It is June 2nd week and Indians are headed towards extended summer this year with no sign of monsoon yet.
” Scorching heat is intolerable, we are all awaiting the arrival of heavy rains which will soothe us including plants and trees around”…This is what I hear from my mother over phone since many days.
As I move to India for vacations, I am sure I am warmly welcomed by heavy rains, lightening and thunder. The tired and hot mother earth would have transformed in to blushing new bride with fresh looking green plants, trees and flowers. Glazing such rain with a cup of hot tea and breadfruit bajji is so fascinating….Oh I am dreaming it already…
I am continuing summer special recipes as a bonus of extended summer. Today it is a type of mango pickle which can be called as Mango Thokku but popular as “Mango HinDi” in Udupi-Mangalore region. When you make cut mango pickle in large batch, the seeds would have retained some pulp which can be scraped and used in making this mango thokku. The process of making mango thokku is very simple, all you need to do is scrape the raw mango pulp or grate it. Marinate them in salt for a day and grind with spices. Yes..it is that easy. Serve this vibrant red colored mango thokku as instant pickle and relish with curd rice. Here goes the recipe.
Meet you all with one more interesting recipe. Till then bye.