Andhra-style Mango Pappu is made by cooking raw mangoes with toor dal and tempering them with mustard seeds, cumin, curry leaves, etc. Also known as mavinakayi gojju, this unique curry from Karnataka ...

500 grams raw mango, half tsp turmeric powder, one tbsp salt, one-fourth split fenugreek seeds, one tsp asafoetida, four dry red chillies, three-fourth cup mustard oil, one-eight cups split ...