#covid19#lockdown# Special today is Mampazha Sambar

Today is Vishu. Vishu is a Hindu festival of Kerala, India. Vishukani,  Vishukaineetam and Vishu sadya are the main observations. Due to lockdown no specials. Prayers for the whole world 🌍 to overcome the hard situation of Covid 19 and wipe out the corona virus 🦠

No purchase for Vishu. Thought of using the ingredients in the pantry. 

The curry mangoes are ripen. Usually make mampazha kootan means mangoes in yogurt. For a change thought of making sambar which we had years back from Malabar. It’s not common.

Ingredients 

1. Ripen small mango 10, peeled

2.  Toordal 1/2 cup, shallots 10, pressure cook and allow to cool down 

3. Tamarind gooseberry size, sqeeze the juice in warm water. Keep aside 

4. Green chilli 4, silted, chilli powder 1 tbsp., coriander powder 1 tbsp., turmeric powder 1/2 tsp., salt to taste, coriander leaves chopped 1 tbsp., curry leaf  2 sprigs, jaggery powder 1 tbsp., fried coconut powder 2tbsp.

5 For garnishing 

Coconut oil 1tbsp., mustard and fenugreek seeds 1/2 tsp. each, green chilli 2, silted, dried red chilli 2, broken each into 2, curry leaf a sprig.

Open the pressure cooker, add ingredients 1&4 to the cooked dal and combine well.

Allow to cook, add tamarind juice, allow to boil. Transfer into a serving bowl.

Garnish the ingredients in pan by heating coconut oil, drop in mustard and fenugreek seeds, allow to splutter, add green and red chilli followed by curry leaves. Pour the mix into the sambar. Serve hot with rice. 

Mampazha sambar is a good recipe for mango season. It’s not a common dish and that’s it speciality. The tanginess of mango makes it is so delicious, aromatic and flavourful. It is good to have as a thick or thin soup as how you prefer. 

This is my way of easy cooking. I use to keep fried coconut powder in my refrigerator for ready to cook in some dishes. A great tip to my friends. That will be easy.