mavinakayi huli / Mango sambhar

Ingredients:

Mango -  1 medium (chopped length wise)
Tamarind pulp - 1/4 cup (Optional)
Salt - as required
Oil / Ghee - 4 tsp
kanda byalu / lentils - 1 1/2 cup
Chopped coriander leaves - 1/4 cup
Turmeric - 1/4 tbsp
Sambhar powder - 2 tbsp (as per taste)
Chillies -  as required (Optional)
Sugar / Jaggery - 1/4 tsp (Optional)
Mustard - 1/4 tbsp
Cumin - 1/4 tbsp
Urad dal - 1/4 tbsp
Chana dal - 1/4 tbsp
Curry leaves - 6
Hing - 1/4 tbsp
Coconut - 1/4 cup


Method:

1) In a cooker,  add lentils with turmeric. Cook well and keep it aside.
2) Grind coconut, chillies, sambhar powder in to fine paste.
3) Take a pan, add oil / Ghee. Add mustard, jeera, chana dal, urad dal, hing, and curry leaves. Once it splutters, add cooked dal, bhendi, tamarind pulp and grinded paste one by one. Mix well.
4) Add salt , jaggery and boil the mixture for around 5-6 mins.
5) Now add chopped mango pieces and boil until the skin turns into light green and the pulp is well cooked. It may take around 4 more mins to get the consistency.
6) Top it with coriander leaves and serve.

Note:

1) Do not over cook the mango as it would disintegrate.
2) Thotapuri mavinakayi (Parrot nose mango) would be the best for the recipe.
3) Mango can also be replaced with drumstick.