The other day I had posted the pictures for Magai (a dried raw mango pickle from Andhra Pradesh) on one of the food groups as also the pictures for two chutneys that we make with Magai; Teepi Magai Pachadi and Magai Perugu Pachadi. This was when Sandhya Nag mentioned Magai Pappu (Magaya Pappu) and generously shared her recipe instantly. The one thing that you need to know about Sandhya is that she is generous; whether with praise or sharing information. You always find her saying something encouraging or sharing an informative tip or two.
I tried Sandhya’s recipe for Magai Pappu this past weekend and it turned out to be simple great; tangy and spicy.
Now I know what to do when the craving for Mammidikaya Pappu hits and I have no raw mango on hand!
Thank you, Sandhya!
How to Make Magai Pappu | Magaya Pappu
Time: 45 Minutes
- Kandi Pappu or Tuvar Dal – 1 Cup
- Magai – 1/4 Cup
- Neyyi or Ghee – 2 tsp
- Avalu or Mustard Seeds – 1 tsp
- Jeelakarra or Cumin Seeds – 1/2 tsp
- Endu Mirapakaya or Red Chillies – 2
- Pasupu or Turmeric – 1/4 tsp
- Karivepaku or Curry Leaves – A Few
- Inguva or Asafoetida – A Pinch
- Uppu or Salt to Taste
- Pressure cook the tuvar dal with 2 cups of water till it is of mashable consistency.
- With a ladle, mash the dal.
- Add the magai to the dal and mix well.
- Add the salt to the dal and mix well.
- Add some water, if required to the dal.
- Bring to a boil.
- Turn off the heat.
- Heat the ghee.
- Add the mustard seeds and wait till they splutter.
- Add the cumin seeds, curry leaves, red chillies, and asafoetida.
- Add the tempering the dal.
- Mix well.
- Serve hot with steamed white rice.