Mamidikaya pesarapappu pachadi, an Andhra style raw mango moong dal chutney that makes for a great side with steamed rice and a dollop of ghee
Mamidipappu pesarapappu pachadi is a classic culinary delight of Andhra. Telugu speaking folks love pachadis, period. Visit any Andhra restaurant and you are sure to be served an assortment of pachadis and podis as part of a thali meal. Today, am sharing an original, traditional chutney made with raw mango and moong dal that is to die for. It is a typical summer recipe and made during the mango season. A healthy, rustic chutney that’s rich in protein, Vitamin C, antioxidants, and nutrients. It is aesthetically delightful with a gorgeous orange color, texture and flavor.
Less is more here. Minimal spices yet high on flavor. It is amazing how three to four ingredients can combine together to bring out an eclectic flavor. Dry roasted yellow moong dal, cumin, and red chilies are ground to a coarse paste along with peeled raw mango and jaggery. The sour mangoes, the sweetness of jaggery, the earthiness of lentils and the heat from the chilies merge to create enticing flavors. The sour, spicy and subtle sweet tones of the chutney make it addictive. Roasting of moong dal is the only time-consuming part but is essential for the enhancement of flavor. The tempering of mustard seeds, split urad dal, asafoetida, and fresh curry leaves lend a sizzling touch to the vegan chutney. A quick green mango chutney that makes for a delicious and spicy accompaniment to rice with a dollop of ghee and sliced onions. It will also work like a dip similar to hummus.
Mamidikaya pesara pappu pachadi is a vegetarian culinary gem of Andhra cuisine and if you are a fan of Andhra food and khatta (sour) taste, you should try raw mango moong dal pachadi this mango season. Definitely, one of the best South Indian style pachadi recipes out there. You can look forward to another healthy version of this pachadi where soaked moong dal is ground with raw mangoes.
How to make mamidikaya pesara pappu pachadi