Mango Thokku / grated Mango pickle
Ingredients
Mango - 3
Mustard seeds - some
Asafoetida powder - 1/4 tea spoon
Methi powder - 3 tea spoon
Mustard powder - 1.5 tea spoon
Salt to taste
1. Fry methi seeds in a kadai without oil and finely powder them.
2. Grate the mangoes into fine flakes.
3. Heat oil in kadai and add mustard seeds, once it splutters ,add the grated mangoes and asafoetida powder. Fry them in oil and allow it to cook.
4. Once its half cooked, add chilly powder and salt. Allow them to cook in low flame.
5. When completely cooked, add methi powder and mustard powder and remove.
(Oil oozing out is the correct state, to remove).
6. Preserve in air tight dry container and serve with rice.
Note: If mango is too sour, increase the chilly powder.
Ingredients
Mango - 3
Mustard seeds - some
Asafoetida powder - 1/4 tea spoon
Chili powder - 5 tea spoon
Gingelly oil - 15 tea spoonMethi powder - 3 tea spoon
Mustard powder - 1.5 tea spoon
Salt to taste
1. Fry methi seeds in a kadai without oil and finely powder them.
2. Grate the mangoes into fine flakes.
3. Heat oil in kadai and add mustard seeds, once it splutters ,add the grated mangoes and asafoetida powder. Fry them in oil and allow it to cook.
4. Once its half cooked, add chilly powder and salt. Allow them to cook in low flame.
5. When completely cooked, add methi powder and mustard powder and remove.
(Oil oozing out is the correct state, to remove).
6. Preserve in air tight dry container and serve with rice.
Note: If mango is too sour, increase the chilly powder.
mango pickle looks fantastic
ReplyDeleteThank you!
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