Mango is called as mamidikaya in telugu and mango cooked with dal called as Mamidikai Pappu. It’s a very traditional recipe from Andhra Pradesh.
I saw this recipe in a tamil weekly magazine. I followed that recipe with very little variation. It turned out to be very delicious. It’s important to use sour mangoes for this recipe.
All of us loved it at home. Hope you all would enjoy too:)
Chopped raw mangoes- 11/2 cups
Chopped onions- 1/2 cup
Chopped tomatoes- 1/2 cup
Garlic pods- 2 crushed
Tamarind- plum sized
Tuvar dal ( tuvaram paruppu) – 1/2 cup
Moong dal ( Pasi paruppu) – 1/4th cup
Green chillies slit- 2
Turmeric powder- 1/2 tsp
Grated jaggery- 1 tsp
Red chilli powder- 1 tsp
Coriander powder- 1 tsp
Sambar powder- 2 tsps
Salt to taste
Chopped coriander leaves- 1 tbsp
Oil- 2 tsps
Mustard- 1 tsp
Jeera- 1/2 tsp
Hing- 1/4th tsp
Wash and soak tuvar dal and moong dal for half an hour.
Drain the water, add 1/2 tsp of turmeric powder and pressure cook for 3 whistles. It should be cooked soft.
Squeeze well and extract tamarind juice.
Heat oil in a pan. Add mustard. When it starts spluttering add jeera, curry leaves and hing. Sauté for few seconds and then add crushed garlic and chopped onions.
Sauté till the onions turn pale.
Now add the chopped tomatoes and mangoes and mix well.
Add red chilli powder, coriander powder, sambar powder and salt to taste. Sauté for few mins and then add 1 cup water.
Cook till the mangoes become little tender.
Add the tamarind extract and grated jaggery and cook till the raw smell of tamarind goes.
Mash the cooked dal well, add 1 cup of water, mix well and add to the boiling gravy. Mix well. Add more water if required and check for the seasonings.
Let it simmer on a medium flame for 10 mins.
Garnish with chopped coriander leaves and serve hot with steamed rice / roti / Idli / dosa