Sunday, 10 April 2016

Raw mango Gojju And Thokku

Raw mango Gojju And Thokku  - Shamala Bhat
Mango Gojju
Raw Mango (big) - 1 dry chilli - 5 to 6 nos grated Coconut - 1/2 cup Jaggery - 4 to 5 spoons Fenugreek seeds - 1/2 tsp Mustard Seeds - 1/2 tsp Cumin seeds - 1/2 tsp oil - 1 tbsp salt to taste METHOD
Peel the skin of mango and cut into small pieces. Fry the Fenugreek and Mustard seeds in little oil for 2 mins. Grind the above mixture along with Mango pieces, dry chillies, Jaggery and cumin seeds to a fine paste.
In a vessel, add the remaining oil, bit of asafetida and the ground paste.
Add salt to taste.
Cook well for about 5 mins.
The gojju is ready and it can be stored upto a month time if refrigerated.
It tastes best with Rice or Chapathi.

Mango Thokku
Raw mango Thokku
Raw mango – 1/2 kg ( I used 1 big sized mango of 1/2 kg) OR Grated raw mango - 2.5 cups
Red chilli powder - 2.5 - 3 tsp
Methi seeds – 1 tsp ( dry roast & grind to a powder)
Turmeric powder – 1/2 tsp
SSP Hing / Asafetida – 1/2 tsp
Jaggery – Big gooseberry size (adjust based on tanginess of mango)
Salt – As needed
To temper
Sesame / Gingely oil – 4 tbsp
Mustard seeds – 1 tsp
Wash the raw mango.No need to peel the skin.Grate the mango using a grater. Set aside.
Dry roast the methi seeds in a kadai till it turns golden brown and powder it nicely.
In a wide mouthed kadai,add 3 tbsp of sesame oil.Put the grated mango & required salt to it. Saute well till it becomes soft.Cover and cook the mangoes for sometime in very low flame.
After the mango is cooked well,add the turmeric powder, red chilly powder, hing/Asafetida and jaggery.Mix well and saute for sometime till raw smell goes off.As u mix,thokku will start to leave the sides of kadai.
Lastly add the roasted methi seeds powder,mix it and switch off the flame.
Temper with mustard seeds using a tbsp of sesame oil. Once the thokku cools down , store it in an air tight container.Refrigerate and preserve for months.

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