Name: Mango Pappu, How to Make Mango Pappu Recipe, Mamidikaya Pappu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Mangoes – 5 No. (Small size); Toor dal/ Kandipappu – 1 bowl (250 gms.); Water – Required qty.; Tomatoes – 1 bowl (2 medium-sized); Green chillies – 3 No.; Curry leaves – 2 tbsp.; Coriander leaves – 1 tbsp.; Turmeric powder – ¾ tbsp.; Oil – 6 tbsp.; Fenugreek seeds – ¼ tbsp.; Mustard seeds – ¼ tbsp.; Cumin seeds – ½ tbsp.; Garlic – 12 No.; Onions – 1 cup; Dry red chillies – 4 No.; Asafetida – a pinch; Salt – 3 tbsp.; Red chilli powder – 1 tbsp.

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

Usually, many kinds of dal recipes need sour and spiciness to give flavour. In our recipe, raw mango has tangling flavour so we avoided tamarind.

As mango plays an important role in giving a sour taste, it’s important to choose the right mango for our recipe. There are many variants in mango. Some of us put mango slices along with dal in a pressure cooker but you don’t get any piece of mango to eat.

If you like to eat mango slices along with dal then we off the flame of the pressure cooker when dal is half cooked or cook separately and add them. Second option best suits its hassle-free.

Contents

TIPS to make perfect Mango Pappu Recipe:

Based on the sourness of mango, adjust the number of mangoes.
If you want mango pieces to touch while eating then cook separately or else add them in a pressure cooker along with dal.
Adult and sour variant mangoes best suits this recipe.
In order to enhance the flavour of this recipe, we can add ghee at the end of the recipe.
Adding a pinch of turmeric powder and a spoon of oil to dal will make it soft while pressure cooking.
If you do not like the flavour of hing in mamidikaya pappu then skip this ingredient.
Adding a pinch of turmeric powder and a spoon of oil to dal will make it soft while pressure cooking.
As mangoes are sour in taste, we need to adjust the number of tomatoes. They are added to enhance the flavour of this recipe.

Mango Pappu, How to Make Mango Pappu Recipe, Mamidikaya Pappu

Mango Pappu or Mamidikaya Pappu is one of the South Indian summer special dishes.

Course Side Dish

Cuisine Andhra, Indian

Keyword Mango Pappu

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Calories 280 kcal

Author Uppada Lakshmi

Ingredients

Mangoes – 5 No. Small size
Toor dal/ Kandipappu – 1 bowl 250 gms.
Water – Required qty.
Tomatoes – 1 bowl 2 medium-sized
Green chillies – 3 No.
Curry leaves – 2 tbsp.
Coriander leaves – 1 tbsp.
Turmeric powder – ¾ tbsp.
Oil – 6 tbsp.
Fenugreek seeds – ¼ tbsp.
Mustard seeds – ¼ tbsp.
Cumin seeds – ½ tbsp.
Garlic – 12 No.
Onions – 1 cup
Dry red chillies – 4 No.
Asafetida – a pinch
Salt – 3 tbsp.
Red chilli powder – 1 tbsp.

Instructions

Wash dal and transfer to a pressure cooker, add water in a ratio dal:water=1:2.
In order to get good essence to dal, we need to add curry leaves, tomatoes, green chillies, little turmeric powder, oil and coriander leaves.
Close the lid of the pressure cooker and cook for 4 whistle blows.
During pressure cook, dal absorbs the flavours of all these ingredients and becomes soft.
Remove the skin of the mangoes. If they are garden fresh and free from chemicals we need to remove the skin, just cut into medium-sized pieces and keep aside.
In a kadai or wok add 6 tbsp. oil once it’s hot, add mustard seeds, fenugreek seeds, cumin seeds, crushed garlic cloves.
Add onions, curry leaves, dry red chillies and sprinkle a pinch of asafetida and sauté for a while.
Once onions turn soft, add mango pieces, salt and turmeric powder. Mix and cook for 5 minutes till they turn soft.
When raw mango is cooked, they become soft and tend to stick to the bottom so it’s a good idea to check the status.
Add cooked dal and gently mix so that mangoes are not mashed.
Sprinkle salt and red chilli powder, add extra water to dilute.
Cook for a minute or two till you get your required consistency or become thick.
Garnish Mango pappu or Mamidikaya Pappu with coriander leaves and serve hot.

Recipe Video

How to make Mango Pappu Recipe:

In a pressure cooker add toor dal and required water, clean dal and drain excess water.

Add two bowls of water, tomatoes, green chillies and curry leaves.

water, tomatoes, green chillies and curry leaves

Continue adding coriander leaves, ¼ tbsp. turmeric powder, 1 tbsp. oil and pressure cook for 4 whistle blows.

Add coriander leaves, turmeric powder, oil

While dal is being cooked, prepare mangoes. Peel the skin and cut into small pieces.

peel mango skin to make mamidikaya pappu

When you open the lid of a pressure cooker, dal gets cooked to soft which do not need even mashing. The only thing you need to do is to stir spatula for a second.