Mango Thokku / Mangai Thokku

Mango Thokku / Mangai Thokku

Recipe Details

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Ingredients

• Green raw mangoes – 4
• Sesame oil – 4 tbsp
• Red chili powder – 3 tsp
• Turmeric powder – 1/2 tsp
• Asafoetida / Hing – 1/4 tsp
• Salt – 2 tsp
• Fenugreek powder – 1/2 tsp

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Preparation

1. Peel the raw mangoes and grate them. Keep aside.
2. If preparing fresh fenugreek powder, dry-roast some fenugreek seeds over low heat until aromatic, allow them to cool, and grind to a fine powder. Measure 1/2 teaspoon for this recipe.

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Cooking Instructions

1. Heat the sesame oil in a heavy-bottomed or non-stick pan over medium heat.
2. Add the grated raw mango and sauté for about 5 minutes.
3. Add the red chili powder, turmeric powder, asafoetida, and salt.
4. Mix well and continue cooking over medium to medium-low heat, stirring frequently so the mixture does not stick or burn.
5. Cook until the mango becomes very soft, the mixture reduces considerably, and the oil begins to separate around the edges.
6. Add the fenugreek powder and mix well.
7. Cook briefly, then remove the pan from the heat.
8. Allow the Mango Thokku to cool completely before transferring it to a clean, dry, airtight container.

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Tips

Choose Raw Mangoes: Firm, sour green mangoes work best because their tart flavor balances the chili, salt, and spices.

Sesame Oil: Sesame oil gives Mangai Thokku its traditional South Indian flavor and works especially well with raw mango.

Cook Until the Oil Separates: The thokku should become thick and well cooked, with visible oil beginning to separate from the mango mixture.

Fenugreek: Add the fenugreek powder toward the end so its distinctive aroma remains fresh and it does not become overly bitter.

Storage: Let the thokku cool completely, then refrigerate it in a clean, airtight container. Always use a clean, dry spoon to remove portions.

Serving Suggestion

Serve Mango Thokku as a side with curd rice, rasam rice, sambar rice, idli, dosa, chapati, or other simple South Indian meals.

Recipe Source: From my friend’s family kitchen.