Raw mango thokku

One of the best preparations of my grandmother was this thokku. She used to prepare this often during summers and store in oorgai jaadi (ceramic pickle jar). Mixed with steaming hot rice, this thokku used to taste divine. During summer vacation afternoons, she would place a ball of curd rice and a pinch of this thokku in our hands (my brother and I). We would gobble it up and get back to playing in the hot sun :-)
I regret that I didn't learn the recipe from her. But after going through number of thokku recipes from various food blogs, the one I'm sharing today comes close to my grandma's version.
Raw mango thokku
One of the best preparations of my grandmother was this thokku. She used to prepare this often during summers and store in oorgai jaadi (ceramic pickle jar). Mixed with steaming hot rice, this thokku used to taste divine. During summer vacation afternoons, she would place a ball of curd rice and a pinch of this thokku in our hands (my brother and I). We would gobble it up and get back to playing in the hot sun :-)
I regret that I didn't learn the recipe from her. But after going through number of thokku recipes from various food blogs, the one I'm sharing today comes close to my grandma's version.
Steps
- 1
Heat oil in a thick-bottomed deep pan.
- 2
Add mustard and wait till it splutters
- 3
Add turmeric powder and asafoetida. Reduce the flame to medium.
- 4
Add grated raw mango. Mix well and cover and cook for 3-4 minutes.
- 5
Open and mix well, ensure it doesn't stick to bottom. If it sticks, add some more oil.
- 6
Cover and cook in low flame until mango is fully cooked. You'll notice oil seeping out from the sides.
- 7
Then add red chilli powder, salt and jaggery one by one and mix nicely till everything comes together.
- 8
Switch off and let the pan rest for 2-3 minutes. Add roasted fenugreek powder and mix again.
- 9
Let it cool completely, then store in an airtight glass bottle or a ceramic pickle jar.
- 10
Serve it with steaming hot rice or as a side-dish to curd rice.
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