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

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.

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.

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

Pickle  varieties in TMF curd semiya breakfast/ dinner varieties curd rice idli dosai tiffin varieties  breakfast/ dinner varieties pickle recipe collections

Ingredients 

1/4 cup sesame oil 1 teaspoon mustard seeds 1/2 teaspoon asafoetida 1 teaspoon fenugreek seeds 2 tablespoon grated garlic 1 teaspoon chilli powder 1/8 teaspoon turmeric powder 1 tablespoon 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 

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