Thotakura mamidikaya pappu

This is a wonderful pappu that mom has been making for years and very dear to heart. Reminds me of home and family and makes me nostalgic, but never get tired of making this. I have noticed that we get unripe mangoes all through the year in phoenix and thats a plus! I can make this whenever I want to. I use red chilli flakes for the popu instead of the whole red chilli.


4 fistfuls or 1 cup of toor dal
1 bunch of Amaranth Leaves
1 medium sized unripe mango
4 green chillies
1/4 teaspoon turmeric
Oil, Salt to taste.

For the Popu/Tadka/seasoning
A teaspoon of Red chilli flakes
A teaspoon of mustard seeds
A teaspoon of Urad dal
1/4 teaspoon of asafoetida
A few curry leaves


Take the Toor dal , Chopped amaranth and unripe mango pieces in a pressure cooker with some turmeric. I’d suggest that the mango cut into big chunks, its one’s choice to either skin it or leave it unskinned. Pressure cooker for 2 whistles and remove from heat and let it cool. In another vessel, heat oil and add the urad dal and let them brown and add the mustard seeds and once they start popping add the chilli flakes, curry leaves and slit green chilli. Saute for a minute and lastly add the asafoetida. Then add the cooked dal and add salt and chilli powder if u want ( I guess 1/2 teaspoon should do) . Let the dal simmer until the flavours blend and remove from heat and serve with rice. I have not added tamarind as I have already added the mango.

4 thoughts on “Thotakura mamidikaya pappu

  1. Asha says:

    Looks very colorful with the specks of red chillies on top.I don’t get Amaranth leaves here.Lucky you.

    Thanks Asha, You normally get them in Asian stores, can check out Indira’s site for synonyms

  2. anusharaji says:

    that sure is spicy and yummm
    i get very tender leaves, so trying different rather than dal till now
    but now vl surely make it

    Let me know and btw my mom loved the totakura avakaya, but she had to add a few of her ingredients to the avakaya

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