Mango -- 1 no. , Medium sized
Turmeric powder -- a pinch
Dry red chillies -- 4 to 5 nos . (acc to taste)
Jaggery -- 1 to 1 1/2 tbsp Jaggery , powdered ( acc to taste )
Salt -- 1/2 tsp
Fenugreek seeds -- 1/2 tsp
For seasoning :
Oil -- 1/4 cup ( preferably sesame oil )
Mustard seeds -- 1/4 tsp
Hing -- a pinch
- Dry roast the fenugreek seeds and grind to a fine powder.
- Peel the mango and cut into chunks . Grind the mango along with the dry red chillies using very little water and make a paste.
- Heat a tsp of oil and do the seasoning with mustard seeds and the hing. Dump in the ground mango paste, salt and scald well. Add the turmeric powder and mix well.
- Keep on stirring the mixture over medium low flame and add oil in between.
- Stir the mixture continuously until it starts leaving out the oil.
- Add the fenugreek seeds powder at this stage and scald well. Keep the thokku in the low heat for a minute without disturbing so that it gets infused .
- Finally add the powdered jaggery . Mix well to combine. Again let it set in the heat for a minute or so before switching off.
- Transfer the mixture to a container / bottle once warm and njoy with curd rice.
Sending this entry to PICKLE EVENT / MELA happening at Hima's snackaroma ..
- Adding oil is must if u want ur thokku to stay many days
- Stays good even @ room temperature if u use a clean spoon everytime.
- U may also refrigerate to stay for months..
- U may also grate the mango and do the same way.
- If u feel sesame oil is bitter, add half sesame oil and half cooking oil.
Happy eating guys,