Tangy Raw Mango & Moong Dal Chutney – Mamidikaya Pesara Pappu Pachadi
Mamidikaya Pesara Pappu Pachadi Recipe – Raw Mango & Dal Chutney
Dive into the rich culinary traditions of Andhra Pradesh with this delightful Mamidikaya Pesara Pappu Pachadi, a tangy and nutritious chutney made with fresh raw mango and yellow moong dal. This vibrant side dish beautifully balances the tartness of mango with the earthiness of dal and the warmth of spices, making it an exquisite accompaniment to your favorite breakfast dishes or a simple meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Mango (chopped) | 1 mango |
| Yellow Moong Dal (split) | 1/2 cup |
| Dry Red Chillies | 2 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Jaggery | 1 teaspoon |
| Salt | To taste |
| Mustard Seeds | 1/2 teaspoon |
| Curry Leaves | 1 sprig |
| Dry Red Chillies | 2 |
| Asafoetida (hing) | 1 pinch |
| Sunflower Oil | For cooking |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 80 |
| Protein | 3g |
| Carbohydrates | 15g |
| Dietary Fiber | 2g |
| Fat | 3g |
Preparation Time
| Activity | Time |
|---|---|
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
Servings
| Servings | Quantity |
|---|---|
| 4 |
Cuisine and Course
| Cuisine | Course |
|---|---|
| Andhra | Side Dish |
Diet
| Diet | Type |
|---|---|
| Vegetarian |
Instructions
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Roast the Dal and Chillies: Start by roasting the yellow moong dal and dry red chillies in a dry griddle pan over medium heat until they are lightly browned and fragrant. This step enhances the flavors, giving the chutney a wonderful depth.
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Grind the Mixture: In a mixer jar, combine the roasted dal, the remaining dry red chillies, cumin seeds, jaggery, and a pinch of salt. Grind this mixture into a coarse powder.
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Add Raw Mango: Add the chopped raw mango to the mixer jar along with a little water. Blend again until you achieve a coarse mixture. Adjust the consistency by adding more water if needed, and taste for salt.
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Prepare the Tempering: In a kadai (wok), heat a couple of tablespoons of sunflower oil over medium heat. Once the oil is hot, add the mustard seeds. Allow them to splutter and then add the urad dal. Stir-fry until the dal turns a lovely golden brown color.
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Add Aromatics: Toss in the curry leaves, the remaining dry red chillies, and a pinch of asafoetida (hing). Let the curry leaves crackle for about 10 seconds, releasing their aromatic flavor into the oil.
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Combine and Serve: Pour this fragrant tempering over the prepared Mamidikaya Pesara Pappu Pachadi. Gently mix everything together, allowing the flavors to meld beautifully.
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Enjoy: Serve your Mamidikaya Pesara Pappu Pachadi alongside crispy dosa or a comforting bowl of Mini Idli Upma. This chutney not only adds a burst of flavor but also brings a vibrant touch to your breakfast table.
This Mamidikaya Pesara Pappu Pachadi is not just a dish; it’s a celebration of flavors and a tribute to traditional Andhra cuisine. Enjoy this chutney as part of your meals, and let its fresh and tangy notes awaken your taste buds!
