Tuesday, August 18, 2009

Tangy Mango Thokku

Mangoes that are 3/4th ripe - 4-5 nos
Jaggery (gud/sharkkara/vellam)- 50 gms
Chillie powder - 2 teaspoons
Salt to taste

Peel and slice mangoes. Boil 1 glass of water in a thick bottomed vessel and dissolve the jaggery in it. Keep stirring till the water turns to a slightly syrupy consistency (string consistency/kambi padham). Add the mango slices in and allow to cook on slow flame stirring ocassionally to avoid burning.Add the chillie powder and salt. Keep stirring till the mangoes are cooked and mashed to a loose jam like consistency. Cool and store in fridge. Keeps good for a week!PS: Mango thokku is best eaten with curd rice. It also goes well with dosas and idlis

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