Raw mangoes! There is so much to write when raw mangoes are a part of the recipe. Munaga maamidikaya pappu is another from the typically traditional Andhra cuisine, a regular at most households in the region during the season between summer and the onset of rains. This is when the raw mangoes are tangy and a bit sour and the drumsticks are green and tender.
Preparation time: 20-30 mins
Average sized raw mango 2
Pigeon peas (toor dal/kandipappu) 1 cup (150 gm)
Refined cooking oil 4tsp
Mustard seeds 1tsp
Cumin seeds (jeera/jeelakarra) 1tsp
Black gram (urad dal/uddi pappu) 1tsp
Curry leaves 4-5
Fenugreek seeds (methi/menthulu) ½ tsp
Fresh& chopped coriander (dhania/kotimeera) 2tsps
Red chillies 2
Red chilli powder 2tsp
Pinch of turmeric
Salt to taste
Wash, peel and cut the raw mango. Wash and cut the drumstick into finger long pieces.
Pressure cook up to 3 whistles 1 cup of pigeon peas, mango and drumstick, together with a pinch of turmeric. If using an open cooking pot, boil till the mango is soft and mashed i.e around 30 mins. If using the oven, microwave for as much time as it takes for normal pigeon peas to cook (that’s around 25 mins for us)
In a pan/kadai(bandli/mookudu), heat oil. Add mustard seeds and as they splutter, add the cumin seeds, black gram, red chilies, curry leaves, fenugreek seeds and chopped coriander.
Once the tempering is done, add the cooked mango, drumstick and dal mixture and stir. Add water as required. Add salt to taste and red chilli powder. Mix well and leave to cook till one boil.
Mango drumstick dal is ready to serve. Traditionally mixed with ghee topped rice and savored with the popular Andhra pickles, mango drumstick dal tastes good even with any of the Indian bread.