Mamidikaya Pappu | How to make Mamidikaya Pappu

By Gouthami Yuvarajan  |  10th May 2016  |  
5.0 from 1 review Rate It!
  • Mamidikaya Pappu, How to make Mamidikaya Pappu
Mamidikaya Pappuby Gouthami Yuvarajan
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Video for key ingredients

  • Sambhar Powder

About Mamidikaya Pappu Recipe

I am a food blogger and have my own food website. This is one popular recipe on the blog and so I wanted to share it with you all :)

Mamidikaya Pappu is one dish which makes its accompaniments tastier. With the right mix of flavours, Mamidikaya Pappu has always been everyone's favourite. This recipe by Gouthami Yuvarajan is the perfect one to try at home for your family. The Mamidikaya Pappu recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Mamidikaya Pappu is 10 minutes and the time taken for cooking is 20 minutes. This is recipe of Mamidikaya Pappu is perfect to serve 4 people. Mamidikaya Pappu is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Mamidikaya Pappu. So do try it next time and share your experience of cooking Mamidikaya Pappu by commenting on this page below!

Mamidikaya Pappu

Ingredients to make Mamidikaya Pappu

  • Raw mango – 1 medium
  • onion – 1 medium
  • Toor dal – 1/2 cup
  • Sambar Powder – 2 tsp
  • turmeric Powder – 1/2 tsp
  • Oil/ghee – 2 tsp
  • Red Chillies – 3
  • garlic Cloves – 4-5
  • curry leaves – a few
  • cumin Seeds – 1 tsp
  • mustard seeds – 1 tsp
  • salt – to taste
  • coriander leaves – a few

How to make Mamidikaya Pappu

  1. Peel the mango and cut into small pieces.
  2. Pressure cook the mango and onion pieces for around 2-3 whistles or till soft.
  3. Similarly, pressure cook the toor dal with enough water till soft and mushy. Keep aside.
  4. Mix the dal and pressure cooked mango and onion, sambar powder, turmeric powder, salt and enough water.
  5. Simmer the above mixture for 10 minutes till it comes to a boil.
  6. Heat oil/ghee in a pan. Fry garlic till golden brown and add the red chillies and curry leaves. Keep aside.
  7. Finally temper the mustard and cumin seeds in the remaining oil.
  8. Add all the tempered items to the dal mixture and garnish with coriander leaves.

My Tip:

-- You can add green chillies too while tempering. -- Sambar powder can be replaced with enough quantity of chilli powder according to taste.

Reviews for Mamidikaya Pappu (1)

Evelyn Shilpa2 years ago

Looks like a nice substitute for the everyday sambar that we eat here in North India