Totapuri sweet tokku

Totapuri is a raw mango variety popular in south India. Referred to as chilakamuti maamidikaya in Telugu, it is a large long mango with the edges shaped like the beak of a parrot. Thus, the respective names. We see loads of them especially at Tirumala where long rows of old ladies settled on the main road’s footpath sell slices of this totapuri mango, cut stylishly and spiced with salt and red chilli powder. A moment of yum!

We got lucky to find a couple of totapuris here in Dubai this season and Totapuri sweet tokku is an instant sweet pickle with this mango variety.

Preparation time: 10-15 mins

Ingredients:  

 

Totapuri raw mango 1
Red chillies (Endu mirchi) 2
Tamarind (chintapandu) 1 blob
Jaggery (bellamu) 1 tbsp
Mustard seeds (aavalu) 1 1/4th tsp
Refined cooking oil 1 tbsp
Pinch of asafoetida (Inguva)
Pinch of turmeric (pasupu)
Salt to taste

Method:

Wash, wipe and peel the totapuri. Chop finely or into average sized cubes.

Grind to a fine paste the red chillies, tamarind/tamarind paste, jaggery, salt and less than one-fourth spoon of mustard seeds.

Add the paste to the chopped totapuri and mix well. Cover and set aside.

Heat oil in a pan and add the mustard seeds. Once they pop, set aside to cool for a couple of minutes and add the asafoetida.

Pour the seasoning over the totapuri and mix well. Cover and set aside for half an hour and serve. The pickle will remain good for around a day if refrigerated in an airtight container.

Sweet and spicy, Totapuri sweet tokku gives a real kick to the tongue. Mix with hot rice or have with hot and buttered paranthas.