Mamidikaya Pesara Pappu Pachadi Recipe - Raw Mango & Dal Chutney

The Mamidikaya Pesara Pappu Pachadi is a tangy and nutty chutney made with a blend of raw mango and moong dal. It goes perfectly along with dosa, idli or even hot steamed rice.

Archana's Kitchen
Mamidikaya Pesara Pappu Pachadi Recipe - Raw Mango & Dal Chutney
709 ratings.

Mamidikaya Pesara Pappu Pachadi Recipe (Raw Mango and Moong Dal Chutney) is a specialty in Andhra cuisine. Pachadi in Andhra cuisine are mainly chutney that is ground with a dal or any vegetable.

It is a delicacy to most of the localities in Andhra and they love eating the pachadi with a steamed rice and a dollop of ghee. The pachadi has the right tanginess from raw mango and is rightly paired with roasted moong dal.

Serve the Mamidikaya Pesara Pappu Pachadi Recipe along with dosa or Mini Idli Upma Recipe to enjoy your morning breakfast. 

If you are looking for more Chutney recipes here are some:

  1. Zucchini Thogayal
  2. Sweet and Spicy Tomato Chutney Recipe
  3. Karuveppilai Chutney Recipe (A Healthy Curry Leaves Chutney)

Cuisine: Andhra
Course: Side Dish
Diet: Vegetarian
Prep in

5 M

Cooks in

20 M

Total in

25 M


4 Servings


  • 1 Mango (Raw) , chopped
  • 1/2 cup Yellow Moong Dal (Split)
  • 2 Dry Red Chillies
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Jaggery
  • Salt , to taste
  • To Temper
  • 1/2 teaspoon Mustard seeds
  • 1 sprig Curry leaves
  • 2 Dry Red Chillies
  • 1 pinch Asafoetida (hing)
  • Sunflower Oil , for cooking 

How to make Mamidikaya Pesara Pappu Pachadi Recipe - Raw Mango & Dal Chutney

  1. To begin making the Mamidikaya Pesara Pappu Pachadi Recipe, roast the moong dal and dry red chillies in a griddle pan till it is light brown.

  2. Add the roasted dal, green chillies, jaggery cumin seeds into a mixer-jar and grind it into a coarse powder. Add the cut raw mango and little water, salt and grind them into a coarse mixture.

  3. To temper, heat a kadai with oil, add mustard seeds allow it to splutter then and urad dal and let it turn into anice golden brown colour.

  4. Add curry leaves, dry red chilies, hing and leave the curry leaves to crackle for 10 seconds.

  5. Pour this tempered oil over the Mamidikaya Pesara Pappu Pachadi and serve.

  6. Serve the Mamidikaya Pesara Pappu Pachadi along with dosa or Mini Idli Upma Recipe to enjoy your morning breakfast.

Last Modified On Tuesday, 27 March 2018 12:10
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