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Murungakkai & Manga Sambar

Sambar is an important main course in South Indian cuisine. As everybody knows, there are different varieties and styles of sambar. It is mainly made with toor dal along with few other ingredients which differs from each state and households in South India. This recipe is a sambar made with Murungakkai/ drumstick and mango. The tanginess of the mango adds a very special taste and aroma to the dish. It is simple and easy to make. It is served with hot steamed rice, but I like it to have dosa too.



  • 100 gm toor dal

  • 1 medium size onion

  • 1 medium size tomatoes

  • 1 Murungakkai/drumstick

  • 4 pieces of mango

  • 1 teaspoon of mustard

  • 1 teaspoon of urad dal

  • 1 teaspoon of cumin seed

  • 3 teaspoons of (homemade) chilli powder

  • ½ teaspoon of fenugreek seeds

  • ½ teaspoon of asafoetida powder

  • A pinch of turmeric powder

  • Tamarind size of gooseberry

  • Cooking oil 3 teaspoons

  • Salt to taste

  • To Garnish

  • Few Curry leaves and coriander leaves.



  • Soak tamarind in water for 15min (it will be easy to extract the juice)

  • Cook the dal in a pressure cooker by adding a pinch of turmeric powder to it.

  • Take a pan with 3 teaspoons of oil and add the chopped onions and sauté well until they turn translucent.

  • Add salt at this stage, so the onions will be cooked evenly and quickly.

  • Next add the tomatoes and saute it well. Then add the drumstick.

  • Add 3 teaspoon of (homemade) chilli powder.

  • Remove the dal from the cooker. Strain the dal and keep it aside.

  • Add the sautéed vegetables to the pressure cooker.

  • Add the water from the cooked dal to it and pressure cook for 1whistle.

  • Let the pressure settle down.

  • Add the tamarind juice extract to it and the mango pieces.

  • Boil it for a few 5 minutes.

  • Make tadka with mustard, asafoetida powder, urad, cumin and fenugreek seeds.

  • Garnish it with curry and coriander leaves.


Tasty Murungakai and mangai sambar is ready!


Tips / Variations: 

  • While pressure cooking toor dal add 2 or 3 cloves of garlic and a few drops of gingelly oil to it. Garlic will be helpful for easy digestion and gingelly oil will cook the dal evenly.

  • Adding shallot will enhance the taste of the dish.

  • We can add 1 or more vegetables to the sambar. I have added a few brinjal in this recipe.

  • Make sure to adjust the quantity of tamarind extract according to the sourness of the mango used, as it may turn the sambar into too sour and tangy.

  • Adding 1 teaspoon of the homemade sambar podi will enhance the taste and flavour of the dish.


Shelf life:

  • It can be stored for more than a day if refrigerated.


Nutrients value:

  • Onions are very low in Saturated Fat and Cholesterol.

  • Toor dal is an excellent source of folic acid and it is a great way to add protein to your diet. 

  • Murungakai are a rich source of many nutrients like Vitamin A, Vitamin B, Vitamin C, Vitamin D and Vitamin E.

  • Brinjal are rich in fibre and polyphenols, both of which may help to reduce blood sugar levels.

  • Mango is a low-calorie fruit that is high in fibre, and is a great source of vitamins A and C.