This is the most favourite pickle for me and my family. Usually this is prepared with ‘ Ottu maangai ’ which is also called as ‘ Kili mookku maangai’. I always combine oorukai mangai with this to give a most delicious taste. The raw mango used for this pickle should be firm and a little sweeter.
Gingelly oil- half cup to 1 cup
Fenugreek seeds- 1 tsp
Turmeric powder- half sp
Red chilli powder- 2 tbsp
Jaggery- 1 tsp
Asafetida- a marble size
Salt to taste
Peel off the outer skin of the raw mangoes.
Slice them a little thicker.
Heat a kadai.
Pour a tsp of oil.
Fry the asafetida, red chillies and the fenugreek seeds to golden brown.
When cooled, powder them finely.
Again heat the pan and pour the remaining oil.
Add the mango pieces and cook them on slow fire.
When the raw mango pieces become soft add the chilli powder, turmeric powder and salt.
Cook for a few minutes.
Add the jagerry and the fried powder.
Again cook on slow fire for a few seconds until every thing is combined well.
Mangai thokku is ready!
Serve with curd rice!