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
« 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
- Take one medium size raw mango, clean and cut the stalk
- In a pressure cooker add 1 medium glass of water and pressure cook mango.
- Peel the skin of boiled mango when it gets cool
- 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.
Tips
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
