Kothamalli Mangai Thokku
Green Mango and Coriander Chutney
Thokku is in between vegetable dish and a pickle. It is made in South Indian homes. In thokku water content is reduced and it can be kept for longer period. Thokku can be kept in the refrigerator for 2 months in a clean dry glass bottle. Thokku can be made with other veggies too. It can be eaten as a dip, spread, or as pickle. You can eat it with Bread, dosa, chapati and curd rice or eat it mixed with steamed rice.
8 small Raw Mangoes cut into pieces
1 medium size bunch Coriander leaves with stems chopped
8 Green Chillies cut into pieces
1 tsp urad dal
1 tsp Chana dal
1 tsp mustard seeds
1/4 tsp Fenugreek seeds
Few Curry leaves
1/4 tsp Asafoetida powder
Salt to taste
3/4 cup Sesame Oil
Heat the 1 tbsp oil and add the mangoes, green chillies and coriander leaves. Stir fry till all the water dries up. Remove from the heat and let it cool. Put the mangoes, green chillies and coriander leaves into a grinder. Grind the ingredients into a smooth paste. Heat the remaining oil in a wok. Add the urid and chana dal. Sauté it for 2 minutes. Add the mustard seeds and fenugreek seed. Let it crackle. Add the curry leaves and asafoetida. Sauté it for few seconds. Add the paste and salt, cook it for 10 to 15 minutes on low flame, stirring it occasionally, till the oil releases from the paste. Remove it from the flame and let it cool. It can be stored in a clean and dry glass bottle for 2 months in the fridge. Serve this with sandwich, dosa, chapati or curd rice.