When the green raw mangoes are still in the market, make yourself free for whipping up mango thokku. Because once these mangoes disappear from the vegetable market, you would surely miss this awesomeness. As the summer begins, I make it a point to list down all wonderful things that is prepared using mangoes. This list include the new, creative recipes (like mango sorbet) along with traditional ones. And it’s quite exciting to make and relish those delicacies through out summer.
Mango thokku is like a instant pickle for me. It has the sour, salt and spice in balanced quantity. Some times I even add a bit of jaggery to give hint of sweetness. It tastes amazingly delicious.
The recipe is very simple, all it needs is grated mangoes which is sauteed in little more oil along with basic spices like salt and red chilly powder. As we cook the grated mango, it turns soft and mushy. Whenever it sticks to pan, we need to add oil and continue sauteing. Finally, the roasted fenugreek and mustard seeds powder adds amazing flavor to mango thokku. I have made my quota of summer recipes this year, how about you?
Mango Thokku | Raw Mango Thokku
Ingredients
- 3 nos. Raw mango
- 1/4 tsp Turmeric powder
- 2 tsp Red chilly powder
- 1.5 tsp Salt
- 1/8 tsp Fenugreek seeds
- 1/8 tsp Mustard seeds
- 1.5 tbsp Oil
To temper
- 1 tbsp Oil
- 1/4 tsp Mustard seeds
- 1/4 tsp Asafoetida
Instructions
Preparation
- Wash the mangoes under running water and pat dry them. Peel the skin off and grate all the mangoes.
Method
- Measure 1.5 cups of grated mango and keep aside. Next dry roast the fenugreek and mustard seeds till they splutter. Powder them using mortar and pestle. Keep aside.
- Next heat a pan and add the tempering ingredients. Let the mustard seeds splutter. Then include grated mangoes.
- Saute the mangoes for 3 minutes. Add turmeric powder, red chilly powder and salt. Mix and saute well.
- Next add 1 tbsp of oil and continue sauteing. The oil is absorbed by mangoes. Next add roasted fenugreek and mustard powder.
- Continue sauteing and again include remaining oil. The thokku comes together and leaves the pan now. Switch off and let it cool down.
- Store the mango thokku in dry container and serve with curd rice.
Notes
- Choose the mangoes that are raw, firm and sour.
- Adjust the red chilly powder as per the spice required.
- You can add 1/4 tsp of jaggery too for balanced taste.
