MANGA INJEE THOKKU

NEEDED
Manga ingee - grated 1 cup
Tumeric powder
Salt
Chilly powder
Hing
Mustard - 1/4 tsp
Juice of 1/2 lemon
Oil

Method
In a wok, temper mustard in 2 tsp oil.
Add the grated manga injee.
Fry for 2 min. Add salt, chilly powder, hing, turmeric powder.
Cook on a medium flame, till it leaves oil in the sides.
Remove and allow to cool, then squeeze a1/2 lemon ( small).
Mix well.
Good with curd rice, idly... 

CORRIANDER AND CURRY LEAVES THOKKU

NEEDED
Curry leaves - 1 cup
Corriander  - 1cup
Urad dal - 1/2 cup
1tsp - oil for tempering
Red chilli - 7 to 8
Salt
Til oil  or normal cooking oil - 1tbsp
Mustard 1 tsp
Tamarind - small lemon size
Hing

METHOD

• Wash the curry leaves and keep aside .
• Clean  and  wash the corriander and keep aside.
• In awok add 1tsp oil and slightly roast the curry leaves, and the tamarind  . remove and keep aside.
• In the same wok add oil and temper mustard , urad dal , red chilly , hing .
• Roast till urad dal  turns golden.
• Remove , add salt , allow it to cool.
• Then grind  curry leaves , corriander, red chilly, tamarind to a paste adding very little water.
• Then add the mustard urad dal  to the paste and grind coarsely.
• Remove and transfer to a wok .
• Add til oil and  cook  till the oil leaves the sides.
• Remove and allow  it cool .
• Store it in a container.

NOTE
i made this very dry . but u can grind to a paste  , add enough oil and cook till it leaves the sides.

MANGA THOKKU sss

 

NEEDED:

raw mango / mangai - 1 - peel skin , grated

red chilly powder

salt

hing

methi powder

little jaggery 

oil 3 tbsp, 1 tsp mustard

METHOD :

• in a wok add oil and temper mustard . 
• add the mangai and fry nicely  for few min. 
• add red chilly powder , salt , hing , methi powder, little jaggery.
• cook till the oil seperates.

 

TOMATO THOKKU

needed:
1/2 kg tomato- chopped
chilly powder
til oil- 1/2 cup
mustard seed
methi powder/ fenugreek powder-1/4 -1/2 tsp
salt

ONION THOKKU

INGREDIENTS:
1 1/2 big Onion cut in to big pieces.
1/2 cup of Broken Urad Dhal.
5-6 Red Chillies.
Lemon sized Tamarind.
Salt to taste.
Oil.

METHOD
In a kadai, add 2 sp of oil, and then the chopped onions. Add a little turmeric, saute well and set aside to cool.
In the same kadai, add a spoon of oil and fry the Urad dhal, red chillies and tamarind. Set aside to cool .
Add the roasted spices to a mixer. Now add the sauteed onions also to the ground powder and pulse well to get a near smooth paste.
Use the kadai and a couple spoons of oil and add the ground onion paste, salt and saute it well. it will leave oil in the sides. This not only compounds the flavour but also helps in preserving the thokku for a long time.
Serve with Curd Rice , Idlis or Dosa..

BRINJAL THOKKU

This one is especially for guests/relatives/people who absolutely hate brinjal in any form. The end user will be left licking his fingers without being aware of having consumed brinjal. The credit for this tasty receipe goes to my Galu Chitti who is based out of kolkata .


needed:
brinjal / egg plant - cut big piece ( seedless preferable)

asafoetida/ kadak hing

chilly powder

turmeric powder/ haldi

tamarind/ emli

oil - 1/2 cup ( deponds on paste u have )

mustard

salt

little jaggery

( add all spices to ur taste)

method :
grind brinjal, hing , emli to a smooth paste .

in a kadai add 1/4 cup oil & temper mustard.

then add the ground paste & the spices ( except jaggery ).

keep in medium flame & cook till it leaves oil in sides .

then add jaggery , mix well .

keep for another 5 min & remove.
good with curd rice , roti .