Mango garlic thokku | instant Raw mango thokku
Mango garlic thokku | instant Raw mango thokku | manga thokku | mangai oorugai | manga urugai |raw mango pickle | south Indian pickle recipe | grand sweets mango thokku | grand sweets style thokku | Manga thokku | Raw mango instant thokku | Mangai thokku | Mango recipes | south Indian pickle variety with step-by-step pictures and video recipe. Check out the poondu manga thokku recipe. If you like the video pls SUBSCRIBE to my channel.
PULSE OR GRIND raw mango?
Grating raw mango gives the best texture. Alternatively, you can pulse You can even grind mango but the texture of thokku might vary. Avoid adding water while grinding
CAN I ADD RED CHILLI INSTEAD OF CHILLI POWDER?
Yes, you can saute red chilli; grind and prepare oorugai. I would recommend regular Kashmiri chilli powder and chili powder as it gives the perfect colour
CRUSHING GARLIC
I like the texture of grated garlic in mango garlic pickle. you can also chop garlic. alternatively, you can crush garlic
WHY KASHMIRI CHILLI POWDER FOR THE SOUTH INDIAN PICKLE VARIETY?
Kashmiri chilli powder is not as spicy as regular chilli powder. Adjust the chilli powder according to your taste.
CAN I REDUCE OIL?
For the best pickle taste, I would recommend the quantity of oil mentioned in the post. you can reduce the oil but the raw mango pickle taste might vary accordingly.
SHELF LIFE OF raw mango garlic PICKLE?
After the pickle is completely cool, store it in a glass/ pickle container. Always use a clean dry spoon. Pickle stays good for months in the fridge and up to one week at room temperature. Avoid plastic containers for storing pickles. pickle tastes best after a few hours. ponndu mangai oorugai prepared with less oil won’t stay fresh for a long time.
HOW CAN I SERVE manga OORUGAI?
In our home, we like onion pickles with curd rice, and curd semiya. It also goes well with Avocado paratha, paneer paratha, idli dosai tiffin varieties, and other breakfast/ dinner varieties.
VARIATIONS FOR manga poondu THOKKU
- grind raw mango
- use chilli instead of chilli powder
- skip the garlic and prepare thokku
- increase sesame oil for longer shelf life
Ingredients
1/4 cup sesame oil
1 tsp mustard seeds
1/2 tsp asafoetida
1 tsp fenugreek seeds
2 tbsp grated garlic
1 tsp chilli powder
1/8 tsp turmeric powder
1 tbsp Kashmiri chilli powder
Required salt
1 raw mango, grated
How to make mango garlic thokku with step-by-step pictures
- First, add sesame oil to a wide heavy bottomed pan and heat
- Add mustard seeds and fenugreek seeds; splutter
- Furthermore, add asafoetida and mix well
- Turn down to low flame
- Add Kashmiri chilli powder, chilli powder, and turmeric powder; mix well
- Furthermore, add garlic; quickly mix
- Add grated raw mango; mix well
- Furthermore, add the required salt; mix again
- Turn to low- medium flame
- Cook till oil oozes out
- Mix well and turn off the stove
- Cool completely then store in an airtight container
Ingredients
- 1/4 cup sesame oil
- 1 tsp mustard seeds
- 1/2 tsp asafoetida
- 1 tsp fenugreek seeds
- 2 tbsp grated garlic
- 1 tsp chilli powder
- 1/8 tsp turmeric powder
- 1 tbsp Kashmiri chilli powder
- Required salt
- 1 raw mango grated
Instructions
- First, add sesame oil to a wide heavy bottomed pan and heat
- Add mustard seeds and fenugreek seeds; splutter
- Furthermore, add asafoetida and mix well
- Turn down to low flame
- Add Kashmiri chilli powder, chilli powder, and turmeric powder; mix well
- Furthermore, add garlic; quickly mix
- Add grated raw mango; mix well
- Furthermore, add the required salt; mix again
- Turn to low- medium flame
- Cook till oil oozes out
- Mix well and turn off the stove
- Cool completely then store in an airtight container
