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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!