Sweet Mango Sambar

Hello Folks !

Make the most out of Mango season !  This is my motto every year before mangoes hit the fruit stores 😀 . And I did my best this year even though it seems like the season was shorter this year around. Anyhow I was enjoying the most I could adding them into smoothies, fruit salads, Mango cakes, puddings. Then one day while at lunch at my in-laws my Mother in law made this Sweet Mango Sambar, something I tasted for this first time. Sambar is a quintessential South Indian gravy dish without with a South Indian meal is incomplete. It is made in a variety of ways in different parts of the country but is usually a blend of spicy tangy flavor. My curiosity was at its peak seeing a version made with sweet mangoes! It was a Mangalore style sambar and was delicious! We slurped up the sweet spicy gravy with plain white rice in no time.

Sambar Mango
Mango Shakkar Gudli

The mangoes used for this sambar are quite unique. These tiny cute mangoes are quite  sweet when ripe, they are fibrous and yummy. These sweet mangoes were selling on Towness website by the name Mango Shakkar Gudli , they are also knows as sambar mangoes in Bangalore. The process of making this sambar is actually much simpler than the usual sambar. There are many versions of this particular recipe as well. This version here is simpler and faster made with very few spices and lots of coconut and sweet mango ofcourse! We don’t use any pulses / dal for this recipe.

Sweet Mango Sambar
Sweet Mango Sambar

There is also very less cooking involved in the recipe and it is mostly raw. The coconut is ground into a very fine paste and not heated much to prepare this dish. We don’t cook the masalas (spices) here so it advisable to use only organic powdered spices. Once you have the gravy ready , it is just a matter of soaking these mangoes in the gravy and adding a garnish of tempered spices and curry leaves. You could also give an oil free tadka to make this dish oil free. The gravy pairs best with steamed white rice.

Coconut Milk
Coconut Milk Concoction

Now this is a dish you got to get your hands dirty for. Forget the spoon and fork unless you want to set your precious mango on a flying trajectory something you will surely regret 😛 . Get in with your hands.. mix in everything , an occasional bite on the mango , lick , slurp off all the flesh of the fruit.. it will be a heavenly experience. Food was made to spoil us humans 😉 Guess I’ve made you hungry with this description!

Mango Sambar with Rice
Mango Sambar with Rice

These recipes from the nooks and corners of our country are such beautiful gems! They are not mainstream or available if you go to a dine outside at regular restaurants. I feel so happy when I get to eat such dishes and find it very important to document them ! 🙂

So if you get hold of these cute little mangoes do try out sweet mango sambar!


10-12 Shakkar Gudli Mangoes / Sambar Mangoes
1.5 cups Grated Coconut
6-8 Dry Red Chillies
2 Tbs Coriander Seeds
2 tsp Cumin seeds
1/2 tsp Methi/fenugreek seeds
5-6 cloves of garlic
1/2 of an onion
Small piece of Jaggery
salt to taste
1 Tablespoon of coconut oil
1 tsp Mustard seeds
A sprig of curry leaves
1-2 dried red chillis

Steps for fastest sambar ever!

  1. Peel the mangoes keeping all the flesh intact and keep aside.
  2. Dry roast the coriander , methi , cumin seeds and red chilies till fragrant. Do this on a slow flame to not burn the spices.
  3. Grind grated coconut with turmeric ,roasted spices, garlic and onion into a fine paste using little water.
  4. Transfer paste to a pan and add 1.5 – 2 cups of water. Add salt and cook on medium flame till it comes to a boil.
  5. Dip in the peeled mangoes and simmer for 5 minutes. Add jaggery and simmer till gravy starts to boil. Switch off the heat.
  6. Mangoes soak in the sambar and vice versa making it more delicious. So allow this to stand for atleast 1/2 – 1 hour before serving.
  7. If preferred you could heat the gravy a bit before serving but don’t bring it to a boil as the texture of coconut milk changes on boiling.
  8. Just before serving, temper mustard seeds, curry leaves and red chillis in oil and add to the mixture. Serve with hot steamed rice and pickles.

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