Tuesday, February 25, 2014

Mango Thokku

Mango thokku


raw mango - 1 
turmeric - 1/4 tsp
salt - as needed
red chili powder - 2 tsp
asafoetida - a pinch
powdered jaggery - 1/2 tsp
sesame oil - 2 tablespoon
mustard seeds - 1 tsp
fenugreek seeds powder - 1/4 tsp (dry roast the fenugreek seeds and grind it to a fine powder. Store it in airtight container for future use)


  • grate the raw mango and keep it aside (yields around 2 cups (1 cup size = 150 ml))
  • heat a vessel with sesame oil and add mustard seeds, asafoetida
  • once it splutters, add the grated mango
  • saute it for few mins till the mango becomes soft
  • add turmeric powder, red chili powder and salt
  • mix well and saute it for 8 - 10 mins in low flame
  • add 1/4 tsp of powdered fenugreek seeds and jaggery
  • saute it for few mins till oil oozes out from the mixture and the mixture doesn't stick to the kadai
  • cool it down and store it in airtight container. Refrigerate and use it within a month.
  • You can serve this as a side dish for lemon rice, curd rice and any type of parathas

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