MANGO GINGER THOKKU
Mango ginger or mangai inji is a spice and vegetable that looks like a ginger, but has a pale yellow core unlike ginger. Though it looks like ginger, it smells like raw mango. Thus the name mango ginger. It is well known for its anti-inflammatory properties, and helps in digestion.
Mango ginger can be used to make various dishes like curries, chutneys, pickles, salad dressing and also can be used in beverages.
ABOUT THE RECIPE:
Mango ginger thokku is made with a lots of spices. It can be had as a side dish for upma, pongal, kichadi and also all kinds of rice. It is really easy to make and, has a longer shelf life. It can be stored for up to an year at room temperature.
INGREDIENTS FOR MANGO GINGER THOKKU:
MAIN INGREDIENTS:
- MANGO GINGER – 1/2 KG
- SESAME OIL – 1/4 CUP
- LEMON JUICE – 4 NOS
- ROCK SALT – 2 TBSP
- ASAFOETIDA – 1/2 TSP
- TURMERIC POWDER – 1/2 TSP
- CHILLY POWDER – 3 TBSP
FOR GRINDING:
- MUSTARD SEEDS – 1 TBSP
- FENUGREEK SEEDS – 1 TBSP
FOR TAMPERING:
- MUSTARD SEEDS – 1 TSP
- DRY RED CHILLY – 2 OR 3 NOS
- SESAME OIL – 1 TBSP
HOW TO MAKE MANGO GINGER THOKKU:
- Wash the mango ginger thoroughly with water, and dry it.
- After it has dried completely, peel the skin and, cut them into small pieces.
- Heat a kadai/wok, and add 1/4 cup of sesame oil in it.
- Add the chopped mango ginger to the oil, and let it cook on medium-low for 10 minutes.
- After 10 minutes, you could see, the colour of mango ginger, would have changed.
- Add chilly powder, turmeric powder, asafoetida and rock salt to it.
- Add lemon juice to it, and let it cook on low flame.
- Meanwhile, dry roast mustard seeds and fenugreek seeds.
- After it’s been roasted, grind them into a fine powder.
- Add the ground mixture to the wok, and mix it.
- In a tadka pan, heat a tablespoon of oil. Add mustard seeds and dry red chillies.
- Pour the tampering to the wok.
YUMMY AND DELICIOUS MANGO GINGER THOKKU IS READY.
SERVE IT WITH YOUR FAVOURITE BREAKFAST OR RICE. I HAD IT WITH SAMBAR RICE, ALONG WITH SENAI KILANGU VARUVAL AND APPALAM.
YOU CAN STORE IT IN A AIRTIGHT GLASS OR CERAMIC CONTAINER, IN ROOM TEMPERATURE, FOR ONE YEAR.
VARIATIONS:
- It might seem like a lot of oil, but to store it for longer, this amount of oil is mandatory. If you think you can finish it within a month, then you can reduce the amount of oil.
- For thokku or pickles, sesame oil is the best choice. If you don’t like sesame oil, sunflower oil or mustard oil can also be used.