Tuesday, June 3, 2014

Mavina Kayi Tokku

As soon as summer arrives my MIL starts preparing sendige and uppinakayi :) I need to remember to post the recipes before they get over! 

Today I have instant Mango Tokku 

You need:
Mango - Grated Margoba mango un-ripe (we got 1.5 cups grated mango)
Methi seeds - 1/2 tsp
Red chillie powder - 5 tbsp 
Coconut Oil - 3/4 cup
Hing - 1/2 tsp
Mustard - 1 tsp

Remove the peel and grate the mango
Heat coconut oil in a deep pan
Add methi seeds
Once it starts spluttering add the grated Mango
Allow the Mango to cook for 5 ~6 mins on medium flame
The mango will start dissolving in the oil once it starts cooking
Add red chillie powder, Hing and salt
Mix well remove from flame

In another pan 1 tsp coconut oil
Add mustard, once it starts spluttering add it to the tokku
Once the tokku comes to the room temperature store in an airtight container.

If you have added more oil then the oil will separate once the Mango is cooked. You can then remove the excess oil.
No need to refrigerate the Tokku. It stays good for atleast 3 - 4 weeks at room temperature.

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