My grandma makes this recipe often during mango season and most of the time it lasts only for a week or two. When it is prepared at home, we use it not only with curd rice, but also with paratha, roti, hot steamed rice, idly, dosa, sandwich and sometimes we use it as a condiment for papad too. This thokku is very addictive than pickle. You can also prepare it instantly.
Preparation Time: <10 minutes
Cooking Time: 15 minutes
Makes: 1 cup
Raw mango - 1 no, Large size
Gingerly Oil - 3 tablespoons
Mustard seeds - 1/2 teaspoons
Asafoetida - a big pinch
Red chilli powder - 2 teaspoons (see notes)
Turmeric powder - 1/4 teaspoon
Salt - to taste
Jaggery - 1 teaspoon (Optional)
Roasted fenugreek powder - 1/4 teaspoon (Optional)
1) Peel the skin of the raw mango and grate it nicely.
2) Heat a non-stick pan/ kadai. Heat oil in it.
3) Add mustard seeds when the oil is hot and not smoking. Let it splutter.
4) Immediately add Asafoetida. Make sure not to burn it.
6) Cover and cook for 5 minutes in low flame.
7) After 5 minutes, the grated mango reduces to half. Now add salt as per the mango quantity, turmeric powder and red chilli powder.
9) Add jaggery and roasted fenugreek powder if you are using(I didn't add both). Cover again and cook till the oil separates from the mango. It will again take 4-5 minutes. Make sure to keep it in low flame.
10) Switch it off and cool to room temperature. Store in dry, air tight container. It stays good for a month if stored in refrigerator.
11) Goes well with hot steamed rice, Curd rice, Idly, Dosa and any type of parathas.
1) I used home made red chilli powder and hence I used more to get correct spicy level. If you use store bought red chilli powder, use less or more according to its spicy level.
2) Taste a pinch of grated mango before preparing the thokku and check whether it is sour or not. If it is sour, add jaggery or you can skip it.
3) If you like, use roasted fenugreek powder to it.