Mango ginger! Yes, it is a rhizome, resemble more of a ginger and taste like Mango sans tanginess.
It is locally known as Mangannari /mavinakai shunti in Kannada and Aam Haldi in Hindi. Mango ginger is antioxidant ,anti fungal ,antibacterial as well as anti- inflammatory in nature.
In our native, it is widely used in our traditional cooking. We normally make Chutney or Tambli and added with lemon in pickle. Never tried or eaten the Thokku version. My dear friend Smitha sent me her grand mom’s recipe and asked me to prepare and post it in my blog. Heirloom recipes are very dear to my heart and I am very lucky to get the recipe of soul satisfying , tasty as well as flavourful recipe of Mango ginger Thokku.
Mango ginger – 200 – 250 grams (grated or ground to semi coarse texture)
Hing/ Asafoetida – A generous pinch (1/2 Teaspoon)
Curry Leaves – A sprig or two
Byadagi Red Chillies – 4 ( broken into pieces)
Fenugreek/Methi seeds – 2 Teaspoons (Roasted and powdered)
Jaggery Powder – 2 to 3 Teaspoons
Oil – ¼ to ½ cup
Mustard Seeds – 2 Teaspoons
Red chilli powder – 1 to 2 tsp
Salt – To taste
Turmeric Powder – 2 Teaspoons (You can use fresh grated turmeric too)
-After Washing, peel the mango ginger and you can opt for grinding into semi coarse texture or grating.
-Take one kadai, heat oil, splutter mustard, add hing, red chillies, curry leaves and fry.
-Add mango ginger sauté it well. Add salt, allow to cook.
-When half done, add the jaggery powder and proceed to cook in the low flame.
-When it is almost done, oil starts leaving on the sides ,mixture becomes like a mass.
-At this time, add turmeric, roasted methi powder, red chilli powder. Mix well and cook 2 to 3 minutes.
-Switch off the gas, allow to cool and store in clean glass jar.
-Stays well for months. If refrigerated, stays for a year. Just like any other Thokku. Voila! Enjoy with idli, dosa, Uppittu or steaming hot rice with a dollop of ghee or any preferred oil.
Note : If using fresh turmeric, add it along with the mango ginger, or halfway through.
Whether grinding or grating, the final texture will be like that of chutney… smooth. So, grind it to semi coarse texture, as grating can be tedious. If cooking on low heat, occasional stirring and tossing is enough.
Tip : You can grind two green chillies along with the mango ginger. That enhances the taste. In that case, you can reduce the chilli powder by half a teaspoon and one or two dried red chillies in the tempering. Jaggery balances the taste and takes the taste to next level.
Some add tamarind. It changes the flavour and colour to brownish orange. But, if you like, you can either add tamarind powder or thick extract after a quick sauté of the mango ginger in the tempering.
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