Mango PappuMango Pappu – Mangoes are available abundantly in summer season, so we can call Mamidikaya Pappu as one of the summer special. South Indians prefer this recipe during summer season. It is served as a main course during summers.


Toor dal – 100 gms

Mango raw – 1

Green chilly – 2

Salt – 1 ½


For the popu/tadka


Garlic cloves – 5

Red mirchi – 1

asofoetida powder – ½ tsp

Mirchi powder – ½ tsp

Curry leaves – 1 sping

Mustard seeds – ½ tsp

Fenugreek seeds – ½ tsp

ghee – 2 tsp

Preparation of Mango Pappu:


  • Wash dal, add ¼ liter water and boil in a separate vessel
  • Mean while peel the raw mango and cut it into small pieces
  • When dal gets half cooked, add mango pieces and green chilly
  • Once boiling is done, mash  dal and mango in semi paste
  • Heat oil in a separate sauce pan for tadka and add garlic cloves, mustard seeds, fenugreek seeds, curry leaves, green chillies and asofoetida powder
  • Once popu/tadka is done add this to the mashed paste
  • Let it boil for a minute and serve hot with Coriander leaves.