A Tamil Brahmin currently residing in Pune, Mr. Chandrasekharran says, “In my native place, we had a huge mango tree growing in our courtyard and made many varieties of pickles. So I can give you whatever recipe you like – be it raw mango rice, mango pickles or raw mango dal!” Enjoy this delicious Maanga Paruppu – a dal with sour mangoes which his family enjoys drinking as a soup. Photo Credit: Sanjeeta of LiteBite.
Ingredients:
- Tur dal – 1½ cups
- Raw mango – 1, medium sized
- Green chillies – 2
- Turmeric powder – ¼ tsp
- Asafoetida powder – ¾ tsp
- Salt to taste
- Coriander leaves – for garnishing
For the tempering:
- Ghee – 2 tbsp
- Udad – 1 tsp (optional)
- Mustard seeds – ¼ tsp
- Red chilli – 1, halved
- Curry leaves – a few
Method for Maanga Paruppu:
- Pressure-cook the red gram in 4 cups of water to a soft consistency. Churn well and set aside.
- Peel and chop the mangoes into tiny pieces or grate.
- Cook with 1 slit green chilli, turmeric powder, asafoetida powder, and half a teaspoon of salt along with 1 cup water. Simmer on a low flame until the raw mango is cooked.
- Add the dal and let it simmer for 2 minutes. Switch off the flame.
- In a small pan, heat the ghee for tempering.
- Add the udad and mustard seeds; as they start spluttering, add the red chilli, curry leaves and 1 green chilli. Pour this tempering over the cooked dal mixture. Garnish with coriander leaves.
Serve this delicious maanga paruppu hot with steamed rice or as an accompaniment to rotis.
Tip: Instead of green and red chillies, you can add fried mor milaga (sun-dried chillies) to the maanga paruppu for a spicier flavour.
| This recipe was first published in His ladle love – a column in Harmony Magazine. Part-1 of this post is a very interesting interview with Chandrasekharran, a Tamil brahmin from Chennai with a passion for recipes and ingredients. Click to view his Raw Mango Recipe. |
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