maavidikai pappu

Maavidikai Pappu | Kacche Aam Ka Daal | Raw Mango Daal

Introduction To Maavidikai Pappu:

Maavidikai pappu, as it is called in Andhra Pradesh, is a very popular lentil preparation using raw mango. The combination of the sourness of raw mangoes and the creaminess of lentils, spiced with green chillies and South Indian tempering, is just magical. Maavidikai pappu is one of the best Andhra lentil preparations that is certainly made in every Telugu-speaking home, especially during the mango season. Maavidikai pappu is one of the traditional recipes that tastes really delicious with hot rice, ghee and aavakaya. It is also a hot favourite and preferred dish during festivals and religious functions. It goes really well with vankaya kura and chikkudikaya kura. Maavidikai pappu can be prepared using tuvar or moong daal or a combination of both daals. It can be prepared with or without garlic. Also, the mango pieces can be cubed with or without the skin.

Raw Mango – The Vegetable:

Raw mangoes, also known as ‘Green mangoes’ have a sharply sour flavour to them and can hence be used to prepare lots of dishes using their sourness.  Raw mango refers to unripened tropical fruit and has both culinary and nutritional applications at every stage of ripeness. They are picked when just mature, are very hard and must be used before they begin to ripen. Raw mangoes can be used in a variety of ways. They can be added to both hot and cold dishes. They are a good addition to marinades. They are also used in place of lime or in combination with lime. Grated raw mangoes can be used for salads and slaws, to prepare a variety of pickles, to prepare mango pulihora, to prepare famous aam panna etc.

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Origin Of Mangoes:

Mangoes originated in South East Asia over five thousand years ago in an area that extends from Eastern India to Southern China. The Portuguese were instrumental in the spread of mangoes. They were the first to establish a mango trade after establishing a colony in Western India in the late 15th century. In the 17th century, Spanish explorers brought the seeds to what is now Central America. 35 varieties of mangoes are currently being cultivated in tropical regions around the world and over 500 varieties actually exist. Pakistan and India are the major exporters of mangoes. It is also the national fruit of both countries.[Raw Mangoes Information And Facts –]

Image by Dharmik Chauhan from Pixabay

Nutritional Benefits Of Raw Mangoes:

There are some amazing benefits of raw mangoes that I would like to share with you all. Unripe mangoes help in treating liver disorders because they increase the secretion of bile acids and clean the intestines of bacterial infections. They also have more antioxidants and vitamin C than ripe mangoes. These properties protect the body against cancer and cardiovascular diseases. It seems unripe mango yields as much Vitamin C as 35 apples, 18 bananas, 9 lemons and 3 oranges! Raw mangoes contain an acid that helps ease digestion and control constipation. They also help the skin soften and breathe, making it healthy. Unripe mangoes are extremely beneficial in treating blood disorders, scurvy and good for hormonal health, help with indigestion and constipation problems, prevent dehydration, and treat gastrointestinal disorders. Upon gaining so much knowledge with regard to the benefits of raw mangoes, I am charged to include them more often than now in my regular cooking. I suggest you all should too. Of course, I will be sharing more recipes using raw mangoes as I proceed on my website.

My Recipe My Story:

In my home, my son loves it the most and I feel really good about it because it is really tough to feed traditional dishes to these modern-aged kids for whom the junk world is most attractive. You may or may not add the seed to the daal. In my childhood, we used to love the idea of the seed in the daal. In fact, those who would get the seed used to feel privileged. Well, those were the days.

maavidikai pappu

Maavidikai Pappu – Recipe

Maavidikai Pappu Ingredients:

  • Raw Mango –  cubed big pieces (with or without the skin)
  • Tuvar daal – 1 cup (washed and soaked in water for 1/2 hour)
  • Green Chillies – 2 – 3 slit into half lengthwise
  • Curry leaves – about 10 leaves
  • Methi Seeds – 8-10 seeds
  • Chana daal – 1 tsp
  • Urad daal – 1 tsp  
  • Mustard Seeds – 1 tsp 
  • Turmeric Powder – 1/2 tsp   
  • Asafoetida – 1/2 tsp
  • Red Chilly Powder – 1 tsp ( depending on spice tolerance)
  • Salt to taste     
  • Coriander leaves (optional) 

How To Make Maavidikai Pappu:

  • Pressure cook the daal for three whistles along with turmeric and green chillies.
pappu in pressure cooker
  • Cook the cubed mango pieces along with the seed in a vessel directly on the stove. It is not advisable to pressure cook the mango pieces as they get mashed.
cooking raw mango
  • Heat some oil in a pan and then add the tempering ingredients, methi seeds, chana daal, urad daal, mustard seeds, asafoetida, green chillies and a few curry leaves.
  • Once the mustard seeds splutter, add the cooked daal and the cooked mango pieces along with the seed and mix lightly.
  • Now add salt and red chilly powder, bring the daal to a boil and switch off the flame.
mango daal
  • Finally, garnish with coriander leaves, this is optional. Serve with hot steamed rice and papad.
maavidikai pappu



Maavidikai pappu goes very well in combination with Vankaya vepudu kura or Dondakaya fry or Chikkudikaya kura, served with hot steamed rice, aavakaya/mango pickle, ghee and papad for a complete meal.

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