Drumstick Mango Sambar | Easy Tirunelveli-Style Idi Sambar Recipe

Today we are making Drumstick Mango Sambar – a quick and delicious mini version of the traditional Tirunelveli-style Idi Sambar! Unlike regular sambar recipes that require a long list of ingredients for the sambar powder, this version uses just 3 simple ingredients to create a fresh, aromatic, and flavorful spice mix. It’s perfect for busy days when you still crave that authentic homemade taste.

I learned this recipe from Ganapathi Aachi during my visit to Tirunelveli last year. With her warm and loving tone, she said, “Edukku di niraiya ingredients? Indha aachi sollura madhiri idi sambar senju paaru… attagasama irukkum!” (Why so many ingredients? Try making it the way I say… it will turn out amazing!). And truly, it does! The simplicity of this recipe brings out such rich and comforting flavors that instantly remind you of traditional home cooking.

This easy method keeps all the authentic Tirunelveli flavors intact while saving time in the kitchen. The addition of drumstick and raw mango gives a beautiful balance of taste—earthy, tangy, and deeply satisfying.

Don’t miss any step – watch the full video and surprise your family with this delicious and comforting sambar!

Here is the video link for Drumstick Mango Sambar

Drumstick Mango Sambar | Easy Tirunelveli-Style Idi Sambar Recipe Details

Ingredients

For Sambar

1/4 cup Toor Dal
1 Drumstick (cut into pieces)
1 Brinjal (chopped)
4 pieces Raw Mango
15 Shallots
2 Green Chillies
Small lemon-sized Tamarind
1/4 tsp Fenugreek seeds
1/4 tsp Turmeric powder
1/4 tsp Asafoetida powder
1 tsp Mustard seeds & Urad dal
Few Curry leaves
Salt to taste
2 tsp Oil

To Roast & Grind (Sambar Powder)

1/4 tsp Fenugreek seeds
2 tbsp Coriander seeds
8–10 Dried Red Chillies

To Grind (Coconut Paste)

2 tbsp Grated Coconut
2 Small onions
2 Garlic cloves
1/4 tsp Cumin seeds
(Optional: Skip garlic and small onions if preferred)

Step-by-Step Method

1. Prepare Sambar Powder

Heat a kadai and dry roast fenugreek seeds until lightly golden. Add coriander seeds and dried red chillies. Roast on low flame until aromatic. Cool and grind into a fine powder.

2. Make Coconut Paste

Grind coconut, small onions, garlic, and cumin seeds with a little water into a slightly coarse paste.

3. Cook Dal & Tamarind

Cook toor dal until soft and mash well. Soak tamarind in water and extract about 2 cups of tamarind juice.

4. Cook Vegetables

In a vessel, add tamarind extract, drumstick, brinjal, salt, and turmeric powder.

Heat oil in a pan, add a little fenugreek seeds, shallots, and green chillies. Sauté and add this to the tamarind mixture.

5. Make the Sambar

Cook until vegetables are tender. Add cooked dal and mix well.

Add raw mango pieces, ground sambar powder, and coconut paste. Mix well, adjust water if needed.

Add asafoetida powder and bring to a boil. Add chopped coriander leaves and simmer for 7 minutes.

6. Tempering

Heat oil, add mustard seeds, urad dal, and curry leaves. Let it splutter and pour over the sambar. Cover and rest for a few minutes.

Serving Suggestions

Serve hot with:

Steamed Rice

Vazhaikkai Puttu

Aviyal

Potato Fry

Tips for Best Taste

Use fresh raw mango for a natural tangy flavor

Do not over-roast fenugreek seeds (it may turn bitter)

Coconut paste adds body and traditional taste—don’t skip it

Let the sambar rest for a few minutes after tempering for best flavor

Comments

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