Name: Raw Mango Thokku recipe by Muthulakshmi Madhavakrishnan at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 3 Raw mango; 1/2 tbsp fenugreek; 1 tbsp red chilly powder; 1/2 tsp turmeric powder; 1/2 tsp asafoetdia powder; 1 tbsp powdered jaggery; 1/2 tsp mustard seeds; 1/2 tsp Urid dal; 8 tbsp gingelly oil

ABOUT Raw Mango Thokku RECIPE

Raw mango thokku is a popular condiment that accompanies many South Indian foods and also for the rotis. This thokku is slightly sweet and mildly hot. I particularly like them with a bowl of curd rice.

Ingredients Serving: 4

3 Raw mango
1/2 tbsp fenugreek
1 tbsp red chilly powder
1/2 tsp turmeric powder
1/2 tsp asafoetdia powder
1 tbsp powdered jaggery
1/2 tsp mustard seeds
1/2 tsp Urid dal
8 tbsp gingelly oil

Instructions

Wash and peel the mangoes. Grate 2 mangoes finely using a carrot grater and 1 mango thinly using the chip slicer.
Heat the kadai and dry roast the fenugreek until brown or some fenugreek will pop up. Switch off the flame and powder it coarsely.
Heat the gingelly oil in the kadai and add the mustard seeds and urid dal. When it splutters add the thin mango slices and saute them.
After 2 minutes, add the grated mangoes. Saute for 2 to 3 minutes.
Then add the required salt and allow the mangoes to cook nicely in the oil.
When the mangoes become soft, add the chilly powder, turmeric powder and asafoetida powder.
Mix and stir well. Then add the jaggery to the thokku.
Keep the flame low and allow the thokku to combine well till the oil floats on the top of the thokku. Finally, add the fenugreek powder, mix well and switch off the flame.
Store it in a glass jar. Yummy and tasty mango thokku is ready. This thokku will remain good for 1 month if refrigerated.

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