Raw Mango Thokku Recipe - Tamil Nadu Style Raw Manga Thokku
A vegetarian South Indian Recipes recipe with mango (raw) - peeled and chopped, methi seeds (fenugreek seeds), sesame (gingelly) oil. Ready in 30 min, serves 400.
Curated byAditi Iyer🇮🇳
Instructions
16 steps- 1
To begin making Tamil Nadu Style Raw Mango Thokku Recipe, peel and slice raw mangoes to thin and small pieces and keep aside
mango (raw) - peeled and chopped(2 cups) - 2
In a preheated pan dry roast the methi seeds for 20 seconds or till they darken in colour, stirring continuously so that they do not char
methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 3
Remove from the stove, cool to room temperature, dry grind them in a Mixer, and set aside till required
- 4
Heat the oil in a Frying pan/Kadai, add the mustard seeds and let them splutter
methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 5
Keep the stove on low flame
- 6
When the mustard seeds have spluttered, add the mango pieces,turmeric powder and stir well
mango (raw) - peeled and chopped(2 cups)methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)-/2 tablespoons red chilli powder(1) - 7
Sauté till the mango is cooked till soft ,about 10 minutes on a low flame, stirring frequently to ensure the mango doesn't stick to the bottom of the pan
mango (raw) - peeled and chopped(2 cups) - 8
Remove a piece of mango and smash with spoon/ladle
mango (raw) - peeled and chopped(2 cups) - 9
If it crushes easily, mangoes are done
mango (raw) - peeled and chopped(2 cups) - 10
Once the mango is soft and cooked, smash the pieces gently with the back of a ladle/masher, making sure to be careful that the oil doesn't splash out of the pan
mango (raw) - peeled and chopped(2 cups) - 11
Add salt to taste, chilli powder, hing and the powdered methi and stir well to combine
methi seeds (fenugreek seeds)(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)-/2 tablespoons red chilli powder(1)salt - (adjust)(1 tablespoon) - 12
Sauté on low flame for 5 minutes till the raw taste of the masalas goes away
- 13
Turn off the stove and transfer the finished Mango thokku to an airtight container
mango (raw) - peeled and chopped(2 cups) - 14
Store Tamil Nadu Style Raw Mango Thokku, covered, in the fridge
mango (raw) - peeled and chopped(2 cups) - 15
Tamil Nadu Style Raw Mango Thokku normally keeps great for at least 2 weeks, if a dry spoon is used every time, without any contamination
mango (raw) - peeled and chopped(2 cups) - 16
Serve Tamil Nadu Style Raw Mango Thokku along with Mixed Vegetable Sambar and Steamed Rice or Thalicha Thayir Sadam for a satisfying lunch
mango (raw) - peeled and chopped(2 cups)
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Raw Mango Thokku Recipe - Tamil Nadu Style Raw Manga Thokku
A vegetarian South Indian Recipes recipe with mango (raw) - peeled and chopped, methi seeds (fenugreek seeds), sesame (gingelly) oil. Ready in 30 min, serves 400.
Curated byAditi Iyer🇮🇳
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Directions
16 steps- 1
To begin making Tamil Nadu Style Raw Mango Thokku Recipe, peel and slice raw mangoes to thin and small pieces and keep aside
mango (raw) - peeled and chopped(2 cups) - 2
In a preheated pan dry roast the methi seeds for 20 seconds or till they darken in colour, stirring continuously so that they do not char
methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 3
Remove from the stove, cool to room temperature, dry grind them in a Mixer, and set aside till required
- 4
Heat the oil in a Frying pan/Kadai, add the mustard seeds and let them splutter
methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 5
Keep the stove on low flame
- 6
When the mustard seeds have spluttered, add the mango pieces,turmeric powder and stir well
mango (raw) - peeled and chopped(2 cups)methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)-/2 tablespoons red chilli powder(1) - 7
Sauté till the mango is cooked till soft ,about 10 minutes on a low flame, stirring frequently to ensure the mango doesn't stick to the bottom of the pan
mango (raw) - peeled and chopped(2 cups) - 8
Remove a piece of mango and smash with spoon/ladle
mango (raw) - peeled and chopped(2 cups) - 9
If it crushes easily, mangoes are done
mango (raw) - peeled and chopped(2 cups) - 10
Once the mango is soft and cooked, smash the pieces gently with the back of a ladle/masher, making sure to be careful that the oil doesn't splash out of the pan
mango (raw) - peeled and chopped(2 cups) - 11
Add salt to taste, chilli powder, hing and the powdered methi and stir well to combine
methi seeds (fenugreek seeds)(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)-/2 tablespoons red chilli powder(1)salt - (adjust)(1 tablespoon) - 12
Sauté on low flame for 5 minutes till the raw taste of the masalas goes away
- 13
Turn off the stove and transfer the finished Mango thokku to an airtight container
mango (raw) - peeled and chopped(2 cups) - 14
Store Tamil Nadu Style Raw Mango Thokku, covered, in the fridge
mango (raw) - peeled and chopped(2 cups) - 15
Tamil Nadu Style Raw Mango Thokku normally keeps great for at least 2 weeks, if a dry spoon is used every time, without any contamination
mango (raw) - peeled and chopped(2 cups) - 16
Serve Tamil Nadu Style Raw Mango Thokku along with Mixed Vegetable Sambar and Steamed Rice or Thalicha Thayir Sadam for a satisfying lunch
mango (raw) - peeled and chopped(2 cups)
Rate this recipe
