Bonus Dish for Week 3:

Theme: A-Z  Vegetarian Dishes from Andhra Pradesh

Dish: M for Mamikidikaya Pappu (Raw Mango Dal)

This pappu for my first pick for the Letter ‘M’, but it fell off the regular A-Z Vegetarian dishes from A.P. truck because of various reasons. One reason was that I made ‘Nuvvulu-Mamidikaya pachadi’ for N and I didn’t want the same ingredient (mango) to be used in the dishes that I was posting on consecutive days. So for M I posted Menthikura pappu.


Mamidikaya pappu screams summer for me, even though we get good quality raw mangoes in the Indian store almost all year long. It is one of the dishes that is made on special occasions, festivals, when guests are visiting etc. If your mango is not sour enough, then feel free to add some tamarind paste.

This recipe is from “Cooking with Pedatha” cookbook. I loved the addition of jaggery at the very end, gives a ymmy twist to regular dal. 

Mamidikaya Pappu
Mamidikaya Pappu
Yum
Print Recipe
Servings Prep Time
4 serving 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 30 minutes
Cook Time
30 minutes
Mamidikaya Pappu
Mamidikaya Pappu
Yum
Print Recipe
Servings Prep Time
4 serving 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 30 minutes
Cook Time
30 minutes
Ingredients
  • 1 Mango Raw - small, peeled, seeded and diced
  • ½ cup Toor Dal
  • 2 chilies Green
  • 8 - 10 Curry leaves
  • 1 tsp Mustard seeds
  • ½ tsp seeds Fenugreeks (Menthulu/ methi )
  • ¼ tsp Asafoetida (Hing)
  • ½ tsp Turmeric
  • 1 red chili Dry
  • 1 tsp Jaggery (optional)
  • to taste Salt
Servings: serving
Instructions
  1. Pressure cook dal with turmeric powder to a soft consistency.
  2. In a saucepan, heat 1tbsp oil for tempering. Add the mustard seeds and once they start popping, add fenugreek seeds. Lower the flame and when the fenugreek start browning, add the red chilies. As they turn bright red, stir in the curry leaves and asafoetida.
  3. Next add the mango pieces; cover and cook for 10-15 minutes or until tender.
  4. Add 1 cup of water, salt and cooked dal and simmer for 4-5 minutes. Add jaggery in the end.
Recipe Notes

Serve over steamed rice with some fried sundried crisps or vadiyalu for a filling meal.

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0 thoughts on “Mamidikaya Pappu (Andhra Style Raw Mango Dal)”

  1. First time here, I saw your post on one of the FB pages and followed. Very nice blog. Mamidikaya pappu is a family favorite, hint of jiggery sounds delicious.

  2. My girls love this but they do not want the raw mango cooked. So this has to be made on a sunday. Will try this version.

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