Mamidikaya Pappu - Raw Mango Dal - మామిడికాయ పప్పు

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Gayatri Vantillu | గాయత్రి వంటిల్లు | YouTube India Top Chef 2014

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Recipe Text


    •  Pigeon peas(Arhar Dal) – 1/2 cup(50ml cup)
    • Small Sour Mango –1/2
    • Green Chilies – 3
    • Curry Leaves – Few
    • Oil – 2tsps
    • Black Gram – 1 1/2tsps
    • Fenugreek Seeds – 3 seeds
    • Mustard Seeds – 3/4 tsp
    • Cumin Seeds – 3/4 tsp
    • Asafoetida – Little
    • Red Chilli Powder – a little less than 1/4 tsp
    • Turmeric Powder – a little less than 1/4 tsp
    • Salt To Taste

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Take dal in a bowl and wash. Pour water over the dal and keep aside. Take the raw mango and clean it. Peel the skin and cut into small pieces. Add these mango pieces to the dal. Place this bowl in a pressure cooker and cook. Just before the pressure develops in the pressure cooker and it is about to whistle make the flame low and cook for 15 minutes. Before switching it off, make the flame high for a little while. Give a standing time till the entire pressure is gone. With the pressure inside, the pressure cooker the dal will be cooked completely even after we remove it from flame. Clean and wash the green chilies. Make slits in them longitudinally and keep aside.
    Take out the dal from cooker. Add red chili powder, turmeric powder and salt to the dal and keep aside. 


    Heat a pan and add oil to it. When oil is hot add mustard seeds. Then add fenugreek seeds and fry. When the seeds are golden brown in color add mustard seeds followed by cumin seeds. Fry well. Then add green chilies and fry. Then add curry leaves and mix. Finally add asafoetida and fry well. To this seasoning add the cooked dal along with the chili powder, turmeric powder and salt.  If required add some water and mix well. Cover the pan and cook on slow flame for 5 minutes. After 5 minutes the dal will be ready with the right consistency. Let the dal be a bit watery. As it cools down it becomes thick. Transfer this dal to a serving bowl. Serve hot with any pickle or just as it is.

    Point To Remember:

    Remember to add fenugreek seeds in the seasoning whenever you prepare a sour dish. It gives a nice flavor when fried in oil. That is the combination. Whenever we use lemon, tamarind or mango use of fenugreek seeds in the seasoning. 


    Enjoy !!!!!!!!!!!!!!

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    Anonymous said...

    Hi Ms.Gayatri,

    First of all ,thankyou so much for sharing your wonderful recipes ,tips and health suggestions with us.I feel like iam eating my mom's food after 5years as i got married and moved to USA 5yrs back.I get very little time to spend on cooking ,so sometimes i might end up spoiling, but now i enjoy prepairing your recipess which are for sure a super hit recipes and no failures as i follow your proportions of mentioned ingredients.

    May i request you for recipes like sambhar,rasam,gharam masala,and other spice powders.And also variety rice recipes,snacks,tiffins,breakfast recipes,traditional sweet recipes ,naivedyam recipes ,lunch box recipes, healthy foods for 4year old kids(my son) etc???


    January 3, 2009 7:49 AM

    AnonymousAnonymous said...

    I was surfing net for Indian Recipes and I hapened to find your personal website. It is an amazing contribution to the society. I am basically from Andhra living in New York City, and thanks for your website.


    January 3, 2009 7:51 AM

    AnonymousAnonymous said...


    mee vantillu videos chala bavunnayi andi. mee videos choosina tharuvatha chaala kotha vishayaalu thelusu kunnamu. naenu appudu appudu maa avidatho paatu vonta chaesthuntaanu. meeru choopinchina vantalu meemu thappaka chaesukuni anandisthamu. mee videos chalaa sphoorthini ichaayi. aa vantalaki upakraminchae mundara aa videos pettinanduku, maa ruchulu therchali ani asinchinanduku, mee abhirachiki maa johaarlu.


    January 3, 2009 7:53 AM

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