Mamidikaya Pappu | Andhra Raw Mango Dal Recipe

Mamidikaya Pappu – A popular dal of andhra made by cooking raw mango with dal and other spices.

mamidikaya pappu

A variety of dal, chutneys made with vegetables, biryani, delicious curries – The delectable cuisine of andhra has much more to offer! Mamidikaya pappu (raw mango dal) is a popular dal of andhra that is usually served with steamed rice. It is made by cooking raw mango with dal which is then seasoned with spices. Green and red chillies balance the tangy taste of dal. Use sour and firm raw mangoes for an excellent taste. Ladle this delicious and tangy mamidikaya pappu over steamed rice topped with ghee and serve with any dry vegetable curry.

recibites_iconAlphonso mangoes are named after Afonso de Albuquerque, who introduced the fruit to Goa.

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Mamidikaya Pappu Recipe:

Cuisine : South Indian – Andhra
Category : Curries for rice
Makes : 4 servings

Preparation Time : 10 min
Cooking Time : 25 min

Click below to watch the video.

Mamidikaya Pappu – ReciCode

Pressure cook toor dal, cubed raw mangoes, turmeric powder, chopped green chillies till soft → Mash the dal → Add salt & water → Mix well → Heat oil/ghee in a pan → Season with mustard, cumin seeds, broken red chillies, curry leaves, crushed garlic & asafoetida → Add the seasoning to the dal & mix well → Sprinkle chopped coriander leaves & serve.

1 cup : 240 ml


  • 3/4 cup Toor dal
  • 1/2 cup Raw Mango Cubes (peel & cube)
  • 2 Green Chillies, cut into pieces
  • 1/4 tsp Turmeric Powder
  • 2 sprigs Coriander Leaves, chopped
  • Salt as required

  For seasoning:

  • 1/2 tsp Mustard
  • 1/2 tsp Cumin Seeds
  • 2 Red Chillies, broken
  • 4 cloves Garlic, crushed or finely chopped
  • A sprig of Curry Leaves
  • 1/4 tsp Asafoetida
  • 1 tbsp Oil/Ghee

How to make Mamidikaya Pappu?

1. Wash the toor dal well and drain the water.

2. Add cubed raw mango, green chillies, turmeric powder to the dal and pour water.

3. Pressure cook till 2 whistles. Now reduce the flame and cook for 5 min. Switch off the stove and wait till the pressure is released.

4. Mash the dal slightly if you do not want a smooth texture.

5. Add salt and required water. Mix well.

6. Heat oil/ghee in a pan. Add mustard and cumin seeds. Let them splutter.

7. Add broken red chillies, curry leaves, crushed garlic and asafoetida.

8. Fry for 4-5 seconds.

9. Add the seasoning to the dal.

10. Add water if the dal is very thick. Mix everything well.

11.Sprinkle chopped coriander leaves and serve the delicious mamidikaya pappu with steamed rice, ghee and potato kara curry.


  • The green and red chillies which I used were too hot. Adjust the quantity of the chillies so that the hot flavor balances the tangy dal.
  • Finely chopped ginger may also be added for seasoning.
  • You may reduce the quantity of red chillies and add red chilli powder instead.
  • Use sour and firm raw mango. Do not use half-ripe mangoes as they lend a sweet taste to the dal.


Happy Cooking!


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