Tuesday, May 29, 2012

Mango Palak Sambar

Greens are the most refreshing and appealing in this heat. And what better to match with mangoes than spinach?

Preparation time: 20-25 min

Serves: 4

Raw mango 1
Spinach 1 bunch
Pigeon peas 1 cup
Sambar powder 1 tbsp
Ghee 1 tbsp
Mustard seeds 1 tsp
Cumin 1tsp
Curry leaves 4-5
Fenugreek seeds 1 tsp
Green chilly 1
Red chilli 1
Pinch of tamarind
Pinch of turmeric
Pinch of asafoetida
Salt to taste


Wash, peel and cut the mango into cubes. Finely chop the spinach.

Pressure cook to 3 whistles and together: Pigeon peas, mango cubes and a pinch of turmeric.

In a kadai/cooking pot/vessel heat ghee, add the red chilli, mustard seeds and as they pop, add the cumin, fenugreek seeds, curry leaves and a pinch of asafoetida.

Add the spinach, a green chilli, a pinch of tamarind and a cup of water. Cover and cook until the spinach is cooked, which should take 5-8 mins on simmer.

Add the cooked pigeon peas and mango mix, stir and leave to boil for a couple of minutes.

Add sambar powder, salt to taste and boil for another couple of minutes.

Serve mango palak sambar with hot ghee topped rice and a few chips to munch along.

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