1 మామిడికాయతో 2 అద్భుతమైన వంటలు 😍 Mamidikaya Kobbari Pulihora & Pappu Charu | Easy Summer Recipes

Описание: #mamidikayarecipes #rawmangorecipes #andhrastylerecipes #pulihorarecipe #pappucharurecipe

Today I am sharing 2 delicious raw mango recipes perfect for summer – Mamidikaya Kobbari Pulihora and Mamidikaya Pappu Charu. These traditional Telugu recipes are simple, flavorful, and perfect with hot rice.
In this video you will learn how to prepare tangy Mamidikaya Kobbari Pulihora with fresh coconut and comforting Mamidikaya Pappu Charu using simple ingredients available at home. The sour taste of raw mango combined with coconut and dal makes these dishes extremely tasty and refreshing during summer.

These recipes are very easy to prepare and perfect for lunch box, weekend cooking, or traditional meals. If you love raw mango recipes, Andhra style pulihora, and pappu charu, you will definitely enjoy these dishes.
Try these recipes at home and let me know in the comments which one you liked the most – Pulihora or Pappu Charu.

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Mamidikaya Kobbari Pulihora is a traditional Andhra style rice recipe made with grated raw mango and fresh coconut. The sour taste of raw mango perfectly balances with the mild sweetness of coconut and the aroma of tempering with mustard seeds, curry leaves, peanuts, and green chilies.

This pulihora is very quick to prepare and is perfect for lunch boxes, travel food, festival offerings, or summer meals. The tangy flavor of raw mango makes the rice refreshing and appetizing even during hot weather.

Because raw mango naturally adds sourness, it reduces the need for extra tamarind or lemon, making the dish light and flavorful.


Mamidikaya Pappu Charu is a comforting Andhra style dal-based dish made with toor dal and raw mango. The natural sourness of the mango blends beautifully with the soft cooked dal and aromatic tempering, creating a delicious and satisfying dish.

This traditional recipe tastes best when served hot with steamed rice and a little ghee. Many Telugu households prepare Mamidikaya Pappu Charu during mango season because it is simple, nutritious, and full of flavor.


Raw mango (Mamidikaya) is not only tasty but also very healthy.

🥭 Rich in Vitamin C – helps improve immunity and protects the body from infections.
🥭 Good for digestion – raw mango helps stimulate digestive juices and improves appetite.
🥭 Prevents dehydration – raw mango is often used in summer recipes because it helps the body stay cool and hydrated.
🥭 Good for skin health – the antioxidants in raw mango support healthy skin.
🥭 Supports gut health – the fiber content helps improve digestion and prevents constipation.


When raw mango is cooked, a small amount of Vitamin C may reduce because Vitamin C is sensitive to heat.

However, cooking does not remove all the nutrients. Raw mango still provides:

✔ Fiber
✔ Minerals
✔ Natural antioxidants
✔ Tangy flavor that improves digestion

Also, in recipes like Pulihora or Pappu Charu, the mango is usually cooked only for a short time, so many nutrients are still retained.

So even when cooked, raw mango recipes remain healthy and nutritious.


Which recipe do you like more – Mamidikaya Pulihora or Mamidikaya Pappu Charu? Comment below 👇

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