Mentham/Raw Mango Sambar

«    Mentham is an authentic dish of Telangana cuisine mostly prepared during mango/summer season.

«       The name mentham is derived from menthulu means fenugreek seeds in Telugu

«       This dish is prepared using raw mango pulp and a spice mix which is prepared by roasting and pounding lentils and fenugreek seeds

«       Mentham is another form of sambar without vegetables and garam masala

«       In some regions mentham is prepared with raw tamarind during harvest time

«    This spicy and tangy mentham /samabr is served with rice/Jonna rotte/makka rotte

«     Jonna means sorghum in english and makka rotte means flat bread made with maize

«     Tastes good when served with hot rice with ghee/clarified butter.

« Cuisine – Telangana, India

«  Recipe type – lunch/dinner

«  Preparation time – 15 minutes

«  Cooking time – 20 minutes

«  Total time – 30-35 minutes

«  Serves 5-6

Mentham Recipe


« Ingredients

« Green chillies – 10 –12

« Fenugreek powder/menthipodi – 1 tbs

« Boiled Raw mango pulp – 1 cup

  Ingredients for tempering

« Oil – 5 tsp

« Mustard seeds – 1 tsp

« Cumin seeds – 1 tsp

« Turmeric powder – ½ tsp

« Salt – as per your requirement

« Curry leaves – 10-12« Coriander leaves.

check the link below for Fenugreek powder/Menthi podi


Mango pulp preparation

  1. Take one medium size raw mango, clean and cut the stalk
  2. In a pressure cooker add 1 medium glass of water and pressure cook mango.
  3. Peel the skin of boiled mango when it gets cool
  4. Squeeze the mango pulp in a bowl using your palm/fingers.

Mentham Recipe Process

Step 1

Take a deep vessel/curry pan heat 5 tsp of oil, add mustard and cumin seeds let them crackle a few seconds.

Step 2

Add 10 slit green chillies , sauté them for 5 to 8 minutes until they become soft and light brown in colour

Step 3

Add ½ tsp of turmeric powder mix well, don’t burn the turmeric powder, cook in a slow flame

Step 4

Add boiled raw mango pulp and 2 cups of water mix together and cook for a minute

Step 5

Add salt as per your requirement, give a quick stir to the mix

Step 6

In a small mixing bowl take ½ cup menthi podi/fenugreek powder add 1 cup of water slowly to make a thick batter /paste

step 7


Now add prepared batter slowly into the boiling mango pulp ,mix gently while stirring continuously

step 8

Add 3 to 4 cups of plain water into the vessel/pan then stir slowly and cook , boil for 10 to 15 minutes until mentham becomes thick like sambar

Step 9

Switch off the flame then transfer the prepared mentham into a serving bowl 

Step 10

Garnish with fresh coriander leaves. Serve with Rice/Roti of your choice.


Ø  Use fresh mango pulp

Ø  Always remember to Cook in a low flame

Ø  Don’t burn green chillies while roasting

Ø  Mix fenugreek seed powder / menthi podi slowly while stirring continuously to avoid curdling of the sambar

Ø  Mentham/sambar should in semi thick

Ø  Avoid over cooking/boiling sambar/mentham as it may tends to become thicker as we cook more.

Health benefits of Raw Mango

v There are many health benefits of raw mangoes.

v Rich in essential nutrients and vitamins

v High in vitamin C and A

v low in calories and contains less sugar

v Consuming raw mangoes helps in metabolism

v Burns more calories and helpful in weight loss

v Prevents dehydration and cleans the liver

v Boosts cardiovascular system and blood circulation

v Good for skin hair teeth and eyes

v A real good source of fibre