Recently, on a Maharashtrian food forum that I am a part of, I read the recipe for Vatli Dal. As soon as I read it, I was smiling because it was nothing but Patholi, a classic Andhra dish made with soaked Chana Dal that has been ground to a paste. We make it often at home either in its simple form or then as Menthi Kura Patholi with fenugreek leaves. What caught my eye was a variation that used grated raw/unripe mango (Kairi in Marathi or Mammidikaya in Telugu). Given that I am a great lover of mangoes, this weekend featured Mammidikaya Patholi on the menu and it turned out to be quite a treat.
While Maharashtrians seems to savour Vatli Dal as a snack along with Panha, in Andhra Pradesh, we mix it with rice. Either way, it tastes awesome. Mammidikaya Patholi or Kairichi Vatli Dal eaten by itself is a great, protein-rich healthy snack.
How to Make Mammidikaya Patholi | Kairichi Vatli Dal
Mammidikaya Patholi – Kairichi Vatli Dal
This recipe for Mammidikaya Patholi is inspired by the Maharashtrian Kairichi Vatli Dal. It is a healthy, protein rich snack or can alternate as a dry curry.
- 1 Cup Chana Dal/Husked Bengal Gram
- 3/4 Cup Grated Unripe Mango, Kairi or Mammidikaya
- 1/2 tsp Red Chilli Powder
- 1 tsp Rai or Mustard Seeds
- 1 tsp Udad Dal or Husked Black Gram
- 2 tsp Chana Dal or Husked Bengal Gram
- 2 or 3 Red Chillies
- 1/8 tsp Haldi or Turmeric
- 2 Large Pinches Hing or Asafoetida
- 3 tbsp Oil
- A Few Curry Leaves
- Salt to Taste
- Soak the Chana Dal in 2.5 cups water for at least 4 hours.
- Drain the water completely from the Chana Dal.
- Grind the Chana Dal to a coarse paste along with salt, turmeric, and chilli powder.
- In a heavy-bottomed kadai or wok, heat the oil.
- Add rai and wait till it splutters.
- Add the udad dal and fry till it is light brown.
- Add the split red chillies and fry for 5-7 seconds.
- Add the curry leaves and hing.
- Fry for 5-7 seconds.
- Add the Chana Dal paste.
- Cook while stirring occasionally till the Chana Dal paste is cooked and mostly dry.
- Add the grated mango and mix well.
- If you are a Maharashtrian, serve Kairichi Vatli Dal as a snack. If you are an Andhra, mix Mammidikaya Patholi with rice and ghee. Or you can do both. 🙂
If your dal paste is watery, strain it through a cloth to get rid of as much water as possible.