Maa inji thokku, is an south Indian accompaniment made with mango ginger, a variety of ginger which has mango flavour, looks like ginger. Even if you hate ginger, you will love mango ginger.
I love mango ginger and whenever I see in little India, I buy it and make the instant pickle version as it can be made in a jiffy, yet a burst of flavours.
When my in-laws were here, I wanted some homemade pickle in stock and kept making simple pickles, thokku as my FIL likes homemade pickles for his curd rice. I wanted to post but could not find time, so again bought and made this earlier and laying in drafts. I thought scheduling this post as I am going on a short vacation to Dubai 💃
This thokku goes well with curd rice, rasam rice and idli, dosa, parathas too.
How to make maa inji thokku:
- First peel the mango ginger and clean. Pat dry and cut into rough pieces. Soak tamarind in hot water and extract thick pulp from it using less than 1/2 cup water.
- Grind this without any water to a smooth paste.
- Heat pan with oil, splutter mustard seeds. Add asafoetida, ground paste, red chilli powder, turmeric and salt.
- Fry well for 4 mins. Add in the tamarind pulp. Continue cooking for 5 more mins.
- Add jaggery, methi seeds powder and cook until oil oozes out. If more oil is needed, do add to give a homogenous look.
Serve with curd rice best or your choice of main dish.