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Mango Pappu, How to Make Mango Pappu Recipe, Mamidikaya Pappu
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Mango Pappu or Mamidikaya Pappu is one of the South Indian summer special dishes.
Course: Side Dish
Cuisine: Andhra, Indian
Keyword: Mango Pappu
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
  1. Wash dal and transfer to a pressure cooker, add water in a ratio dal:water=1:2.
  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.
  3. Close the lid of the pressure cooker and cook for 4 whistle blows.
  4. During pressure cook, dal absorbs the flavours of all these ingredients and becomes soft.
  5. 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.
  6. In a kadai or wok add 6 tbsp. oil once it's hot, add mustard seeds, fenugreek seeds, cumin seeds, crushed garlic cloves.
  7. Add onions, curry leaves, dry red chillies and sprinkle a pinch of asafetida and sauté for a while.
  8. Once onions turn soft, add mango pieces, salt and turmeric powder. Mix and cook for 5 minutes till they turn soft.
  9. 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.
  10. Add cooked dal and gently mix so that mangoes are not mashed.
  11. Sprinkle salt and red chilli powder, add extra water to dilute.
  12. Cook for a minute or two till you get your required consistency or become thick.
  13. Garnish Mango pappu or Mamidikaya Pappu with coriander leaves and serve hot.

Recipe Video