Easy Mango Thokku Recipe
Easy South Indian style mango thokku (mangai thokku) recipe made with grated raw mangoes, roasted methi powder, hing and gingelly oil. The best side dish for curd rice!
Servings: 1 cup
Ingredients
1 cup – 200ml
- ½ cup Raw mango ( I used 1 big sized mango of 1/2 kg)
- 2.5 - 3 tsp Red chilli powder
- 1 tsp Methi seeds ( dry roast & grind to a powder)
- ½ tsp Turmeric powder
- ½ tsp Hing / Asafetida
- Jaggery Big gooseberry size(adjust based on tanginess of mango)
- Salt as needed
To temper
- 4 tbsp Sesame / Gingely oil
- 1 tsp Mustard seeds
Instructions
- Wash the raw mango. No need to peel the skin. Grate the mango using a grater. Set aside.
- Dry roast the methi seeds in a kadai till it turns golden brown and powder it nicely.
- In a wide mouthed kadai, add 3 tbsp of sesame oil. Put the grated mango & required salt to it. Saute well till it becomes soft. Cover and cook the mangoes for sometime in very low flame.
- After the mango is cooked well, add the turmeric powder, red chilli powder, hing / asafetida and jaggery. Mix well and saute for sometime till raw smell goes off. As you mix, thokku will start to leave the sides of kadai.
- Lastly add the roasted methi seeds powder, mix it and switch off the flame.
- Temper with mustard seeds using a tbsp of sesame oil. Once the thokku cools down, store it in an air tight container. Refrigerate and preserve for months.
Notes
- Use firm, sour raw mangoes for the best taste and texture.
- Roasting methi seeds till golden brown and grinding freshly gives the signature pickle aroma. Do not over-roast or it will taste bitter.
- Gingelly oil (sesame oil) and hing are essential for authentic Tamil Nadu style flavor and longer shelf life.
- Always use a clean, dry spoon to serve and keep refrigerated in an airtight glass container.