Mango Sambar Recipe Andhra Style Cooking Procedure Easy

Mango Sambar Recipe Andhra is a tangy, spicy South Indian lentil stew that combines the sour punch of raw mango with traditional sambar spices, making it a beloved seasonal dish in Telugu kitchens. This Andhra-style mango sambar uses toor dal and raw mango pieces simmered into a rich, aromatic stew that goes perfectly with hot steamed rice or idli. Real Andhra families cherish this tangy staple every mango season, much like how traditional sambar is a foundational dish across South India. I personally recommend trying this with a dollop of ghee on rice — it elevates the flavors beautifully.

Recipe Card

Ingredients With Exact Quantities

Dal & Base

• Toor Dal (Tuvaram Paruppu) – 1/2 cup (100 g)
• Water (for dal) – 1.5 cups
• Turmeric Powder – 1/2 tsp
• Salt – 1 tsp (adjust to taste)

Mango Sambar Mix

• Raw Mango – 1 medium (approx. 200–250 g), peeled & cubed
• Onion – 1 medium, sliced
• Sambar Powder – 2 tbsp
• Jaggery – 2 tsp (optional, balances sourness)
• Water – 2–2.5 cups (to adjust consistency)
• Fresh Coriander – 2 tbsp, chopped

Tempering (Tadka)

• Oil – 2 tbsp (peanut or sesame for authentic flavor)
• Mustard Seeds – 1 tsp
• Cumin Seeds – 1 tsp
• Urad Dal – 1 tsp
• Asafoetida (Hing) – 1/4 tsp
• Curry Leaves – 1 small sprig
• Dry Red Chillies – 1–2 (optional)

Step-by-Step Instructions With Timings

1. Cook The Toor Dal (10–12 mins)

Rinse toor dal under running water until water runs clear. Add dal, turmeric, salt, and 1.5 cups of water to a pressure cooker. Close the lid and cook for ~3 whistles on medium heat, then simmer for another 5 mins. Turn off heat and allow pressure to release naturally. Mash the dal to a smooth consistency and set aside.

2. Prepare Mango & Vegetables (5 mins)

Peel the raw mango and chop into medium cubes. Slice the onion and set aside. This ensures even cooking and prevents mango from overcooking later. Understanding Mango Sambar Recipe Andhra is essential.

3. Sauté Base Vegetables (5 mins)

Heat 1 tbsp oil in a heavy pot over medium flame. Add mustard seeds and wait until they pop. Add cumin seeds, urad dal, dry red chillies, and asafoetida. Sauté for 30 seconds until aromatic. Add onion and sauté until translucent (~3–4 mins).

4. Cook Mango Pieces (8 mins)

Add cubed raw mango, a pinch of turmeric, and 1 cup of water to the pot. Stir, cover, and simmer until mango softens but still holds shape (usually ~7–8 mins). Mango should be tender but not mushy.

5. Combine Dal And Spices (5 mins)

Add mashed dal, sambar powder, jaggery, and 1–1.5 cups water. Bring the mixture to a gentle boil and let it simmer for another 5 mins so all flavors meld. Adjust water for preferred consistency — thicker for rice, thinner to serve as stew. This relates to Mango Sambar Recipe Andhra.

6. Final Tempering & Garnish (2 mins)

In a small pan, heat remaining 1 tbsp oil. Crackle mustard seeds, cumin, and curry leaves, then pour this sizzling tadka over the simmering sambar. Sprinkle chopped coriander and switch off heat. Serve hot.

Pro Tips From Personal Cooking Experience

When I visited Andhra Pradesh during mango season, what surprised me was how every home adds a dash of jaggery — yes, jaggery — to harmonize the sour mango tang. It’s a delicate balance; too little and the sambar tastes one-dimensional, too much and it loses its signature zest. I recommend starting with 2 tsp jaggery and adjusting after the first boil.

• Adjust Mango Sourness: If your mango is extremely sour, reduce raw mango quantity to 180 g or add a small pinch of sugar.
• Consistency Matters: Andhra sambar is usually a bit on the thinner side compared to Tamil or Karnataka variants — think slightly soupy, clinging to rice.
• Spice It Up: Use freshly home-made sambar powder if possible — the flavor depth is noticeably richer.

Chef’s Notes: Substitutions & Storage Tips

Substitutions

• Lentils:If toor dal isn’t available, you can mix 1/4 cup moong dal + 1/4 cup toor dal, though the texture will be slightly different.
• Oil: Sesame oil gives a traditional aroma, but peanut oil is a great substitute with a richer taste.
• Mango Type: Totapuri or similar firm, tangy raw mango works best for sambar. Avoid overly soft varieties.

Storage Tips

• Store leftover sambar in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove — sambar thickens on cooling, so add a splash of water when reheating.
• For longer storage, freeze in portions (up to 1 month). Thaw overnight in the fridge before reheating.

Nutrition Information Per Serving (Approximate)

*Nutritional values vary based on mango size, dal quantity, and jaggery used. This estimate is based on typical raw mango sambar without extra vegetables. Learn more about Mango Sambar Recipe Andhra.

Frequently Asked Questions (FAQs)

Can I make this sambar without jaggery?

Yes — jaggery is optional. It balances sourness but if your mango is mild, omit it and add a pinch of sugar to taste.

Is this recipe suitable for pressure cooker only?

No. While pressure cooking dal speeds it up, you can cook dal in a pot until soft — just adjust water and time accordingly.

What to serve with Mango Sambar?

This sambar pairs best with hot steamed rice, idli, dosa, or even pongal. In Andhra homes, it’s often served with a spoonful of ghee over rice for that classic comfort meal.