The Mamidikaya Pesara pappu Pachadi is a special andhra style raw mango moong dal chutney which is an excellent one to take along with steamed rice and ghee or it is excellent to take along dosa or idli; Most of the Andhra people like to take pachadi with steamed rice and a spoonful of ghee. If you visit any Andhra restaurant, you are sure to be served with some kind of pachadi or podi as part of thali meal. This Mamidikaya pesara pappu pachadi can be served along with Dosa, Upma or Idli to enjoy morning breakfast. Today I am sharing the traditional chutney made with raw mango and moong dal which is a typical summer recipe and made during the mango season. Mango pesara pappu pachadi is a healthy chutney which is rich in proteins, Vitamin C, anti oxidants and nutrients.
Now let us see how to make Mamidikaya Pesara pappu pachadi in Andhra style.
Ingredients required :
This is one of the best pachadi receipe in Andhra Pradesh
If you want to know about more Indian recipes, you can visit my other blog on Indian Recipes.
Now let us see how to make Mamidikaya Pesara pappu pachadi in Andhra style.
Ingredients required :- Raw mango - 3/4 cup peeled and cut into pieces
- Moong dal - 1/2 cup ( pesara pappu )
- Dry red chillies - 4 nos or 5 nos
- Jaggery - 1/2 tea spoon ( this is optional - can be used if mango is very sour )
- Cumin seeds ( jeera ) - 1 table spoon
- Salt to taste
For tempering :
- Mustard seeds - 1/2 tea spoon
- Split urad dal - 1/2 tea spoon
- Dry red chilli - 1 no tear and de-seed
- Asafoetida - 1/4 tea spoon
- Curry leaves
- Oil - 2 tea spoons
- A pinch of Hing
- Method for making Mamidikaya pesara pappu pachadi
- Here is a step by step method of preparing Mamidikaya pesara pappu pachadi.
- First dry roast the moong dal in a pan on a low flame till it turns red in color. Remove and set it aside to cool
- Now dry roast the cumin for 3 minutes on low flame and add red chillies and roast for less than a min. Remove and set aside to cool
- Next grind the roasted moong dal, red chillies and cumin to a coarse powder. Add the chopped mangoes pieces, salt and jaggery to a slightly coarse paste adding very very little water. Remove the pachadi to a serving bowl and prepare the tempering.
- Heat the oil in a small pan. Once it is hot, add mustard seeds and allow to splutter. Add the split urad dal and allow it to turn red. Add the red chillies, curry leaves and asafoetida, saute for few seconds and then turn off the heat.
- Pour this tempering over the pachadi and serve with steamed rice and ghee.
- First dry roast the moong dal in a pan on a low flame till it turns red in color. Remove and set it aside to cool
- Now dry roast the cumin for 3 minutes on low flame and add red chillies and roast for less than a min. Remove and set aside to cool
- Next grind the roasted moong dal, red chillies and cumin to a coarse powder. Add the chopped mangoes pieces, salt and jaggery to a slightly coarse paste adding very very little water. Remove the pachadi to a serving bowl and prepare the tempering.
- Heat the oil in a small pan. Once it is hot, add mustard seeds and allow to splutter. Add the split urad dal and allow it to turn red. Add the red chillies, curry leaves and asafoetida, saute for few seconds and then turn off the heat.
- Pour this tempering over the pachadi and serve with steamed rice and ghee.
If you want to know about more Indian recipes, you can visit my other blog on Indian Recipes.
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