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Maa inji thokku recipe, mango ginger thokku

Maa inji thokku recipe, mango ginger thokku

Maa inji thokku, is an south Indian accompaniment made with mango ginger, a variety of ginger which has mango flavour, looks like ginger. Even if you hate ginger, you will love mango ginger.
I love mango ginger and whenever I see in little India, I buy it and make the instant pickle version as it can be made in a jiffy, yet a burst of flavours.
When my in-laws were here, I  wanted some homemade pickle in stock and kept making simple pickles, thokku as my FIL likes homemade pickles for his curd rice. I wanted to post but could not find time, so again bought and made this earlier and laying in drafts. I thought scheduling this post as I am going on a short vacation to Dubai 💃
This thokku goes well with curd rice, rasam rice and idli, dosa, parathas too.

Manga-inji-thokku

Recipe Cuisine: Indian |  Recipe Category:Pickles
Prep Time: 15 mins   |  Cook time: 15 mins Makes: 1/2 cup  | Author:

Click here for cup measurements

Maa inji thokku, is an south Indian accompaniment made with mango ginger, a variety of ginger which has mango flavour, looks like ginger. Even if you hate ginger, you will love mango ginger.
Maa inji thokku recipe

Ingredients

Mango ginger, chopped roughly – 1 & 1/2 cups
Tamarind – 1 tsp
Red chilli powder – 2 tsp
Turmeric – 1/4 tsp
Methi seeds, roasted & powdered – 1/4 tsp
Asafoetida – 1/8 tsp
Jaggery – 1/2 tsp
Sesame oil – 2 tbsp
Mustard – 1/2 tsp
Salt – as needed

Method

  1. First peel the mango ginger and clean. Pat dry and cut into rough pieces. Soak tamarind in hot water and extract thick pulp from it using less than 1/2 cup water.
  2. Grind this without any water to a smooth paste.
  3. Heat pan with oil, splutter mustard seeds. Add asafoetida, ground paste, red chilli powder, turmeric and salt.
  4. Fry well for 4 mins. Add in the tamarind pulp.
  5. Continue cooking for 5 more mins.
  6. Add jaggery, methi seeds powder and cook until oil oozes out. If more oil is needed, do add to give a homogenous look.

Notes

  • The chilli powder I used is a spicy one, make sure to adjust as per the spice level.

How to make maa inji thokku:

  1. First peel the mango ginger and clean. Pat dry and cut into rough pieces. Soak tamarind in hot water and extract thick pulp from it using less than 1/2 cup water.mango-ginger-thokku1
  2. Grind this without any water to a smooth paste.mango-ginger-thokku2
  3. Heat pan with oil, splutter mustard seeds. Add asafoetida, ground paste, red chilli powder, turmeric and salt.
  4.  mango-ginger-thokku3 mango-ginger-thokku4

  5. Fry well for 4 mins. Add in the tamarind pulp. Continue cooking for 5 more mins. 
  6. mango-ginger-thokku5

  7. Add jaggery, methi seeds powder and cook until oil oozes out. If more oil is needed, do add to give a homogenous look.
  8. mango-ginger-thokku6

Serve with curd rice best or your choice of main dish.mango-ginger-pickle





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