|1.||Raw mango / mavinakayi 1, medium size|
|2.||Oil 2 to 2-and-1/2 tablespoon|
|3.||Curry leaves 1 sprig|
|4.||Garlic few cloves|
|5.||Mustard 1/2 + 1/4 teaspoon|
|6.||Methi 1/2 teaspoon|
|7.||Jaggery pieces 2 teaspoons or to taste|
|8.||Turmeric 1/8 teaspoon|
|9.||Chili powder 2 teaspoons or to taste|
|10.||Hing few pinches|
|11.||Salt to taste|
Use firm and green mango, so the thokku remains in good condition for more time.
Wash and dry the mango.
Grate the mango.
the flame to low.
Fry methi till it turns to golden brown and splutters.
Transfer to a plate.
1/2 teaspoon of mustard till it splutters.
Transfer to the plate.
|5.||Grind methi and mustard to a powder.|
Grind to a coarse mixture.
oil in a thick-bottom utensil till the oil becomes hot.
Add garlic when the mustard splutters.
Fry till the garlic turns to light golden brown.
Add curry leaves.
ground mango mixture, turmeric and chili powder.
Cook till the oil separates, while mixing intermittently.
thokku, mangai thokku, manga thokku or mavinakayi thokku is ready.
can make this thokku from totapuri mango also. However, you cannot
store the thokku for more time.
|2.||Use green chilies in place of chili powder in Step 6.|