Raw Mango Thokku Recipe/ How to make Raw Mango Thokku or Mavinakkayi Thokku
Thokku is a variety of pickle which is widely prepared in South India. Iyengar style preparation of Raw Mango Thokku is very popular. Gingelly oil and rock salt is used for the preserving the pickle. Unlike any other pickle not many spices are included in this dish. Fenugreek seeds and asafoetida adds a nice aroma to this pickle. This can be preserved in refrigerated for upto 3 months. This tastes perfect with curd rice and I even have it sometimes with plain rice also. This thokku is perfect to prepare pickled rice (just add some fried garlic for that extra flavour). Learn how to make this lipsmacking Raw Mango Thokku with stepwise pics.
- 2 cups Grated Raw Mango
- 1/2 cup Gingelly oil
- 1 tsp Mustard seeds
- 1 tsp Fenugreek seeds
- 1 tsp Cumin seeds
- 1/2 tsp Turmeric powder
- 1/2 tsp Asafoetida
- Rock salt as per taste
- 3 tbsp Red chilli powder
- 1 tsp Powdered Jaggery
Heat a kadai and dry roast fenugreek and cumin seeds till nice aroma comes. Crush it to a fine powder.
Heat 3 tbsp oil and splutter mustard seeds. Add asafoetida and turmeric powder.
Add grated mango and mix well. Cook till it becomes soft.
Add rock salt, chilly powder and remaining oil. Cook for 5 mins.
Now add the crushed powder and jaggery. Cook for another 5 mins.
Tasty Raw Mango Thokku is ready.
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