Mango moong dal pachadi or mamidikaya pesarapappu pachadi is a traditional, refreshing dish from South India. Raw mango and moong dal mixed with spices makes the pachadi a nice side dish for rice.
The pachadi is made during spring and summer seasons. This is the right season when fresh, green raw mangoes are easily available.
Mango moong dal pachadi is a beautiful mix of different tastes and textures. The combination of the sourness of the mango with the nutty flavor of yellow moong dal makes the chutney a flavorful for rice with a dash of ghee.
For the spiciness add red chillis or green chillies. It is an essential part of festive meals in most of South Indian homes.
The word “pachadi” generally refers to a fresh relish or a type of salad. The pachadi requires very less or no cooking at all unlike other Indian dishes.
The main ingredients are kept raw and grinded to make pachadi. This helps to preserve their natural crunch and health benefits. The recipe may vary from each household, as some just blend moong dal and raw mango till it turns soft and temper it with tadka.
Some just blend both moong dal and raw mango pieces along with spices. And lastly add some mango pieces to get crunchy flavor to the pachadi.
A simple tempering of mustard seeds, curry leaves, and asafoetida in hot oil is poured over the top is another option. I normally do not add the tadka.
It has immense health benefits during hot weather. Raw mango cooling properties, moong dal is a plant based protein and dietary fiber. All the ingredients create a nutritious, low-calorie dish.
Key ingredients in mango moong dal pachadi:
- Raw Mango: The season’s beginning mangoes are best suited to make it.
- Moong Dal: Soaking makes the chutney fast but it can be done without soaking.
- Salt: Add it to according our taste.
- Red chillis/ green chillis: Add them to according to your taste. In my recipe I add only red chillis.
Steps in pachadi making:
- Chop mango into small pices.
- Blend all the ingredients in the blender jar.
- Add tadka for extra essence.
These pachadi and other varieties come in handy till we make pickles with mangoes like avakaya, magaya, turumu pachadi. So let us enjoy the pachadi recipe for now.
Mango Moong Dal Pachadi | Raw mango moong dal pachadi
Ingredients
- 1 Raw Mango
- 1/2 Cup Yellow Moong Dal
- Salt to Taste
- 10 to 12 Red Chillis
- 1 tsp Asafoetida/Hing
- 1 tsp Cumin Seeds
Instructions
- Wash and peel the skin of the raw mango.
- Cut into small pieces.
- In a blender jar add moong dal, salt, asafoetida and red chillis.
- Blend it to make coarse powder.
- Add water little by little and make pachadi.
- Lastly add mango pieces and just pulse it.
- Do not blend too much to avoid mango pieces turn into paste.
- Or we can keep some of the mango pieces aside and add them into the pachadi.
- Adding tadka is optional, I am not adding any tempering.
- Transfer the pachadi into serving bowl.
- Raw mango moong dal pachadi is ready to serve.
- Serve mango moong dal pachadi with hot piping rice and a spoon of ghee.