Wednesday, May 2, 2012

Menthya Maavinkai Tokku/Menthi Mamidikaya Tokku

A tangy,sour and spicy Summer pickle

Mango tokku is a popular Andhra-Karnataka recipe. With a dash of fenugreek, the pickle is a regular during summer at most south Indian homes.

Preparation time: 10-15 mins


Raw mango (maamidikayalu/maavinkai) 2
Red chillies 6
Fenugreek seeds (menthulu/menthya) 3/4th spoon
Mustard seeds (aavalu/saasive) 1 ¼spoon
Refined cooking oil 2 tsp
Pinch of turmeric
Pinch of asafoetida
Salt to taste


Dry roast 5 red chillies, 3/4th tsp of fenugreek seeds and 1/4th tsp of mustard seeds. Cool and grind to a fine powder.

Wash, peel and grate the mangoes. Add salt to taste, the above ground powder and mix well.

In a pan, heat oil, add mustard seeds and as they pop a pinch of turmeric and leave to cool for 5 mins. Add a pinch of asafoetida and a crushed red chilli to complete the seasoning.

Pour the seasoning over the mangoes and mix well.

Menthya maavinkai tokku or Menthi maamidi tokku is an instant pickle and makes a great combo with dosas, pooris, upma, Indian bread and of course hot rice topped with groundnut oil. Our favorite is cold curd rice and this tokku to smack the lips, indeed a superb summer noon lunch.

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