Home » Soups , Salads & Curry » Mambazham Sambar


Mambazham – 6 – 8 nos
Bengal gram (parippu) – ½ cup
Green chilly – 4 nos
Chilly powder – 1 tea spoon
Sambar powder – 4 tea spoon
Curry leaves
Mustard seed
Fenugreek seed
Dried chilly

Method of preparation

Take ½ cup of Bengal gram, 4 green chillies and cook it separately. Heat the vessel and add the cooked Bengal gram. when it get boiled add the nadan mampazham ( removed the skin) , one tea spoon salt, ½ tea spoon turmeric powder, one tea spoon chilly powder. Mix this thoroughly and heat it for 5 minutes. If the mampazham get over cooked, it will lead to colour change and will reduce the taste. There is no need to add the tamarind. If the mampazham is having so much of sweet then you may add the tamarind. In that case you can add the raw mangoes. Add required water in sambar and can dilute. Don’t add the water just like that. You have to boil and then cool and mix little curry and add it in the sambar. Later add four tea spoon of sambar powder. When boiling remove from the flame. Heat coconut oil in a pan. Add mustard seed, fenugreek seeds, dried chillies, Asafoetida and fry. Then add the mix into the curry.

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