MAMIDIKAYA PAPPU

 

 

I have tasted bangnapalli,rumani,neelam and totapuri mango varieties. Among  these variants,I love the raw totapuri variant very much. This mango goes by varied names in different South Indian languages : Gini moothi in Kannada,killi mooku in Tamil,bangalora  and Totapuri in Telugu,because of its striking semblance to face and beak of a parrot. I often refer to this mango as beach mango or manga as it is known in Tamil; it is very popular across the beaches in Chennai.

 As soon as you enter the beach,you are greeted by heaped slices of this (totapuri) raw mango slathered with salt and chilli powder,sold on carts by the vendors.The taste of this variant is really irresistible and I chomp down half the mango in one go. I always incorporate this variant in many dishes. Today.I prepared pappu with this ( Totapuri)

Mamidikaya pappu is an authentic dish in Andhra pradesh. Pappu is a lentil-based preparation and an indispensable part of Andhra cuisine.You can  come across varied pappu variants involving tomato,spinach,ridge gourd,raw mango and any kind of greens. I love raw mango pappu a lot,as it has a nice sweet and sour taste. This dal preparation pairs well with plain rice with a dollop of ghee.

 

 

 

  

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INGREDIENTS :

STEAMED TOOR DAL-  1 CUP

GRATED RAW MANGO-  3/4 CUP

ONION CHOPPED- 1

GARLIC CHOPPED- 1 TSP

GREEN CHILLIES- 2 NOS

TURMERIC POWDER- 1/4 TSP

CHILLI POWDER- 3/4 TSP

SALT TO TASTE

FOR TEMPERING :

 

OIL- 3 TSP

GHEE- 2 TSP

MUSTARD- 3/4 TSP

FENUGREEK SEEDS- 1/2 TSP

CUMIN SEEDS- 3/4 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 2 SPRIGS

PROCEDURE :

1. Steam cook toor dal and keep it aside.

2. Prepare the seasoning with the ingredients cited in the column.

3. Add chopped onion.chopped garlic cloves,salt and saute till the onions turn translucent.

4. Now add in turmeric powder,chilli powder and saute for a couple of second. Now throw the mango gratings over this and saute for a few seconds.

5. Transfer the steamed lentil over the gratings and simmer in mild heat for a couple of seconds. Garnish with chopped coriander leaves.