Mango Thokku
The biggest hazzle in doing mango thokku is scrapping or cutting the mango into tiny pieces. That can be done very easily. Take one big kilimookku mango, wash it very well.Keep some water in the pressure cooker, keep the mango in a vessel with out water , close it with a lid and cook it like rice with 2 or 3 whistles.. Allow it to cool. The skin will get peeled off very easily and you can mash the cooked mango in no time. For smooth texture you can even beat it in the mixer for a second.
Keep a non stick tawa on stove in low flame.
Pour 3 or 4 tablespoons of gingilee oil
(pickle means extra oil, remember that) season one tsp each of mustard, asafotida, turmeric powder and chilli powder and fry.
Add the cooked mango pulp, with 2 tsp of salt and allow it to get cooked till oil comes out in corners. It will come like a halwa, soft and smooth.
Taste it a little and add chilli powder or salt if needed.
After it cools add half a tsp of fried fenugreek powder and keep it in an air tight bottle.
The biggest hazzle in doing mango thokku is scrapping or cutting the mango into tiny pieces. That can be done very easily. Take one big kilimookku mango, wash it very well.Keep some water in the pressure cooker, keep the mango in a vessel with out water , close it with a lid and cook it like rice with 2 or 3 whistles.. Allow it to cool. The skin will get peeled off very easily and you can mash the cooked mango in no time. For smooth texture you can even beat it in the mixer for a second.Keep a non stick tawa on stove in low flame.
Pour 3 or 4 tablespoons of gingilee oil
(pickle means extra oil, remember that) season one tsp each of mustard, asafotida, turmeric powder and chilli powder and fry.
Add the cooked mango pulp, with 2 tsp of salt and allow it to get cooked till oil comes out in corners. It will come like a halwa, soft and smooth.
Taste it a little and add chilli powder or salt if needed.
After it cools add half a tsp of fried fenugreek powder and keep it in an air tight bottle.
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