Raw Mango Moong Dal Pickle – Pickles | cookingwala

Raw Mango Moong Dal Pickle | Andhra Special

    This is One of the best pickle recipes among Telugu recipes

Raw Mango Moong Dal Pickles is a  famous pickle in Andhra. Usually Telangala and    Andhra Pradesh people love  this kind of pickles.  If you trip any Andhra eating place and you are definite to be served an variety of pickles and powders  as part of a meals. Now, I  am  going to share an creative,habitual pickles made with  raw mangos  and moong dal. It is a classic summer recipe and ready through the mango season. A well, country pickle that is  high  in proteins like  Vitamin C, antioxidants, and nutrients..

It is wonderful how 3 to 4 ingredients can come together to get an assorted flavor.  First you need to Dry the  roasted yellow moong dal, cumin, and red chilies are ground to a coarse paste along with removed skin of  raw mangos and jiggery. The bitter mangoes, the sweetness of jiggery, the rudeness of lentils and the heat from the chilies combine to create tempting flavors. The sour, spicy and slight sweet tones of the Pickle make  it addictive. frying of moong dal is the only lengthy part but is crucial for the improvement of flavor. Adding of mustard seeds, split urad dal, asafetida, and clean curry leaves lend a warm touch to the vegetarian Pickles. Andhra special pickle that makes for a delicious and  spicy supplement to rice with a spoon  of ghee and chopped onions will give us a fantastic feel.

Mamidikaya Pesarapappu Pickle

§         Prep time:       10 min

§        Cook time:      7 min

§        Serves:            5 members

Main Ingredients:

1.    moong dal

2.    raw Mango

Ingredients

§                  Raw mango - 3/4 cup, peeled and cut into small cudes

§         Moong dal - 1/2 cup (pesara pappu)   

§         Dry red chilies - 4

§         Cumin seeds - 3/4 tsp

§         Jiggery - 1/2 tbsp (optional – prefer only if mango is very sour)

§         Salt –your convinient

§         For Tempering:

§        Mustard seeds - 1/2 tsp

§        Split urad dal - 1/2 tsp

§        Dry red chillies - 1, tear  it and remove seeds

§        Asafoetida - 1//4 tsp

§        Curry leaves - 1 sprig

§        Oil - 1 1/2 tbsp

§       A pinch of Hing

Method

1.Fry the  moong dal in a bowl on low heat till it becomes red. Don’t  burn it. take away and let it         cool.

2.Next fry the cumin for 3 minutes on low flame, add  red chilies and roast for some seconds.               And take it away and let it  cool.

3.Grind the roasted moong dal, red chilis and cumin. Add the chopped raw mango cubes, salt and         jiggery to a slightly common paste add some water .take away to a serving bowl and get ready           for the tempering.

4.Heat oil in a tiny pan, once  it gets hot, add mustard seeds and allow to splutter. include the split         urad dal and let it to turns red. Add the red chilies, curry leaves, and asafetida, sauté for few               secs and turn off  the gas.

5.Pour this tempering over the pickle and serve with hot hot rice  with spoon of ghee.

      

 Tips

§                The pickle must have a a little crude texture with a bit of crunch from the dal.

§        Don’t  use very sweet mango. Use a mango which is less sweet. Jiggery is added to steadiness the     bitterness of the mangoes.

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