Green Raw Mangoes - 5-6 Medium size
Red Chilly powder - 6-7 tsps
Turmeric powder - 1/2 tsp
Methi seeds (fenugreek seeds) - 1 tsp
Hing - 1/4 tsp
Salt - as required
Mustard seeds -2 tsps
Oil - (sesame oil) optional
To roast and powder:
Dry roast the methi seeds and powder in a dry grinder and keep aside.
Wash the raw mangoes nicely and grate them with the skin or put in the chopper which will chop the mangoes into small fine pieces.
Now take a kadai and pour some oil (I sometimes even use the cooking corn oil for seasoning the pickle).
Put the mustard seeds in the oil along with hing.
After the mustard seeds splutter, add the grated mangoe pieces and stir nicely.
Add more oil to cover the entire mangoe pieces and the add salt red chilly powder,turmeric powder and the methi powder and mix nicely.
Now keep on stirring the mixture nicely till the raw smell goes.
After the mixture is cooked well turn off the gas and allow it to cool.
Now the Mango thokku is ready for consumption.
We all love this thokku very much and have it with Curd rice, Upma varieties,Adais or for that matter anything, so can you.
We get perfect raw green mangoes rarely, so when I do get them I take the opportunity to make this thokku our hot favourite.
We also make instant pickle by cutting the mangoes into small pieces and seasoning with mustard and hing and then add chilly powder and pour this seasoning on the mangoes when it is lukewarm and then add the salt and mix nicely. This goes well with Thair sadam (Curd rice)
When You bite the pieces You get a crunchy feeling.