red chili powder and coriander powder in a proper ratio or you can use sambhar podi alone to prepare any type of sambhar. And this sambhar podi is usually made with the condiments like red chili, coriander, urad, chana and tuvar dal, black pepper, cumin and yet a few other ingredients that vary according to the region. These ingredients are taken in an appropriate proportion to get dry roasted and grounded to make a multi purpose spice powder and usually prepared in bulk during the summer (as they are sun dried before grounding) and stored up for a year. Even now you can see the practice of moms giving the parcel of sambhar powder to their newly wedded daughters or sons, to children who stay abroad or siblings who leave their parents place after holidays. Thus sambhar podi is an inevitable item in every Indian kitchen which holds a lot of memories associated with it and I swear I would feel the love of my grandma and my mom whenever I open up the package of sambhar powder, rasam powder, red chili powder, coriander powder, turmeric powder, besan powder and garam masala powder and yet a few more interesting powders which include Dhokla mix, Rava idli mix, rava dosa mix, idli podi and instant murukku mix etc.,which are a few of my mom's exclusive innovations.
Raw Mango And Drumstick Combo:
Summer, Mango and drumstick are a tantalizing trio because all come together and with a lot of fondness. Most of the households in the country have gardens and summer gives the gift of mangoes and drumstick in abundance. It is interesting to pluck a vegetable directly from your garden and cook afresh and relish it. Among a lot of dishes made of this dainty duo, mango moringa sambhar comes the first and it has always been everyone's favorite as it strikes a chord with kids and adult alike. If you have surprise guests at home for lunch this sambhar is made within minutes by grabbing a fleshy drumstick and a sturdy raw mango from the garden. And if it is a joint family, the mango pieces are counted well before serving, to ensure that there are enough mango chunks for everyone at home.
Here is the recipe of simple yet delicious Raw Mango Drumstick sambhar:
Ingredients Required To Make Raw Mango Drumstick Sambhar:
How To Make Raw Mango Drumstick Sambhar:
Take a cup of Tuvar Dal in a vessel and pour in two cups of water and place it in a pressure cooker and cook for three to four whistles approximately. Drop in the tomato as well.
Wash and clean the drumstick and mango and chop the drumstick into pieces (approximately in the size of the forefinger) and chop the mango into large pieces.
Peel off the skin from the shallots and keep it.
Place a thick bottomed pan in the stove and keep it in medium flame.
Tip in a tablespoon of sesame oil and after a few seconds, throw in the shallots and saute well.
When it becomes translucent, add in the chopped drumstick and after five to seven minutes toss over the raw mango pieces with a nice stir and let it get cooked for a while. Just after a minute or two, plop in the boiled tuvar dal and sprinkle the required salt.
Add two teaspoons of red chili powder and coriander powder each, along with a quarter teaspoon of turmeric powder and two pinches of asafoetida powder. If you add sambhar powder instead, just three tablespoons will do.
Stir in well and add one or two cups of water to get the desired consistency and change the temperature to high mode and let it get cooked for five minutes approximately.
When it becomes aromatic and reaches the desired consistency jut lower the flame and check out whether the drumstick is being cooked up well. Also see to it that the mango pieces are partially cooked.
When the sambhar comes to a boil, just spill on some lush green coriander leaves and turn off the stove.
Place a small kadai in the stove and tip in a tablespoon of ghee in it. When it is heated, just add some mustard seeds, cumin seeds, fenugreek seeds, broken urad dhal and a roughly torn red chili one by one into the kadai.
When they splutter, finally toss over a sprig of fresh curry leaves and let it sizzle too.
Now add this tempering to the sambhar and close it with a lid. Now the delicious Raw mango Drumstick Sambhar is ready. Serve it with hot steamed rice, potato fry and Vengaya vathal with a dash of ghee.
Tips And Tricks To Make Raw Mango Drumstick Sambhar:
- Tamarind is not necessary for this sambhar as raw mango gives you the desired tanginess.
- Usually one teaspoon of red chili powder will suffice for any sambhar in general, but here we add two teaspoons to compensate the sourness of raw mango.
- Or if you use sambhar powder, three tablespoons of sambhar powder is suggested to make this raw mango moringa sambhar.
- Ensure that the drumstick is fresh and fleshy as it adds up to the taste on the whole.
- Asafoetida solid is preferred to make sambhar to make it more flavorful and similarly rock salt is also a good choice to make any type of sambhar.
- Shallots is the key ingredient that enhances the overall flavor (apart from its health benefits) of the sambhar with its slight sweet tinge. An important compound called Allicin is formed when shallots or either crushed or chopped and therefore it will be preferable if you just mince the shallots a bit after peeling off the skin. But you can also use regular onion if you do not get shallots.
- See to it that the boiled tuvar dal is mushy before you add it or if it is slightly crumbly just mash it up using a masher for a minute.
- Any variety of mango like Ottu, Banganapalli, Javvari, Kili mooku and yet other common varieties are suitable to make this sambhar.
- It goes well with rice, idli, dosa, pongal, pidi kozhukattai, uthappam, medu vada, uppuma and onion rava dosai.
- Make the sambhar a little dilute as the mango pieces may tend to absorb the sambhar after a while.
- Do not peel the skin off from the mango as it tastes fantabulous with its skin after cooking and if the chunks are quite big.
- Just turn off the stove when the mango pieces are semi cooked as it may tend to disintegrate if they are overcooked. The sambhar will taste sour in case if the mango turns mushy. The heat present in the sambhar will be sufficient to soften the mango chunks at the time of serving. This is the reason why we add the mango pieces later while cooking.
Ingredients
Directions
Take a cup of Tuvar Dal in a vessel and pour in two cups of water and place it in a pressure cooker and cook for three to four whistles approximately. Drop in the tomato as well.
Wash and clean the drumstick and mango and chop the drumstick into pieces (approximately in the size of the forefinger) and chop the mango into large pieces.
Peel off the skin from the shallots and keep it.
Place a thick bottomed pan in the stove and keep it in medium flame.
Tip in a tablespoon of sesame oil and after a few seconds, throw in the shallots and saute well.
When it becomes translucent, add in the chopped drumstick and after five to seven minutes toss over the raw mango pieces with a nice stir and let it get cooked for a while. Just after a minute or two, plop in the boiled tuvar dal and sprinkle the required salt.
Add two teaspoons of red chili powder and coriander powder each, along with a quarter teaspoon of turmeric powder and two pinches of asafoetida powder. If you add sambhar powder instead, just three tablespoons will do.
Stir in well and add one or two cups of water to get the desired consistency and change the temperature to high mode and let it get cooked for five minutes approximately.
When it becomes aromatic and reaches the desired consistency jut lower the flame and check out whether the drumstick is being cooked up well. Also see to it that the mango pieces are partially cooked.
When the sambhar comes to a boil, just spill on some lush green coriander leaves and turn off the stove.
Place a small kadai in the stove and tip in a tablespoon of ghee in it. When it is heated, just add some mustard seeds, cumin seeds, fenugreek seeds, broken urad dhal and a roughly torn red chili one by one into the kadai.
When they splutter, finally toss over a sprig of fresh curry leaves and let it sizzle too.
Now add this tempering to the sambhar and close it with a lid. Now the delicious Raw mango Drumstick Sambhar is ready. Serve it with hot steamed rice, potato fry and Vengaya vathal with a dash of ghee.
