MANGO THOKKU/MANGA THOKKU
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We are seeing so many mango recipe in blog world now,and me blog too not an exception. Here’s my post,this is a long time pending post,because I bought these mangoes 2 weeks back from wet market
,wanted to make mango thokku or mango rice,now ended up with thokku as my H likes thokku than mango rice…. He also like pachadi, I made that when I bought last month,and clicked too to post it here,but was not satisfied with the clicks,so have to click again and post it
!
This thokku is what both my mom and MIL makes in a same way. I love this with curd rice and also apt for some parathas. I am not a big fan of mangoes both un ripe and the fruit … its weird but I don’t like yes.
Ingredients:
Mango – (Unripe) | 2 medium sized |
Red chilli powder | 2 & 1/2 - 3 tsp |
Turmeric | 1/4 tsp |
Asafoetida | 1/8 tsp |
Salt | As needed |
Fenugreek seeds | 1/2 tsp |
Jaggery,powdered | 1/4- 1/2 tsp |
Sesame oil | 1 tblsp |
To temper:
Sesame oil | 2 tblsp |
Mustard | 1 tsp |
Asafoetida | 1/4 tsp |
Method:
- Peel off the skin of the mangoes and grate the mangoes using a grater. (You can slice very thin too)
- Heat a heavy bottomed pan with oil and temper with mustard and asafoetida. Add the grated mango and fry in medium flame for 4-5 minutes. The mango should get soft and transparent.
- Add the red chilli powder,turmeric,salt and add oil and mix well.
- Fry for 6-8 minutes in low flame,keep mixing every two minutes.
- Eventually,roast and powder the fenugreek(vendhayam)seeds.
- Add the jaggery and fenugreek seeds powder(I have this powdered and kept like I said here.)
- Fry for two more minutes.By this time the oil will ooze out and it will be in a halwa like consistency. Cool down and transfer to a clean airtight container. Refrigerate and use within a month.
Use clean spoons and keep refrigerated always!
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- MURUKKU
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This entry was posted on Friday, June 1, 2012 at 11:15 PM and is filed under HOMEMADE, PICKLES. You can follow any responses to this entry through the RSS 2.0. You can leave a response.
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