Of all the Andhra recipes, this mamidikaya pappu recipe (Raw Mango Dal) is my favorite. In fact I grew up eating this as a kid. A plate of hot steaming rice with this dal drizzled with a liberal dose of ghee along with an appalam/pappad is enough satisfy your hunger pangs during lunch. As my parents had settled down in Hyderabad after their marriage, my mom cooks recipes pertaining to Andhra Cuisine very well and during the mango season, this dal is often used to be made for lunch.
Though the cooked dal usually goes well with both rice and flat breads (rotis), in my opinion this particular dal recipe happens to suit only to be served along with rice and does not go well with rotis. But again it depends on how adventurous you want to be with your taste buds.
1. Garnish with coriander leaves, if preferred.
2. As we are using both green chili and sambar powder, make sure you adjust the spice level according to your taste buds.
This is off to Avant Garde Cookies where we have chosen to try our hand at Andhra Cuisine for this week.