Mango dal recipe/ Mamidi kaya pappu

 

Mango dal/ Mamidikaya pappu

Raw mangoes

 Raw mango or green mango is a versatile fruit that can be used in a plethora of recipes, from appetizers to desserts. It is a staple in Indian cuisine, where it is used in chutneys, pickles, and curries. Raw mango has a sour and tangy taste that can add a fresh and zesty flavor to your recipes. Here are some easy and delicious raw mango recipes that you can try. Green mangoes are rich in nutrients  with many health benefits. Green mangoes are  high in Vitamin C, Vitamin A, calcium, and magnesium which are useful for releasing toxins from your body.

We can make various dal   recipes with green mangoes in summer season.

You might like my other dal recipes also here:

Vakkaya Pappu / Pickleberry dal

Tomato pappu ( Dal with tomato)

Totakura pappu with Moong dal

 Mango dal with toor dal: This recipe combines the goodness of toor dal with the sourness of mangoes, resulting in a delicious and nutritious dish.

Mango dal with moong dal: This recipe is a slightly lighter version of the above recipe, as moong dal is used instead of toor dal. It has a slightly different taste and texture, but is equally delicious.

Mango chana dal: In this recipe, chana dal is cooked with mangoes and a variety of spices to create a hearty and flavorful dish that is perfect for a cold evening.

Raw mango dal: This recipe uses raw mangoes instead of ripened mangoes, resulting in a tangy and delicious dal that is perfect for summer.

Sweet mango dal: This recipe combines the sweetness of ripe mangoes with the savory flavors of dal to create a unique and tasty dish that is perfect for any time of year.

Spicy mango dal: For those who like their food spicy, this recipe combines chilies and other herbs and spices with the sweetness of mangoes to create a flavorful and zesty dal that is guaranteed to please.

Mango sambar: This South Indian dish is a variation of the traditional sambar, with the addition of ripe mangoes adding an extra layer of sweetness and flavor.

Mango coconut dal: In this recipe, coconut milk is added to dal to create a creamy and flavorful dish that is perfect for serving over rice or with Roti.

Mango peanut dal: This recipe combines the sweetness of mangoes with the nutty flavor of peanuts to create a hearty and delicious dish that is perfect for lunch or dinner.

Mango rasam: This tangy and spicy dish is a South Indian specialty, with the addition of mangoes adding a sweet and sour twist to the traditional recipe.

In addition to that raw mango salad, aam panna, raw mango curry, raw mango pickles are more popular in different regions of India. These recipes are easy to make and perfect for summer season.

For making mango dal or mamidikaya pappu required ingredients are here:

Ingredients:

• Green mangoes - 2 medium sized
• Green chilies - 3 or 4
• Red chili - 1
• 1 sprig of Curry leaves 
• Turmeric powder - 1tsp
• A pinch of hing - 
• Salt as needed
• Oil - 1tbsp
• Mustard seeds- 1 tsp
• Cumin seeds - 1tsp

Method:

1.Wash and soak 1 cup of toor dal for 30 minutes.

2.In a pressure cooker, add the soaked dal, 2 cups of water, 1/4 tsp turmeric powder, and a pinch of salt. Cook for 3-4 whistles or until the dal is soft and cooked.

3.Peel and chop 2 green mangoes into small pieces.

4.In a pan, heat 2 tbsp oil and add 1/2 tsp of mustard seeds, 1/2 tsp of cumin seeds, chopped red chili, a pinch of hing (asafoetida), 8-10 curry leaves, and 2-3 green chilies chopped.

5.Add the chopped mangoes and cook for 2-3 minutes until they are slightly soft.

6.Add the cooked dal to the pan with the mangoes and mix well.

7.Add salt to taste and simmer for 5-7 minutes until the dal and mangoes are well combined.

8.Serve hot with rice or chapatis. Enjoy your raw mango toor dal with Sun dried Curd Chili Recipe - Majjiga Mirapakayalu - Voora mirapakayalu or Boodida Gummadi Kaya Vadiyalu Recipe - Ash Gourd Vadiyalu  as a side dish.

 

Mamidikaya pesara pappu pachadi

 Mamidikaya pesarapappu pachadi recipe/ Raw mango moong dal chutney.

A popular telugu recipe is mango pesarappu pacchadi. Besides being simple to prepare, it also tastes delicious. Most of your body's protein requirements are met by lentils, which are protein-rich.This chutney is also made in two types. One method is grind the moong dal along with mango slices after roasting and cooling. A second option is to soak the pesara pappu/ moong dal and grind it with chunks of mango. Either way, the chutney is delicious. So let me share both methods in more detail. 

Mangoes are excellent for making a variety of dishes in summer. If you like to visit my other raw mango recipes, please click the links below.

Ava baddalu/Instant mango avakaya

Allam avakaya/ Allam vellullui avakaya recipe

Magaya pickle

Nuvvula avakaya recipe/mango sesame seeds recipe

Mamidi menthi baddalu /mango menthi mukkalu recipe

Pesara Avakaya recipe

Sweet mango chutney recipe

mango turumu pachadi/ grated mango chutney recipe

Mango and coconut chutney

Here are the ingredients and method for making mango pesera pappu chutney.

First method:

Ingredients:

• Raw mango -1
• Moong dal - 1/2 cup
•  Red chilies -  4 or 5
• A pinch of hing (Asafoetida) 
• Salt - As required/ 
• Curry leaves 
• Mustard seeds- 1 tsp
• Cumin seeds - 1 tsp
• Oil - 1 tbsp

Method:

1. Firstly, dry roast the moong dal and set aside. 
2. After that dry roast the red chilies. Let them cool.
3. Grind the moong dal and red chillies into a coarse powder in a mixer jar.
4. Wash the mangoes , remove the outer skin with peeler.
5. After adding the mango and salt to taste, grind the mixture into a little coarse paste using water.
6. Transfer  the above paste to a bowl .
7. Heat oil in a pan, crackle the mustard seeds. Then  add cumin seeds, hing, and curry leaves. 
8. Add the tempering to the above chutney.
9. Now the mamidikaya pesarapappu/ raw mango moongdal  chutney is ready to serve.
10. It will not be kept at room temperature for one day. In the refrigerator, this can be stored for up to four days.

2nd method:

Ingredients:

• Raw mango -1
• Moong dal - 1/2 cup
•  Red chilie - 1 broken
• Red chili powder - 1 tbsp
• A pinch of hing (Asafoetida) 
• Salt - As required/ 
• Curry leaves 
• Coriander leaves
• Mustard seeds- 1 tsp
• Urad dal - 1 tsp
• Cumin seeds - 1 tsp
• Oil - 1 tbsp

Method:

1. Wash the mango and  use the vegetable peeler to remove the skin off the mango.
2. Chop the mango  into cubes.
3. Wash and soak the moong dal for about 15 minutes. Grind the chopped mango, soaked moong dal along with red chili powder and salt to a coarse paste.
4. Heat a kadai with oil, add mustard seeds, let them splutter, then add cumin seeds, urad dal, broken red chili, hing   and curry leaves afterwards. 
5. Mix this tempering to the ground paste. Mix the grated coriander with the chutney.
6. Serve with steamed rice along with ghee.

# Mamidikaya pesarapappu pachadi recipe/ Raw mango moong dal chutney.

A popular telugu recipe is mango pesarappu pacchadi. Besides being simple to prepare, it also tastes delicious. Most of your body's protein requirements are met by lentils, which are protein-rich.This chutney is also made in two types. One method is grind the moong dal along with mango slices after roasting and cooling. A second option is to soak the pesara pappu/ moong dal and grind it with chunks of mango. Either way, the chutney is delicious. So let me share both methods in more detail. 

Mangoes are excellent for making a variety of dishes in summer. If you like to visit my other raw mango recipes, please click the links below.

Ava baddalu/Instant mango avakaya

Allam avakaya/ Allam vellullui avakaya recipe

Magaya pickle

Nuvvula avakaya recipe/mango sesame seeds recipe

Mamidi menthi baddalu /mango menthi mukkalu recipe

Pesara Avakaya recipe

Sweet mango chutney recipe

mango turumu pachadi/ grated mango chutney recipe

Mango and coconut chutney

Here are the ingredients and method for making mango pesera pappu chutney.

First method:

Ingredients:

• Raw mango -1
• Moong dal - 1/2 cup
•  Red chilies -  4 or 5
• A pinch of hing (Asafoetida) 
• Salt - As required/ 
• Curry leaves 
• Mustard seeds- 1 tsp
• Cumin seeds - 1 tsp
• Oil - 1 tbsp

Method:

1. Firstly, dry roast the moong dal and set aside. 
2. After that dry roast the red chilies. Let them cool.
3. Grind the moong dal and red chillies into a coarse powder in a mixer jar.
4. Wash the mangoes , remove the outer skin with peeler.
5. After adding the mango and salt to taste, grind the mixture into a little coarse paste using water.
6. Transfer  the above paste to a bowl .
7. Heat oil in a pan, crackle the mustard seeds. Then  add cumin seeds, hing, and curry leaves. 
8. Add the tempering to the above chutney.
9. Now the mamidikaya pesarapappu/ raw mango moongdal  chutney is ready to serve.
10. It will not be kept at room temperature for one day. In the refrigerator, this can be stored for up to four days.

2nd method:

Ingredients:

• Raw mango -1
• Moong dal - 1/2 cup
•  Red chilie - 1 broken
• Red chili powder - 1 tbsp
• A pinch of hing (Asafoetida) 
• Salt - As required/ 
• Curry leaves 
• Coriander leaves
• Mustard seeds- 1 tsp
• Urad dal - 1 tsp
• Cumin seeds - 1 tsp
• Oil - 1 tbsp

Method:

1. Wash the mango and  use the vegetable peeler to remove the skin off the mango.
2. Chop the mango  into cubes.
3. Wash and soak the moong dal for about 15 minutes. Grind the chopped mango, soaked moong dal along with red chili powder and salt to a coarse paste.
4. Heat a kadai with oil, add mustard seeds, let them splutter, then add cumin seeds, urad dal, broken red chili, hing   and curry leaves afterwards. 
5. Mix this tempering to the ground paste. Mix the grated coriander with the chutney.
6. Serve with steamed rice along with ghee.

Tags:

#Mamidikaya pesara pachadi recipe

#Pesara pappu mamidikaya chutney recipe

#Mango moongdal chutney recipe

#Roti pachallu

Kaya avakaya/ Stuffed mango pickle recipe

How to make Kaya avakaya/ stuffed mango pickle/ గుత్తి మామిడి ఆవకాయ / Stuffed Mango Pickle Recipe/ Endu avakaya (Dried mango pickle),Andhra style stuffed mango pickle recipe.

stuffed mango pickle recipe

 Pickling is a combination of excellent preservation techniques and fine ingredients.The pickles my mom prepared in my childhood days were so numerous. The word kaya avakaya, literally meaning stuffed mango pickle.I learn the pickling process of mango pickle from my mother and sister who  are experts in our family. 

The stuffed mango pickle is known as  Kaya avakaya/  గుత్తి మామిడి ఆవకాయ , dried mango stuffed pickle(ఎండు ఆవకాయ ) too. Mango cutting is avakai's key step, and it can be done in all markets during mango season.

 One of my favorite traditional foods which is rarely made these days is kaya avakaya pickle. Pickle remains good until the following mango season. There is also an addition of jaggery to this pickle in some regions. You can add jaggery to this pickle by powdering it and mixing with the masala.

You might also like my other raw mango pickles here:

Magaya pickle

Allam avakaya/ Allam vellullui avakaya recipe

Pesara Avakaya recipe

Nuvvula avakaya recipe/mango sesame seeds recipe

Mamidi menthi baddalu /mango menthi mukkalu recipe

Ava baddalu/Instant mango avakaya

Sweet mango chutney recipe

mango turumu pachadi/ grated mango chutney recipe

Mango and coconut chutney

You can find the ingredients required for Kaya avakaya/ stuffed mango pickle recipe below:

Ingredients:

• Raw mangoes - 4
• Red chili powder - 1 glass
• Mustard powder - 1 glass
• Salt - 1 glass
• Roasted fenugreek powder - 2 tsps
• Turmeric - 2 tsps
• Sesame seeds oil - 1 glass
• Asafoetida (inguva)-1 tsp

Preparation:

1. Wash and wipe out the mangoes with a cotton towel.
2. Cut the top part of the mango and slit them lengthwise into 4 without cutting them completely.
3. Remove the soft seed inside.
4. In a bowl, mix the above powders i.e mustard powder, salt, turmeric powder, red chili powder and hing.
5. Pour the oil to the above mixture and  mix thoroughly.
6. Then stuff the above mix inside of the each mango.
7.  Place them in a jar for 3 days. The juice of the pickle appears after 3 days.
8. The pickle should be kept in bright sunlight    It takes about 3 to 4 days  for it to be completely dry. 
9. Keeping this pickle under dry conditions allows it to stay fresh for many months.
10. Always serve pickles with a dry spoon or ladle.
11. You can separate the mango pieces and mix the inside stuff with steamed rice by adding gingelly oil.
12. The taste will be heavenly. It can be served in curd rice too.

Tags:

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#Stuffed mango pickle

#guthi mamidi kaya pickle recipe

#Endu avkaya

#dry mango pickle

#jaggery avakaya

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Magaya pickle recipe

Magaya pickle recipe has a great sour taste and mouth-watering taste. How to make  Magaya pachadi? Magaya, or dry mango pickle, is another variation of an andhra classic pickle made in summer using sun dried mango pieces .                                                                                                                   

magaya pickle

Andhra pradesh, the southern state of India, is famous for mango magaya pickles. Magaya pickle is used not only in rice but also as a side dish in yoghurt rice. Additionally, chutney mixed with chopped onions, green chilies, and yoghurt in Magaya chutney is also served with breakfast items. We can make Salads, mango rasam, mango pappu, mango pachadi, mango rice, raw mango juice, etc., with raw mangoes.

                 

You might also like these other variants of raw mango pickles below: 

Allam vellulli mango avakaya 

   

Pesara avakaya recipe

Nuvvula avakaya/ Sesame seedsMango pickle                                                

Ava baddalu/Instant avakaya recipe

Mamidi menthi baddalu/mango menthi mukkalu

Mamidikaya turumu pachadi |Grated Mango pickle

          

Mango and coconut chutney

                                         

The following are the precise measurements.  for mango magaya pickle recipe.

Ingredients:

• Raw mangoes - 3
• Turmeric powder - 1 tsp
• Roasted fenugreek powder ( methi powder) - 1 tbsp
• Salt - 3 tbsps
• Hing - 1 tsp
• Red chili powder - 2 tbsps
• Sesame Oil - 2 tbsps

Method:

• Wash and wipe the mangoes with a cotton cloth.
• Peel the outer skin of the  mangoes and cut them  into thin slices.
• Mix them well and cover with a lid. Keep aside for 2 days.
• On the third day,  squeeze out the mango slices and separate the  mango liquid in a container.
• Spread the mango slices on a plastic sheet or steel plate.
•  Sun dry the mango slices for one complete day.
• The slices should not dry out completely. They should be soft to touch.
•  Place the mango liquid along with the mango slices. 
• Heat oil in a pan and crackle mustard seeds, then add asafoetida  and  chopped red chili to it and  fry.
•  Let the tampering cool completely.
• Add the dried mango slices to the mango liquid juice.
• Now add the red chili powder and methi mustard powder to the juice.
• Add the tadka along with oil to the mango slices. Mix with a ladle.
• Transfer  the  pickle to a  ceramic jar and preserve the Magaya pickle  for 2 weeks
• After 2 weeks, the pickle is ready to eat.
• Serve with steamed rice by adding ghee.
• The shelf life of  magaya pickle  is more than 1 year.

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Allam vellulli avakaya/ mango ginger garlic pickle

Allam avakaya Telangana style/ Allam vellulli mango pickle

 How to make Allam vellulli mango avakaya?  Preparation of mango avakaya with ginger garlic paste.

Allam vellulli avakaya/ mango ginger garlic pickle

Allam vellulli mango avakaya

This pickle is traditional  telangana style mango pickle. Mango pickles are my favourite during the  summer season. The pickle is one I learned from my house owners when I was living in Mahaboobnagar, The allapu avakaya is a variation of the regular avakaya pickle, that is made with ginger garlic paste to cut mangoes.Adding ginger and garlic paste to the mango pickle, gives a new taste to the pickle and enhances its flavor.

It goes well with rice as well as breakfast items like idli and dosa.

You might also like other raw mango recipes below:

Pesara avakaya recipe

Nuvvula avakaya /Sesame seeds recipe

Mamidi menthi baddalu /mango menthi mukkalu recipe

Ava baddalu/Instant mango avakaya

Sweet mango chutney recipe

mango turumu pachadi/ grated mango chutney recipe

Mango and coconut chutney

Magaya pickle recipe/ Dry mango pickle

To make this mango pickle below ingredients are needed :

Ingredients :

   

       

• Mangoes - 2

• Oil - 1 cup.

• Mustard seeds - 1 tea spoon.

• Cumin seeds - 1 tea spoon.

• Ginger garlic paste - 2 tablespoons.

• Turmeric powder - 1 tea spoon.

• Mustard powder - 1 tea spoon.

• Cumin powder - 1 pinch

•  Fenugreek powder - 1tsp

Red chili powder - 2 table spoons

Salt - 2 tbsps /or as needed

Garlic pods

Preparation:

wash the mangoes and wipe out with a cotton cloth.Dry for some time until no signs of water .

The mangoes should be cut into thick wedges with the inner shell intact.

Heat oil in a pan and add mustard seeds, cumin seeds let them crackle. 

Now  add ginger garlic paste and fry until it amits a nice aroma. The tampering for the pickle is ready.

Take a bowl, add mango pieces, turmeric powder, mustard powder, cumin powder, fenugreek powder, garlic cloves, red chili powder, salt and mix thoroughly.

Now add the ginger garlic paste along with tempering. Mix again.

Transfer into a jar and set aside for 3 days. 

 Stir the pickle with a laddle everyday .

Serve with steamed rice or any tiffins like idli, dosa.

Tags:

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Pesara Avakaya Recipe

 How to make Pesara Avakaya / mango mung dal avakaya?

Mung dal is known as Pesara Pappu in Telugu. This pickle from south Indian origin is a traditional Telugu dish.Pesara avakaya pickle or chutney recipe preparation is very easy.

I would like to share  a new recipe Pesara avakaya in Summer Special mango avakaya series.Hope all you will like this healthy recipe.Moongdal avakaya doesn't contain mustard powder or fenugreek powder. The title of the recipe suits the dish .Main ingredient for this recipe is moong dal powder. Moong dal is the split form of whole mung beans . An instant pickle, this summer condiment is a popular choice. I remember my mom making these mango pesera avakaya pickle during the summer season. Many of the avakaya recipes my mom prepared are available on this site.

You may also like other mango chutneys/ pickles below:

Nuvvula avakaya

Ava baddalu/Instant mango chutney 

Mango and coconut chutney 

Mamidi turumu pachadi/grated mango chutney

Mamidi menthi baddalu/ mango menthi mukkalu 

 Sweet mango chutney recipe

 

Pesara avakaya/ mango pickle with  mung dal powder

 

Ingredients :

1. Raw mango pieces  : 1 cup

2. Split moong dal         : ½ cup

3. Hing ( asafoetida  ) ; 1 tsp                 

4 Turmeric powder :1 tsp              

5. Salt                        : ½. Cup

6. Red chili powder -1 tbsp

7. Oil ( gingelly oil is preferable ) :      : 1 cup    

 

Method:

 

1. Wash the mangoes and wipe out with a cotton cloth.
2. Chop them into cubes.
3. Dry roast the moong dal and set aside.
4. Grind to a fine powder after cool.
5. In a bowl, add mung dal powder, red chili powder, hing, turmeric powder, salt and mix thoroughly
6. Add raw mango pieces to the above and mix with a ladle.
7. Add oil to the mixture gradually and mix again.
8. Rest the mango pesara avakai in a jar for 1 day.
9. On the next day, stir the pickle all over.
10. To have more pickle, just increase the quantity of the items.
11. It is not recommended to keep pickle outside for more than a week. It may be stored in the fridge for up to 15 days.
    

  

Recipe card :

Ingredients	Directions
·         Raw mango pieces  : 1 cup ·         Split moong dal         : ½ cup ·         3. Hing ( asafoetida  ) ; 1 tsp                  ·         4 Turmeric powder :1 tsp               ·         Salt                        : ½. Cup ·         Red chili powder -1 tbsp   7. Oil ( gingelly oil is preferable ) :      : 1 cup	Wash the mangoes and wipe out with a cotton cloth. Chop them into cubes. Dry roast the moong dal and set aside. Grind to a fine powder after cool. In a bowl, add mung dal powder, red chili powder, hing, turmeric powder, salt and mix thoroughly Add raw mango pieces to the above and mix with a ladle. Add oil to the mixture gradually and mix again. Rest the mango pesara avakai in a jar for 1 day. On the next day, stir the pickle all over. To have more pickle, just increase the quantity of the items. It is not recommended to keep pickle outside for more than a week. It may be stored in the fridge for up to 15 days.
Tips:	4. For best  taste, use gingelly oil in preparation of this chutney.
1. Consume this pickle after by mixing the pickle all over again.
2. Store in refrigerator for better shelf life.
3.If you pickle with wet hands , this pickle will spoil the very next day.

 

 

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Nuvvula avakaya

Nuvvula avakaya / Telangana special Nuvvula Avakaya recipe /Uppavakaya recipe

Nuvvula avakaya or sesame seeds pickle with mangoes is a traditional Telangana special recipe.

  In Telugu tradition, Nuvvula Avakaya Pickle is made as a traditional pickle. This recipe is also known as uppu avakaya  or uppu chutney.This pickle is unique because it contains no chili powder. It is incredibly delicious even without any chili powder. This pickle tickles our taste buds with its unique flavor.

We used to get this pickle from my mother-in-law in summer. While it was not spicy, my children loved it.

You might also like my other mango chutney recipes here: Click the below links ;

Mamidi menthi baddalu/mango menthi mukkalu

Ava Baddalu / Instant avakaya

Mamidikaya Turumu Pachadi - Grated Mango pickle

Mango and coconut chutney

Sweet Mango Chutney Recipe

Dry mango pickle/ magaya pickle

Allam avakaya/ Allam vellullui avakaya recipe

Pesara Avakaya recipe

Here are the ingredients you will need to make this pickle. 

Ingredients:

• Raw Mangoes – 2
• Sesame seeds ( nuvvulu) -  2 tbsps
• Mustard powder - 2 tbsps
• Salt - 1 & 1/2 tbsps ( as required)
• Turmeric powder - 1 tsp
• Ginger garlic paste - 1 tsp
• Roasted fenugreek  (Methy powder) powder - 1 tsp
• Red chilies - 2
• Oil - 2 tbsps

Procedure:

1. Wash the mangoes in salted water. Wipe them out with a cotton cloth.
2. Cut them into cubes. Remove the seeds.
3. Fry sesame seeds and make into a powder.
4. Cut the red chilies .
5. In  a pan heat oil, add  mustard seeds, cumin seeds, crushed red chillies and fry for 3 to 4 mins. . Then add ginger garlic paste and fry for few more minutes.Switch off the stove and keep aside.
6. In a bowl add sesame powder,turmeric powder,mustard powder, salt and mix well.
7. Add mango cubes to the above mixture and mix thoroughly.
8. Now add the tempering, including oil and again mix them well.
9. Pour 1 tablespoon of oil and mix well.
10. The pickle can be stored 1 month in room temperature.

 

Recipe card:    

  

Ingredients	Directions
Raw Mangoes – 2 Sesame seeds ( nuvvulu) -  2 tbsps Mustard powder - 2 tbsps Salt - 1 & 1/2 tbsps ( as required) Turmeric powder - 1 tsp Ginger garlic paste - 1 tsp Roasted fenugreek  (Methy powder) powder - 1 tsp Red chilies - 2 Oil - 2 tbsps	1.     Wash the mangoes in salted water. Wipe them out with a cotton cloth. 2.     Cut them into cubes. Remove the seeds. 3.     Fry sesame seeds and make into a powder. 4.     Cut the red chilies . 5.     In  a pan heat oil, add  mustard seeds, cumin seeds, crushed red chillies and fry for 3 to 4 mins. . Then add ginger garlic paste and fry for few more minutes.Switch off the stove and keep aside. 6.     In a bowl add sesame powder,turmeric powder,mustard powder, salt and mix well. 7.Add mango cubes to the above mixture and mix thoroughly. 8.Now add the tempering, including oil and again mix them well. 9.Pour 1 tablespoon of oil and mix well. 10.The pickle can be stored 1 month in room temperature.

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