Ingredients

The following ingredients have 4 Servings
  • Grated Mango - 2 cups (2 medium sized mangoes)
  • Red chili powder - 2 - 3 tsp
  • Asafoetida - a pinch
  • Curry leaves - few (optional)
  • Turmeric powder - 1/4 tsp
  • Salt - 1 or 1.5 tsp (depending upon the sourness of mango adjust)
  • Oil (preferably sesame oil) - 5 tbsp
  • Mustard seeds - 1 tsp
  • Fenugreek seeds - 1/2 tsp

Instruction

  • Peel the mangoes. Grate it using a grater or a food processor.
  • Heat the oil in a kadai. Add mustard seeds, fenugreek seeds, asafoetida and curry leaves.
  • After it splutters, add the grated mango and turmeric powder. Saute the same for about 3 minutes till it becomes tender.
  • Add the red chili powder, salt and mix well. Cook for another 5 minutes in medium low flame until oil separates. Be careful to keep stirring often so that it doesn't get burnt at the bottom.
  • Once done, switch off. Cool the thokku and transfer it to a glass bottle or bharani. It stays good for upto a month.