The South Indian speciality, mango thokku is a summer special accompaniment to go with dosa or chapati. A pickled dish, which is sour, sweet, and slightly spicy.
Thokku is a Tamil word, which means grated and cooked pickles. Mango Thokku is made with grated mango mixed with jaggery syrup, and flavoured with minimal spices.
2 raw mangoes Sesame oil 1 tsp mustard seeds 1 tsp carom seeds 1 tsp turmeric powder 1 tsp red chilli powder 1 tsp salt 1 medium-sized jaggery
Wash, peel and grate the raw mangoes in a bowl. In a pan, slightly fry one teaspoon mustard seeds and carom seeds, let it splutter.
Add the grated mango into the pan and fry it with the mustard seeds and carom seeds.
Now add turmeric powder, red chilli powder, and salt and cook the mango for five to six minutes on low flame.
In a bowl, cut the jaggery and andd, pour half cup of water. Cook the jaggery until it boils and the jaggery dissolves completely.
Strain the liquid and put the jaggery syrup in the mango, and mix it well.
Cook and mix well for two to three minutes, and then take off from the fire. Serve hot.