#8 : Mamidikaya Pappu ~ Mango Dhal

"Mamidikaya", Mango is considered as the king of all fruits . This dhal is made by combining raw green mango and tur dhal ( split skinned pigeon lentils ) . It is very simple to make and tastes completely out of the world . I can vouch that this is a personal favorite to many Telugus and is a core part of the Andhra cuisine . I have fond summer memories of enjoying this dhal with piping hot rice . Even today as I make it , my heart skips an eager beat . Love .

Ingredients:

• 1 Green Mango - Skin peeled and chopped ( Leave the seed out )
• 3/4 Cup Tur Dhal 
• 3 Cups Water
• 4-5 Small Green Chillies
• Salt

      For Tempering :

• 1 tsp Oil 
• 1/2 tsp - Mustard seeds
• 2 Dried Red Chillis
• 1 tsp Red Chilli powder
• 1/8 tsp - Asafoetida
• 5-6 Curry Leaves 

Method:

1. Wash the tur dhal 
2. To it add the mango pieces , green chillies, water and pressure cook for 3-4 whistles. Set aside 
3. Once the steam escapes the the cooker , remove the lid and bring the dhal mixture to a boil . Add in the salt as required 
4. For Tempering - Heat oil , add mustard seeds . Once they begin to splutter add the red chilies ,curry leaves, asafoetida and red chilli powder and fry for a minute . Add the tempering to the boiling dhal mixture 
5. Serve with hot rice . Also tastes great as a soup 

#5 : Chaaru ~ Rasam

"Chaaru" / Rasam  is a tangy tomato soup made with Indian spices . It is eaten warm with mashed up rice . With a hint of pepper , cumin seeds and cilantro ,this divine liquid is sure to transport you to an other world :-)Defiantly , a comfort food for me . I have a zillion memories of scooping out spoon fulls of chaaru. Did I say ,my grandmother was a wonderful cook .

Ingredients:

• 2 Big tomatoes  (chopped)
• 1 Green Chilli  (slit into half )
• 2 Tsp Rasam Powder
• 1 lime size Tamarind  ( juice extracted )
• Handful  Cilantro (finely chopped)
• 4 cups water
• Salt to taste

 For Tempering :

• 1 tsp Ghee
• 1/2 tsp - Mustard seeds
• 1/2 tsp - Cumin seeds
• 1/2 tsp - Black peppercorns
• 2 Dried Red Chillies
• 1/8 tsp - Asafoetida
• 3-4 Curry Leaves

Method:

1. Puree the chopped tomatoes and the green chill to a smooth paste without adding water
2. Add the ground tomato mixture , rasam powder , tamrind extract , salt and water to a saucepan and bring to a boil . Simmer on a medium flame for 15-20 mins 
3. Tempering-Heat oil in a skillet , add the mustard seeds , let them splutter . To it add the cumin seeds , pepper corns , red chillies , asafoetida and curry leaves fry for a minute. Add it to the tomato rasam mixture 
4. Let the Chaaru boil for a minute 
5. Garnish with the chopped cilantro
6. Serve with hot rice