I learnt about Kairichi Vatli Dal, a Maharashtrian snack, in 2016 via a Facebook food group that I was a part of. As soon as I read the recipe for this snack, I was smiling because it was nothing but Patoli, a classic Andhra dish made with soaked Chana Dal that has been ground to a paste, and so I made this Mamidikaya Patoli.

Kairichi Vatli Dal | Mamidikaya Patoli | Mavinakayi Bharda Palya
Kairichi Vatli Dal | Mamidikaya Patoli | Mavinakayi Bharda Palya

We often make Patoli 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 Mamidikaya in Telugu). Given that I am a great lover of mangoes, this weekend featured Mamidikaya Patoli on the menu and it turned out to be quite a treat.

While Maharashtrians seems to savour Kairichi Vatli Dal as a snack along with Panha, in Andhra Pradesh, we mix it with rice and have it as a meal (albeit a heavy one). Either way, it tastes awesome.

Do try variations of this recipe: Andhra Patoli | Bharda Palya | Vatli Dal | Kadalai Paruppu Usili and Menthi Koora Patholi (Dry Curry with Bengal Gram and Fenugreek Leaves).

I first posted this recipe in May 2016 and am updating it now with step-by-step photos.

Recipe for Mamidikaya Patoli | Kairichi Vatli Dal

Mamidikaya Patoli | Kairichi Vatli Dal

Aruna
This recipe for Mamidikaya Patholi is inspired by the Maharashtrian Kairichi Vatli Dal. It is a healthy, protein rich snack or can be used as a dry curry.
Prep Time 4 hrs
Cook Time 20 mins
Total Time 4 hrs 20 mins
Course Accompaniment, Dinner, Lunch, Side Dish, Snack
Cuisine Andhra Pradesh, Indian, Indian Food, Maharashtrian, South Indian, Telangana
Servings 4 People
Equipment
  • Kadhai or Wok
  • Grinder
Ingredients
  
  • 1/2 Cup Chana Dal/Husked Bengal Gram
  • 1/3 Cup Grated Unripe Mango, Kairi or Mamidikaya
  • 2 Red Chillies
  • 1/4 tsp Haldi or Turmeric
  • Salt to Taste
For Tempering
  • 2 tbsp Oil
  • 1 tsp Rai, Mustard Seeds
  • 1/2 tsp Jeera, Cumin Seeds
  • 1 tsp Udad Dal or Husked Black Gram
  • 2 Red Chillies
  • 8-10 Curry Leaves
Instructions
 
Making the Chana Dal Paste
  • Soak the Chana Dal in 1.5 cup of 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 red chillies.
Making Kairichi Vatli Dal | Mamidikaya Patoli | Mavinakayi Bharda Palya
  • In a heavy-bottomed kadai or wok, heat the oil.
  • Add the udad dal and fry till it is light brown.
  • Add rai and wait till it splutters.
  • Add the split red chillies and hing, and fry for a few seconds.
  • Add the grated mango and mix well.
  • Add the Chana Dal paste and mix well.
  • Cook while stirring occasionally till the Chana Dal paste is cooked. At this stage, it will start to become powdery but will still be moist
Serving Ideas
  • If you are a Maharashtrian, serve Kairichi Vatli Dal as a snack. If you are an Andhra, mix Mamidikaya Patholi with rice and ghee. Or you can do both. 🙂
Notes
  • Use as little water as possible in the dal paste. This will help it cook faster and with lesser amount of oil.
  • If your dal paste is watery, strain it through a cloth to get rid of as much water as possible.
  • Ensure that the mango is sour or the magic of this dish will be lost.
Keyword Kairichi Vatli Dal, Mamidikaya Patoli, Mavinakayi Bharda Palya, Patoli, Vatli Dal
Mamidikaya Patoli
Mamidikaya Patoli

How to Make Mamidikaya Patoli | Kairichi Vatli Dal | Mavinakayi Bharda Palya

Making the Chana Dal Paste

  1. Wash the chana dal well and soak it in 1.5 cup of water for at least 4 hours. When the dal is soaked, you will be able to break it when you press it between your index finger and thumb.
  2. After the dal is soaked, drain the water completely from the Chana Dal.
  3. Grind the Chana Dal to a coarse paste along with salt, turmeric, and red chillies. Add as little water as possible when grinding the chana dal.

Making Kairichi Vatli Dal | Mamidikaya Patoli | Mavinakayi Bharda Palya

  1. Over medium heat, in a heavy-bottomed kadai or wok, heat the oil.
  2. Add the udad dal and stir-fry till it is light brown.
  3. Add mustard seeds and wait till they start to crackle.
  4. Now add the split red chillies, cumin seeds, and curry leaves, and stir-fry for a few seconds.
  5. Add the grated mango and mix well.
  6. Add the chana Dal paste and mix well.
  7. Cook while stirring occasionally till the chana dal paste is cooked and dries out a bit. At this stage, it will start to become powdery but will still be moist

Serving Ideas

  1. If you are a Maharashtrian, serve Kairichi Vatli Dal as a snack. If you are an Andhra, mix Mamidikaya Patoli with rice and ghee. Or you can do both. 🙂

 

Kairichi Vatli Dal
Kairichi Vatli Dal

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