Mango Thokku

Ingredients

• 1/2 kg raw mangoes (or) 2.5 cups grated raw mango
• 2.5 – 3 tsp red chilli powder
• 1 tsp methi seeds ( dry roasted & ground to a powder)
• 1/2 tsp turmeric powder
• 1/2 tsp SSP asafoetida
• Jaggery in the size of a big gooseberry size (adjust based on tanginess of mango)
• Salt – as needed
• 4 tbsp sesame/gingelly oil
• 1 tsp mustard seeds

Preparation method:

Wash the raw mango. Do not peel the skin.

Grate the mango using a grater and set aside.

Dry roast the methi seeds in a kadai till it turns golden brown and powder it till fine.

In a wide-mouthed kadai, add 3 tbsp of sesame oil. Put the grated mango & required salt to it. Sauté well till it becomes soft. Cover and let the mangoes cook for a while in a very low flame.

After the mango is cooked well, add the turmeric powder, red chilli powder, SSP asafoetida and jaggery.

Mix well and sauté for a while till the raw smell is gone.

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.

Enjoy with curd rice!