RAW MANGO THOKKU

RAW MANGO THOKKU

A thokku is from Tamilnadu cuisine. It is a kind of pickle/chutney which can be made out of vegetables such as tomatoes, gooseberries, or raw mangoes. It is served as as accompaniment with idli, dosa, chapatis or with curd rice. Elsewhere in this blog, you will find the recipes for Tomato Thokku, and Nellikayi Thokku.

Now that the mango season is on, I got some raw mangoes and set out to make Raw Mango thokku, which is relatively easy to make and yet turns out to be very tasty. You will need to use the ingredients based on your individual taste, especially considering how hot/spicy you would like the thokku to be.

Since we like our food spicy at home, I have used Everest Tikhalal Chilli Powder. Since this is quite hot, I have used 2 tbsp  but you can adjust as per your requirement. If you are using home made chilli powder which is much less hot, you could adjust the quantity of chilli powder as per your taste.

The colour of the thokku I made as you can see from the accompanying pictures is also enhanced by the use of Everest Tikhalal Chilli Powder.

Ingredients:

• Raw Mango, large-sized, 1 or grated, 2 cups
• Everest Tikhalal Chilli Powder, 2-3 tbsp, or as per taste
• Turmeric Powder, 1/4 tsp
• Mustard Seeds, 1 tsp
• Asafoetida, 1/4 tsp
• Fenugreek Seeds Powder, 1/2 tsp
• Salt, to taste
• Gingelly Oil, 1/4 cup 

Method:

Wash the raw mango, peel off the skin and using a grater finely grate the mango. Keep aside.

In a pan, dry roast the fenugreek seeds. Allow it to cool, then powder it in a small mixer jar. Keep aside. 

Heat oil in a thick-bottomed kadhai, and when it gets hot add the mustard seeds. When they splutter, add the asafoetida and saute for a few seconds
Next add the grated raw mango and the turmeric powder
Saute on medium/low flame for a few minutes till the raw mango becomes a little tender

Add the chilli powder and salt, mix well and saute on low flame till the oil separates taking care that it doesn't get burnt
Now add the fenugreek powder and mix well
The thokku is ready
Allow the raw mango thokku to cool completely and then transfer it to an air tight jar
It is then best stored in the refrigerator

* Always use a clean and dry spoon when serving the thokku

NELLIKAYI THOKKU

NELLIKAYI THOKKU

This is the time of year when Indian Gooseberries are available in plenty. Called Nellikayi in Tamil and Kannada, Amla in Hindi, and Avalo in Konkani, gooseberries have many health benefits and traditionally have been used in South Indian cooking to make dishes such as Nellikayi Chitranna, Avale Kadi, chutneys/pickles, etc.

Today's dish is Nellikayi Thokku, which my husband's grandmother made every year as they had lived for decades in Tamil Nadu. A thokku is a pickle -like preparation which is an accompaniment for dosas, idlis, as also with the main meal.

Ingredients:

• Nellikayi ( Gooseberries), 15
• Fenugreek Seeds (Methi), 1 tsp
• Mustard Seeds, 1 tsp
• Oil, 4 tbsp (for seasoning) 
• Mustard Seeds, 1 tsp (for seasoning) 
• Asafoetida Powder ( Hing), 1/4 tsp
• Chilli Powder, 3 tsp, or to taste
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Lemon Juice, 1 tbsp

Method:

Wash the gooseberries, and  boil them in a pan of water to which salt and a little turmeric powder are added

Cook for about 5 minutes then cover it with a lid and let it rest for a few minutes

Let the gooseberries cool then de-seed them and discard the seeds
Place the gooseberry pods in a mixer and grind them to a paste without adding any water. Remove and keep aside.

In a small pan, dry roast the fenugreek seeds till they change colour. Remove and keep aside.

In the same pan, dry roast the mustard seeds till they pop

Next, in a small grinder jar, grind together the roasted fenugreek seeds and the roasted mustard seeds to a powder. Keep aside.

Heat oil in a kadhai and when it gets hot add mustard seeds and when they splutter add the asafoetida powder, fry for a few seconds then add the ground gooseberries paste and fry for a few more seconds

Add the chilli powder, turmeric powder, and salt

Mix well and keep stirring till they get well-blended and the thokku becomes thick 

Now add the ground fenugreek and mustard powder and mix well again

Lastly, add the lime juice, mix well, and switch off the gas

Your nellikayi thokku is ready to be served.

Remember to cool it completely before storing in air tight jars

TOMATO THOKKU

TOMATO THOKKU


This pickle like dish is extremely tasty and fairly simple to make. It can be used with idli, dosa etc as an accompaniment.

I used regular cooking oil although sesame oil was recommended in the recipe. This recipe is adapted from  the delicious Thakkali Thokku or Tomato Thokku from Rak's Kitchen, the blog of the talented Rajeswari Vijayanand.

If handled properly she says it can last for up to a month. I suspect though that it will be finished off much before then because it is so yummy!

Ingredients:

• Tomatoes, large, 5
• Fenugreek seeds, 1 tsp
• Mustard, 1 tsp
• Curry leaves, 2 sprigs
• Asafoetida, 1/4 tsp
• Chilli Powder, 2 tsp
• Sambar Powder, 2 tsp * I used MTR store bought Sambar Powder
• Turmeric Powder, 1/4 tsp
• Jaggery, small piece, 1
• Salt, as per taste
• Oil, 3 tbsp

                                                                           Method: 

Wash and finely chop the tomatoes. Keep aside.
In a heavy bottomed pan, roast the fenugreek seeds in a few drops of oil till golden brown
Powder it when it cools and keep aside.
In the same pan, add oil and when it gets heated add mustard, when it splutters add the curry leaves and asafoetida and stir fry taking care that it doesn't get burnt
Now add the chopped tomatoes, salt, chilli powder, sambar powder and turmeric powder
Mix well and reduce the flame
Cook for about 5-6 minutes stirring from time to time
Add the jaggery, powdered fenugreek seeds, combine well and cook till the oil separates
Switch off the gas and allow the thokku to cool completely
Transfer the thokku to an airtight container and refrigerate