Come summers and everywhere you get to see green raw mangoes. A lot of dishes can be made incorporating them but the favorite for me remains this humble thokku. This is one such fool proof recipe. Sweet, sour and mildly spicy this one goes well with rice, and breakfast items alike. The best pairing being curd rice. 🙂
Here goes the recipe:
Raw Mangoes: 1-2 medium size grated
Salt as per taste
Gingelly oil/ Sunflower oil: 1-2 tbsp (see notes)
Jaggery: 1tbsp (optional but recommended)
Hing: a pinch
Mustard seeds: 1 tsp
Red chili powder: 2 tbsp ( 1tbsp spicy one+1 tbsp Kashmiri one)
Turmeric powder: 1 tsp
Tamarind paste: 1 tbsp
1.Wash, pat dry and peel the raw mangoes and grate them.
2.Heat a heavy bottom pan, add oil, mustard seeds,hing and allow to crackle.
3.Drop the flame to low and add the grated mangoes, turmeric powder and mix well till it becomes tender.
4.Add the tamarind paste, chili powder, jaggery and salt as per taste.
5.Keep stirring on a low flame till the oil separates. It will look glossy.Store in an air tight jar and use a clean spoon.
6.Stays good for a year.
Sunflower oil can also be used in place of gingelly oil but for storage purpose gingelly oil serves best.