October 7, 2012


We recently had visitors from Kansas and they brought along with them some delightful & hot red peppers. The only thing I could think of making with them was a 'thokku' or a grated pickle. I also had some frozen raw mangoes that were waiting to be used up and so here is my experiment at making them work together into a delicious side kick!

Ingredients: Raw Mango - 2 (chopped); Red Chili - 8 sliced (leave seeds in for more heat); turmeric - 1/2 tsp, Cayenne pepper - 1/2 tsp, mustard seeds - 1/4 tsp for tempering; Curry Leaves - few; Asafoetida - a pinch; Sesame Oil - 1/4 cup; Pickle masala - 1 tsp (optional)
  • In a pot, add 1/2 the sesame oil and once hot, temper the mustard seeds.
  • Add the red chili and saute for a few minutes
  • Add the curry leaves, mangoes & let it cook for a couple of minutes
  • Add the cayenne and turmeric, season with salt. Let it cook for about 5 minutes
  • Add the rest of the oil and if using, the pickle masala, cover and simmer for about 5 minutes or so. Add the asafoetida and mix well.
  • Open and cook for a few more minutes for the flavors to meld 
  • Let it cool and grind to desired consistency. Alternately, you can grate the mangoes beforehand.
  • Store in an air tight container and use up quickly!
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