I have more Andhra friends starting from my college life and I just love to eat their food. I still remember I just ate food for an hour in my close friend (Maduri's) home at Kalahasthi, my mother was astonished to see me eating more than what I consume in my home. I love to taste different food, my friend mom had made lot of varieties for me when I visited her home. I think in my life that is the first time I ate huge amount of food with lot varieties.
Mamidikaya pappu is one of the Andhra's traditional dish. It is so simple to make and mostly made in raw mango season. It's slightly tangy in taste and one of the andhra pappu variety. Similarly toor dal/ moong dal can be used as per our wish. It is simply served with Hot steam rice and avakaai pickle.
Ingredients :
Toor dal - 1/2 cup
Raw Mango chopped - 1/2 cup
Water -1 1/4 cup
Green chilli - 1 or 2 (Slit)
Turmeric powder - 1/2 teaspoon
Hing - 3/4 teaspoon
Salt - to taste
For seasoning:
Ghee - 1 tablespoon
Mustard - 1/2 teaspoon
Urad dal - 1/4 teaspoon (split)
Cumin seeds - 1/2 teaspoon
Red chilli - 1 no
Curry leaves - 1 sprig
Garlic cloves - 2 (Crushed)
Ginger - 1 inch(Finely chopped, optional )
Method:
1. Wash and soak toor dal for 15 mins.
2. Wash and cut mango into small pieces, discard the seed.
3. Pressure cook toor dal, chopped mango, green chilli, hing, turmeric powder and water for 3-4 whistle.
4. Once pressure goes off, mash dal to smooth consistency by adding required salt,
5. Heat ghee in a small pan, add mustard seeds, urad dal, cumin seeds, and crushed garlic. When they begin to sizzle add fresh curry leaves and red chilli. Finally add a pinch of hing to hot ghee, which adds additional flavor. Switch off the flame.
6. Add this seasoning to paapu. Mix well and serve it with hot steam rice and papad.
Tips:
1. While seasoning, after switching off flame, red chilli powder can be added around 1/2 teaspoon. This will add little spice to mamidikaya pappu. This step is optional.
2. Adding crushed garlic to hot ghee, will add additional flavor to pappu.
Mamidikaya pappu is one of the Andhra's traditional dish. It is so simple to make and mostly made in raw mango season. It's slightly tangy in taste and one of the andhra pappu variety. Similarly toor dal/ moong dal can be used as per our wish. It is simply served with Hot steam rice and avakaai pickle.
Ingredients :
Toor dal - 1/2 cup
Raw Mango chopped - 1/2 cup
Water -1 1/4 cup
Green chilli - 1 or 2 (Slit)
Turmeric powder - 1/2 teaspoon
Hing - 3/4 teaspoon
Salt - to taste
For seasoning:
Ghee - 1 tablespoon
Mustard - 1/2 teaspoon
Urad dal - 1/4 teaspoon (split)
Cumin seeds - 1/2 teaspoon
Red chilli - 1 no
Curry leaves - 1 sprig
Garlic cloves - 2 (Crushed)
Ginger - 1 inch(Finely chopped, optional )
Method:
1. Wash and soak toor dal for 15 mins.
2. Wash and cut mango into small pieces, discard the seed.
3. Pressure cook toor dal, chopped mango, green chilli, hing, turmeric powder and water for 3-4 whistle.
4. Once pressure goes off, mash dal to smooth consistency by adding required salt,
5. Heat ghee in a small pan, add mustard seeds, urad dal, cumin seeds, and crushed garlic. When they begin to sizzle add fresh curry leaves and red chilli. Finally add a pinch of hing to hot ghee, which adds additional flavor. Switch off the flame.
6. Add this seasoning to paapu. Mix well and serve it with hot steam rice and papad.
Tips:
1. While seasoning, after switching off flame, red chilli powder can be added around 1/2 teaspoon. This will add little spice to mamidikaya pappu. This step is optional.
2. Adding crushed garlic to hot ghee, will add additional flavor to pappu.
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