Mango Thokku /Raw Mango Pickle

Ingredients:
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.

Method:
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.

Mangai Sadam /Raw Mango Rice

Ingredients:

Raw Mango - 6-7 medium size

Urad Dal - 1 tsp

Chana Dal - 1 tsp

Mustard seeds - 1 tsp

Hing - a pinch

Curry leaves - few

Turmeric powder - 1/4 tsp

Dry red chillies - 3

Green chillies - 4-5 (slit and cut into long pieces)

Salt as requred

Oil for cooking.

Rice - 1 cup

Method:

Wash the Raw mangoes well and grate them in a grater.

Take a kadai pour oil in it add mustard seeds,urad dal,chana dal,hing,red chillies and green chillies and season them.

Now add the grated raw mango pieces, salt, turmeric powder and mix nicely and cook till the raw smell of the mango goes.

In the meanwhile cook Basmati rice separately and keep aside.

Now take a vessel and put rice and put the cooked raw mango preparation and keep mixing little by little with rice and the mango mixture.

Now mix the rice nicely.

Take a kadai season with ghee and add few cashew nuts and roast and add to the mango rice and mix.

Garnish with coriander leaves.

The mangai sadam /mango rice is ready to be eaten with fried applam,vadam or chips.