- Raw mangoes – 2 large (grated)
- Coriander leaves – a large handful
- Curry leaves – a handful
- Green chillies – four to six depending on how spicy you would like it to be
- Sesame oil – four large ladles
- Mustard – two tablespoon
- Asafoetida – a small piece or qtr tsp of LG powder
- Turmeric – quarter tsp
- Fenugreek seeds – half tsp
- Salt to taste
- Wash and clean the Coriander and curry leaves, green chillies and grind to a paste in the mixie along with a couple of spoons of the grated mango and half a tsp of the mustard.
- Take about 3 ladles of oil in a wok. Add mustard and asafoetida. Once the mustard sputters add a little fenugreek seeds.
- Now add the ground paste as well as the remaining grated mango and stir well. Salt and turmeric to be added .
- If the oil is insufficient, add more and cook till the raw smell of the coriander and curry leaf has gone. Like all thokkus, the mixture will start oozing oil. Remove from stove. Bottle and refrigerate. It will keep well for a month at least.
- Mix this thokku with cooked rice. To add to the flavour use ghee to fry a little more mustard, some peanuts and broken cashew nuts. Mix well and serve with chips, or appalam or vathal .
- This is made for Aadi perukku along with puliyodharai, thayir saadam and thengai saadam.
- It is even more tasty if the mango is sour.
About Radha Vasudevan:
She is a social scientist and educationist, running a school for underprivileged children in Chennai. Also a keen gardener, loves to cook and draw kolams (#KolamByRadha). She is also interested in crafts, especially embroidery. On social media she is Radha Vasudevan on Facebook and @radhavasudevan on Instagram.
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