This is the second of the Raw Mango Thokku. The first was a sun basked one, where the spices were added after it had had been sun basked for a week. This one is without addition of sugar or jaggery. Needs refrigeration as it is usually made of the Totapuri variety of Mango when it is slightly ripe.
- 500 gms Totapuri Mango
- 2 tbsps Chilly powder
- 1 tsp Methi /Fenugreek seeds powdered
- 1/2 tsp Turmeric powder
- A kidney bean piece of Hing/asafoetida
- 5 tbsps oil
- 3 sprigs Curry leaves
- 1 tsp mustard seeds
Wash and wipe the tender Mango. Deskin and grate or chop it fine. Dry roast the Methi seeds till they give their aroma and turn to a rich golden brown. Powder them and keep aside. Powder the Hing. Heat oil. Add the mustard seeds and after they splutter add the curry leaves. Toss. Drop in the Chilly, Turmeric, Asafoetida and Fenugreek powders. Immediately add the grated Mango. Add salt and cook the mixture till it turns semi solid. Switch off and store when cool.
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