CAULIFLOWER STIR-FRY

    Recently, my daughter wanted a few quick fix recipes.  Happy to know that she is using my recipes from the blog while cooking, and also she's coming up with a lot of comments to perfect it though - perfect in the sense of recipes and also in terms of blogging. Well, in the process, we found that I had missed a few most frequented and family favourite dishes missing from the blog.  As such, it should have been conveniently forgotten to be added in due course of blogging.  So as a quick action coming up with a few of her favourites and for her reference.

    The idea also creeped into my mind that such quick fix, easy to make recipes could be used by people who are in their learning process.  Especially it could be useful for `Bachelors and Spinsters, Students and office goers staying away from home or for beginners. 

    This Cauliflower Stir Fry recipe is one style which I cook at home, and it is a family favourite.  A simple and quick fix recipe which goes well with both Roti and Rice.  What you need are a few Cauliflower florets cut into small pieces, simply toss them in oil, add salt and cook on a low flame until it wilts and turns soft.  Then add simple spices like Turmeric Powder and Red Chilli Powder, enough... these two spices does more justification to the dish and if at all you need some intricate flavour for this stir-fry, you can go ahead with your whims and fancies and add pepper powder or garam masala or fennel powder etc., & etc., The choice is yours.

    When I say Cauliflower Stir Fry you can see a wide range of recipes around the globe and yet another one which I frequent at home is the Chinese Version with other vegetables like Broccoli, Carrots, Mushroom, Sweet Peas etc., And yet another one with Scrambled Eggs. But this Cauliflower stir Fry is purely a version suitable for an Indian palate.  This is a simple and easy stir-fry made with less oil and minimum spices.  

    This Cauliflower Stir Fry recipe goes well with any type of rice dish, especially it is compatible with Curd Rice.   Whenever we make variety rice like Coconut Rice, Lemon Rice, Tomato Rice, Puliyodharai, Moong Dhal Khichdi or Arisi Paruppu Sadham.  This Spicy Cauliflower Stir Fry can be served as a side dish for Roti, Chapati, Parathas etc.,
     

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Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 10 - 15 Minutes

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HOW TO COOK CAULIFLOWER STIR-FRY

CAULIFLOWER STIR-FRY

INGREDIENTS:

For Cauliflower Stir-fry:

METHOD:

• Clean and cut the Cauliflower into florets
• Wash the Cauliflower florets and soak the florets in warm water with a pinch of Turmeric & a dash of Salt in it for a few minutes.
• Allow it to dry in a colander.
• Cut the Cauliflower florets into small pieces or into desired size.  
  
• Heat oil in a pan over a high flame.
• Reduce the flame to a low level and allow it to cool down for a few minutes.
• Add the Cauliflower florets into the oil, sprinkle some salt over it and give a toss.
• Leave this on a medium-low flame until cauliflower florets wilts & turns soft, stirring occasionally.
• When Cauliflower florets wilt and are 3/4 done, add Turmeric Powder, Red Chilli Powder and toss them up well until all the pieces are coated well with the spices.
• Allow it to fry on a low flame until Cauliflower florets turn slightly crispy.
• Serve Cauliflower Stir-fry hot as a side dish with Rice, Sambar, Rasam or as a side dish for Variety Rice.

CAULIFLOWER STIR-FRY

NOTES:

• Small pieces of Cauliflower florets tends to get cooked soon and also aesthetically looks good .
• I have used just the Turmeric Powder & Red Chilli Powder in this recipe. 
  
• Can also add Curry Masala Powder/Mutton Masala/Garam Masala Powder.
• Adjust the spices to suit your spice level.
• I like to cook Cauliflowers until they wilt and turn soft. 

RAMADAN NOMBU KANJI

    At the onset of Ramadan, the Holy Month, I always get reminded of two things, one is Biryani and the other one is Nombu Kanji.  Nombu Kanji is simply the spirit of Ramadan served in a bowl.  Every year, our neighbour used to share us their special Iftar dishes and this Nombu Kanji was one default dish along with their famous Mutton Biriyani, Brinjal curry, Chicken Curry, Egg Gravy, Raitha and Firni. The routine comes up quite often during Ramadan month until the day of Eid.  I am a big fan of all these recipes.  I learnt this Nombu Kanji recipe from our neighbour's grandmother. This is a foolproof and an easy recipe which can be incorporated within minutes.

    My love for Biriyani is incomparable, and this Nombu Kanji simply fits into the genre.  The only difference is that it is a bit of gruel like with all good properties & flavour of Biriyani.  Those days I never thought much about the dish rather than just gobbling it up.  But years of thought process has made me read about the dishes, its origin, history and significance. 

    Well, when we all think about Ramadan, we all know the most obvious feature is the abstinence from food and drink from Sunrise to Sunset. The idea being to create an intimate experience of thirst and hunger for 30 days in a row. But this Muslim holy month is also a time to emphasize the spirit of giving and sharing, to practice as much charity as possible.  We can see quite a number of Zakat counters during this Holy Month.  So we can see most of the mosques in Tamil Nadu and Kerala catering Nombu Kanji during the holy month with the sole intention of offering help to the needy – ensuring nourishment for those who might not have enough to fill their stomach after a long day's fast.  

RAMADAN NOMBU KANJI

    Nombu Kanji is synonymous with the Iftar meal, marking the completion of the day’s fast during Ramadan. Iftar is the meal, families eat together at sunset to break the fast.  When Muslims break their day-long fast, the first thing they do is have water and dates. The Prophet Mohammed is believed to have opened his fast with dates, and Muslims try to follow the same practice when possible.  Even at some households in Tamil Nadu and some parts of Kerala, they follow it up with a few bowls of Nombu Kanji before praying.  This rice porridge keeps the stomach light, and it is also easily digestible for bodies that have been fasting.  

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Cuisine - South India
Recipe Type - Porridge
Difficulty - Low
Serves - 4-6
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO MAKE RAMADAN NOMBU KANJI

RAMADAN NOMBU KANJI

INGREDIENTS:

For Nombu Kanji:

For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here…

RAMADAN NOMBU KANJI

PREPARATION:

• Wash the Jeeraga Samba/Basmati rice & Moong Dhal until the water runs clear.
• Soak the rice & dhal for about 20 minutes.
• Boil the water and keep it aside.
• Wash and drain the Minced Meat & keep it aside.
  

METHOD:

• Heat Ghee in a pressure cooker, fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
• Add finely chopped Onions and Green Chillies, slit into two, to the above and sauté until onions turn translucent.
• Add the Ginger Garlic Paste and sauté until the raw flavour goes, and it turns fragrant.
• Then add finely chopped Tomatoes and sauté until tomatoes turn soft & oil separates from the mix.
  
• Now add in the minced meat and give a quick stir.
• Drain the soaked Rice & Dhal and add it to the above.
• Fry this for about 2–3 minutes on a very low flame.
• Add shredded coconut and give a quick stir.
  
• Pour in the Coconut Milk, boiled Water, Salt and mix well.
• Allow it to boil.
• Add finely chopped Mint & Coriander Leaves.
• Cover the pressure and place the vent cap.
• Cook on a high flame for a whistle, then reduce the flame and cook for another 3–4 whistles.
• Switch off the flame and allow the pressure to release. 
• Once the pressure is released, open the lid and mix Nombu Kanji with a ladle until well combined.
• Can add a handful of Coriander Leaves and Mint as garnish.
• Can garnish Nombu Kanji with Dried Onions/Birista.
  
• Serve Nombu Kanji hot with your choice of side dish.
• Paruppu Vadai, Masal Vadai, Uzhundhu Vadai, Kari Vadai, Meat Balls, Cutlets goes hand in hand with warm Nombu Kanji.

RAMADAN NOMBU KANJI

NOTES:

• I have used Jeeraka Samba Rice in this recipe.  Can use Basmati Rice / Chinigura Rice/Raw Rice for this dish.
• Some recipes call for using Rice grits alias Kurunai Arisi, which makes the cooking process quick, and also these rice grits are suitable for making Porridges (Kanji).
• If you do not have Rice grits, simply give a quick pulse in a dry jar before cooking.
  
• Can substitute half the amount of Ghee with Oil.
• Adding Cardamom and Bay Leaves are purely optional.
• Adjust the number of Green Chillies to suit your spice preference.
• I have added Minced Meat (Beef) in this recipe.  Can add your choice of meat as minced or small pieces.
  
• Adjust the consistency of Nombu Kanji to suit your preference.

 

MILLET SWEET PONGAL/SARKKARAI PONGAL

    Those were the days when people looked forward to eating Rice.  Rice was a delicacy to the common man then, and it came to his palate only on special occasions and on festivals. Pongal is one special occasion, a four-day-long festival celebrated at the nook and corner of Tamil Nadu.  As Rice is the staple crop grown in South India, along with other local produces comes this divine dish Sarkkarai Pongal/Chakkara Pongal. Pongal is a harvest festival celebrated in Tamil Nadu to commemorate the divinity of the Sun, and its major role in agriculture and cattle rearing. Even the most poor will try to make Sarkkarai Pongal on this day with a handful of Rice.  So is the speciality of this harvest festival and the dish Pongal.

    Well, coming to recent years, where the folks have turned to eating Millets, Brown Rice etc., the age-old custom of Millet culture is steadily seeping into the kitchens through health conscious minds.  This Sarkkarai Pongal recipe is a twist given to the traditional Pongal where Millets are used instead of Rice. I have used Samai or the Little Millet in this recipe. The cooking method remains the same, with just a mild adjustment in Millet Water ratio. I felt that Pongal made with Millets turned out to be softer with a perfect melt in the mouth like texture. It was tastier than the Rice version, and obviously, a healthier version as Millets are rich in Fibre.

MILLET SWEET PONGAL/SARKKARAI PONGAL

    Though, festivals calls for indulgence and good food, as a norm I would like to prepare Pongal with Rice and Dhal. If you are looking for a twist and a healthier version, then this Millet Sarkkarai Pongal falls gently into the genre.  The cooking method is same as how we make Sarkkarai Pongal with Rice, where millet is substituted instead of Rice. Millet and Moong Dhal(Pasi Paruppu) are used to prepare this Sweet Pongal and Jaggery(Cane Sugar) is used to sweeten the dish, which gives the name Sarkkarai Pongal/Chakkarai Pongal.  Though variant methods are prevalent throughout South India, the major ingredients stick onto the above three major ingredients along with milk, flavoured with cardamoms, dry ginger, edible camphor or clove and garnished with Cashews and Raisins roasted in Ghee.

MILLET SWEET PONGAL/SARKKARAI PONGAL

 

HOW TO COOK MILLET SWEET PONGAL/SARKKARAI PONGAL

MILLET SWEET PONGAL/SARKKARAI PONGAL

INGREDIENTS:

For Samai (Little Millet) Pongal:

Samai (Little Millet) -3/4 Cup
Yellow Moong Dhal - 1/2 Cup
Water - 3 1/4 Cup
Milk - 1/2 Cup
Salt - a Pinch

Cloves - 2 Nos. (Optional)

For Garnishing :

Ghee - 1/4 Cup
Cashew nuts - 10-12 Nos.
Raisins - 3 Tablespoons

METHOD:

• Melt Jaggery with 1 Cup of Water and 1/2 Teaspoon of Ghee until the jaggery pieces dissolve completely and start to boil.
• Switch off the flame, filter the melted Jaggery to remove any impurities and keep it aside.
• Grind Cardamom Pods & Dry Ginger (if using) with a Mortar and Pestle into a fine Powder and keep it aside.
• Dry Roast Moong Dhal on a low flame for about 5 minutes until the colour changes slightly, and it turns fragrant. (Do not over roast the Dhal).
• Wash Moong dhal & Samai (Little Millet) for at least 3–4 times or until water runs clear.
  Drain any excess water from it.
• Pour in 31/4 Cups of Water & 1/2 a Cup of Milk to Samai (Little Millet) and Moong Dhal.
  Pressure Cook on a high flame for a whistle.
• Lower the flame and cook for another 2 whistles and switch off the flame.
• Once the pressure is released, open the lid. 
• Then slightly mash the cooked Samai (Little Millet) and Moong Dhal.
• Pour the melted Jaggery to the above along with powdered Cardamom and Dry Ginger Powder and mix well.
• Leave this on a very low flame until Jaggery is well absorbed into the millet and dhal mix.
• Meanwhile, heat Ghee in a pan and roast Cashew nuts until golden brown colour and Raisins fluff-up.
• Pour this onto the Millet Sarkkarai Pongal Mixture and mix well.
• Cook this on a low flame for a few more minutes until you get the desired consistency.
• Serve Millet Sarkkarai Pongal hot with a drizzle of ghee over it.

MILLET SWEET PONGAL/SARKKARAI PONGAL

NOTES:

• But dry roasting the dhal enhances the aroma and gives an even texture while cooking.
• Dry Roast the dhal on a medium flame until they are just hot to touch. (over roasting can alter the flavour of the dish)
• Adjust the amount of water as for the millet variety.
• Can substitute one cup of Water with Milk for a rich Sarkkarai Pongal
• We need the millet and dhal to be well cooked, so a bit of extra water would be needed (more than what we use normally for cooking millets). 
• Do not over boil the Jaggery mix.  We don't need to boil it into string consistency for Sarkarrai Pongal
• Adjust the sweetness to suit your taste preference.
• Adding extra ghee is strictly optional, but gives a wonderful flavour to Millet Sarkkarai Pongal/Sweet Pongal.
• Adding Dry Ginger powder is optional.
• Can also add edible camphor and cloves to Millet Sarkkarai Pongal if preferred.

AMMA'S MURINGA CHEEREM PARIPPUM

      This is a simple Dhal Curry prepared with Moringa Leaves or Muringa Ela. This curry is more or less like Pacha Thenga Aracha Sambar because this Curry is prepared with freshly ground Coconut paste.  This is one Curry I like the most from my Mother's repertoire. The combination of Tuvar Dhal and Moringa Leaves, and there is yet another recipe prepared with Paruppu Keerai (Bathua/Chakkravarthi Keerai) is one best combination I love the most.  I still remember the taste of this Curry from my childhood days and recently (and that's nearly 27 years) I have never had an opportunity to taste this Curry from my Amma's Cooking, though I cook this often when cravings hit to the core.

    Murungai Keerai/Moringa Leaves are small leaves of Moringa/Drumstick Tree.  It is a common scene in any South Indian household to plant a Moringa/Drumstick Tree in their kitchen garden.  A Moringa/Drumstick Tree is a slender tree with drooping branches with small leaves, white flowers and long pods of drumsticks.  In ancient days there was a belief that the leaves, Drumstick(long pods of the tree), the Seeds from the pods, Moringa Flowers, Bark of the tree and the Resin can cure more than 300 ailments. And the tree sticks on to the belief to date. It is an exceptionally nutritious tree, catering its benefits both as a vegetable and as a medicine.  

AMMA'S MURINGA CHEEREM PARIPPUM

     Just cook the Dhal, add any preferred Greens/keerai.  Season it with Tomatoes and spices. Then boil the curry with coconut paste and finally temper the curry in Coconut Oil for a Nadan touch. If you have a handful of Greens/Spinach, then you can easily make this recipe, which is an absolute treat and a nutritious one.  This recipe is a quick & easy Curry, perfect to be served along with hot steaming Rice.  It serves best for a weekday Lunch Menu. Serve it along with a hearty drizzle of Ghee for an utter treat.

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Cuisine - Kerala, South India
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 15 -30 Minutes
Cooking Time - 25-30 Minutes


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HOW TO COOK AMMA'S MURINGA CHEEREM PARIPPUM - DHAL & MORINGA LEAVES CURRY

AMMA'S MURINGA CHEEREM PARIPPUM

 INGREDIENTS:

To Cook Dhal:

AMMA'S MURINGA CHEEREM PARIPPUM

METHOD:

To Cook Dhal:

• Clean, Wash and Soak Tuvar Dhal in ample of water for about 20-30 minutes.
• Discard the water used for soaking the Dhal.
• Transfer the Tuvar Dhal into the Pressure cooker.
• Cut Tomato into small pieces and add it into the Tuver Dhal.
  
• Add 11/4 cup of water, Turmeric Powder, Red Chilli Powder, Coriander Powder along with half a teaspoon of Ghee and cook the Tuvar Dhal in a Pressure Cooker.
• Cook on a high flame for 2 Whistles, lower the flame and cook for another 2-3 whistles.
• Allow the pressure to release.

AMMA'S MURINGA CHEEREM PARIPPUM

For Muringa Cheerem Parippum:

• Remove the Moringa Leaves and discard the stalks.
• Wash the Moringa Leaves through running water in a Colander. Leave it aside for the water to drain from the leaves.
• Grind the Grated Coconut along with Cumin Seeds adding little water into a fine paste and keep it aside.
  
• Once the Tuvar Dhal is cooked, add the Moringa Leaves along with a dash of Salt to the cooked Dhal and give a quick stir.
  
• Cook until the Moringa Leaves turn soft and cooked.
• Once both the Dhal and vegetables are cooked, add ground Coconut Paste and mix well.
• Cook this on a low flame until raw flavour goes, and you get the desired consistency.
• Add water if necessary at this stage.
• Heat oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves on a very low flame.
• Pour in the cooked Muringa Cheerem Pariuppum into the tempering and cook on a low flame for a few minutes.
• Serve Muringa Cheerem Pariuppum  hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran & Pappadam.
  

AMMA'S MURINGA CHEEREM PARIPPUM

 NOTES:

• Can substitute Yellow Moong Dhal instead of Tuvar Dhal in this recipe.
• Soaking Tuvar Dhal makes cooking faster. 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
• Can substitute Moringa Leaves with any other Greens too.
• Do not temper the ingredients on a high flame, this will burn them and will give a bitter taste to the dish.
• This is a slightly thick Curry, adjust the consistency to suit your preference.
  

ARISI UPMA - RICE UPMA

     Arisi Upma Kozhukattai is one tiffin item I frequent at home.  All these days, I had thought my husband wouldn't prefer eating it as Arisi Upma.  I couldn't say why, I had assumed it so.  To my dismay, I found that he liked the dish when we dined at Mangalambika Coffee House at Kumbakonam during our recent trip to India.  We went to Kumbakonam with the sole intention of trying out their popular Kumbakonam Degree Coffee, and we were amazed by the Coffee and the tiffin items.  From the long list of dishes we ordered, and we all took turns sharing and eating all the dishes, so that we wouldn't miss out the taste of any.  It was a whole family trip and all loved this Arisi Upma along with Kumbakonam Degree Coffee. 

    So, for the recent reminiscence, Arisi Upma - which is from my long forgotten collection of recipes from my college days.  Just what I needed was to adjust the Rice : Water Ratio as perfect as for Arisi Upma.    Rice/Arisi Upma is one of the popular tiffin items in a Brahmin household. This is a simple recipe made with coarsely ground rice which is called as NOI or KURUNAI ARISI. The only work in terms of this tiffin item is soaking the raw rice, and then drying it indoor for a few hours until all the moist is gone, then pulsing it in a dry mixer grinder jar into a coarse rice powder a.k.a kurunai like texture.  Once you have the rice kurunai(small tit bits), then the job gets easier.

    For Arisi Upma, add a bit of Peppercorns, Cumin and Tuvar dhal before grinding it coarsely.  This gives out a wonderful flavour to the dish.  Then the Rice mixture is cooked along with seasoning until 1/2 cooked and then again it is cooked for about 3-4 whistles in a pressure cooker.  This is the main trick which results in a perfectly textured soft Arisi Upma.

     Arisi Upma, is an easy and tasty breakfast/dinner dish popular in a Tamil Brahmin household.  Some prepare the same adding a bit of extra Dhal(Tuvar/Moong Dhal) to it. As such each household has a unique recipe of their own and this is how I make.  Arisi Upma goes well with tangy curries like Puli Kos, Brinjal Gothsu, Puli Kuzhambu or simply serve it with your choice of Chutney or Sambar.  

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Cuisine : South Indian
Course : Main Course
Difficulty : Medium
Serves : 3-4
Yields : 15 Nos.
Author : SM

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HOW TO MAKE RICE / ARISI UPMA

 

ARISI UPMA - RICE UPMA

INGREDIENTS:

For Grinding:

For Arisi Upma:

To make Noi Arisi:

• Soak the raw rice for 15 mins in water. 
• After 15 mins, drain the water and spread the rice in a clean kitchen towel and allow it to dry completely. 
• Can dry the Rice indoor under a fan.
• Once the rice is dry, add Cumin Seeds, 3/4 Teaspoon Peppercorns & Tuvar Dhal along with the rice & then grind it into a coarse powder in a dry mixer grinder jar.  
• Just pulse it once or twice. It should not be ground into a fine powder.
• Noi Arisi seasoned with spices is ready for making Arisi Upma.

ARISI UPMA - RICE UPMA

Cheru Payar Curry served with Puttu, Pappadam, and Pazham

Cheru Payar Curry | Kerala Green Gram Curry for Puttu

If you're looking for a comforting, nourishing, and soul-satisfying dish that pairs beautifully with Puttu, Cheru Payar Curry (Kerala Green Gram Curry) is your answer. Lightly spiced, rich in coconut flavour, and packed with protein, this traditional curry brings together health, taste, and culture in one humble bowl.

ANDHRA MANGO DHAL - MAMADIKAYA PAPPU

      Cooking a Curry with Dhal is as often a scenario at home & to give a mild twist or try new versions of curries with Dhal/Paruppu is something I love to do.  The list of dishes & curries prepared with Dhal is long enough, which gives a variety when it comes to daily cooking. When I saw this Andhra Style Dhal recipe, I was damn sure to give it a try & all the more, it was a quick fix recipe prepared with Tuvar Dhal/Pigeon Pea Dhal.  

    The original inspiration for this Andhra Style curry got into my head from Amulya Malladi's Novel - The Mango Season & Song of a Cuckoo Bird. In the Mango Season Novel, she even has written a brief recipe for Mango Pappu which inspired me to the core and the next time when got a few Raw Mangoes, I cooked this curry. In the novel A Cuckoo Bird, the kids at the ashram would look forward for this curry during Mango season.

    The recipe was more or less similar to Thalicha Paruppu & Andhra Tomato Pappu, but the addition of Raw Mangoes in dhal literally fancied my instincts - for a person who loves tangy food, needless to say... This Andhra Style Mango Dhal gave a wonderful flavour with a high note of tanginess in its taste. We call LENTIL/DHAL as Paruppu/Parippu in Tamil/Malayalam & the same is called as Pappu in Telugu.  As this recipe is cooked along with a good amount of Mangoes, the recipe gets to be known as Mamadikaya(Mango) Pappu.

      Mamadikaya Pappu served with piping hot Rice & a hearty drizzle of Ghee is an absolute treat. Combine it up with your choice of Stir-fries for a complete meal.  This Mango Pappu is a traditional recipe from Andhra/Telangana prepared with Tuvar Dhal/Pigeon Pea Dhal.  Mangoes are cooked along with the Dhal, and then mashed & mildly seasoned with Onions & Garlic & then the dhal is tempered with spices which gives additional notes of flavours to this dish. I have left a few Mango Pieces without mashing, so that I could bite into some raw mangoes from the curry. 

    I usually cook Dhal in a Pressure Cooker, which makes the cooking faster. And all the more, it is hassle-free & I feel lot more comfortable cooking Dhal in a Pressure Cooker.  Can soak the Tuvar Dhal for about 30 Minutes if you are cooking the Dhal in a regular Sauce Pan.  Soaking facilitates fast cooking, and draining out the water used for soaking helps avoid the bloating caused by certain Pulses.  I have seasoned the cooked Tuvar Dhal first and then have cooked it for a few minutes, which helps the flavours to get well infused into the Dhal before tempering the Mango Pappu.

For more Recipes with DHAL, Click here...


Cuisine - South Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 20-30 Minutes

For more Recipes from ANDHRA/TELANGANA CUISINE, Click here...

HOW TO MAKE ANDHRA MANGO DHAL - MAMADIKAYA PAPPU 

ANDHRA MANGO DHAL - MAMADIKAYA PAPPU

NOTES:

• Andhra Style Mamadikaya Pappu is cooked with Tuvar Dhal/Pigeon Pea Dhal.
• Can make the same recipe with Yellow Moong Dhal or Masoor Dhal too.
• Cook the Dhal accordingly.
• Care should be taken while cooking Dhal in a Sauce Pan so that it doesn't get burnt at the bottom. Adjust the amount of water and cook accordingly.
• Cook the Dhal well and mash it up before adding it along with the seasoning, or cook the Dhal Al dente to suit your preference.
• I have used about a cup of Raw Mangoes in this recipe.  Adjust the amount of Mangoes to suit your taste.
• Andhra Mango Pappu curry is a tangy curry.  If the Mangoes aren't tangy enough, can add Tomatoes or Tamarind to balance the taste.
  
• Adjust the consistency of Mango Pappu to suit your preference.
• Adding sugar helps to balance the overall taste, but it is purely optional.