Mango Sambar & the recipies that travel with us

Food Illustration by Sophia Katharina x The food & love project

Recipe and story by Priya @priyabala

Cultural shocks are never easy. Whether it was coming back to India or just moving to a new city for college years later. As a South Indian in the land of vada pavs and pohas, my grocery list and accented Hindi always raised eyebrows at the market. Sometimes even outside -- like the time I stopped by the gates of an apartment complex and pointed at a tree, asked the security guard to bring down some drumstick leaves. Who would've thought I had to explain to him that it was very much edible and follow that up with a recipe as well. But over the years, I got used to it and so did the sellers at the local market. When they see me coming, they would ask what I was cooking for dinner and upon my answer, the vendor would slowly start filling up my jute bag on his own.

This is a recipe that reminds me of home, not just where my mom lives, but home home - set outback in the sandy shores of Tamil Nadu, a small village where mango trees and their surplus bounty pretty much decide what's cooking in each and every kitchen. The raw mango, shaped like an S, is a versatile and strong ingredient. Adding a few cubes of it into a range of curries, stewed in claypots, gives a rich and distinct taste each time. I like to think of the mango whenever I need to adapt to new situations - I like to try and see what flavors I can work with, just like the mango.

So when I reply 'Mango Sambar' to the sellers, these are the things I come home with from the market and the rest of the things you'll need to relish it in your homes.

1 - S shaped raw mango (not sweet, used in pickles as well)
1 cup - toor dal (pressure cooked)
1 - big onion, chopped
2- medium-sized country tomatoes, diced (rounder, flatter)
2- green chillies (slit in the middle)
3 - tbsp tamarind paste / fresh pulp (can work with lesser, mango adds sourness as well)

Masalas
1/4 teaspoon Turmeric powder
4 teaspoons Coriander powder
2 teaspoons Chilli powder
Salt to taste

For Tempering
1/2 teaspoon Mustard seeds
1 teaspoon Cumin seeds
Curry leaves
Asafoetida / Hing
Oil / Ghee

Method

In a thick-bottomed pan (if you have earthenware, great!) add the chopped onions, diced tomatoes, and sliced chillies with a little water. Simmer with a pinch of the masalas. This helps the taste get into the ingredients. Once cooked, add in the tamarind and boil for 5 minutes. It's important that the cooked toor dal goes in later, else they will not mush into a curry. Add a cup of water and stir the curry well. Add the cooked toor dal along with the measured masalas and adjust the salt as required.

When the curry has boiled well into a homogenous mix, add the cut mango. I like to keep the pieces big (5-6 pieces) so the pulp stays more intact. Keep the sambar on low flame and close with a lid. Keep for about 10 minutes - you'll start to see the mango change color and turn soft. Switch off and keep aside.

Take a small pan for the tempering. Add oil and once hot, add mustard seeds. When they split, add the cumin seeds, the curry leaves, and a few dashes of asafoetida. Switch off and pour onto the sambar. Give it a mix, garnish with chopped coriander and serve over fluffy white rice and ghee! You can also add some eggplant, drumstick, or even fish for another flavor twist!