Maa inji thokku recipe, mango ginger thokku

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

1. 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 ½ cup water.

2. Grind this without any water to a smooth paste.

3. Heat pan with oil, splutter mustard seeds. Add asafoetida, ground paste, red chilli powder, turmeric and salt.

4. Fry well for 4 mins. Add in the tamarind pulp. Continue cooking for 5 more mins. 

5. 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.

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Maa inji thokku recipe

Maa inji thokku, is an south Indian accompaniment made with mango ginger, a variety of ginger which has mango flavour,

Course Condiments

Cuisine South Indian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 0.5 cup

1x2x3x

Cup measurements

Ingredients

• 1.5 cups Mango ginger chopped roughly
• 1 teaspoon Tamarind
• 2 teaspoon Red chilli powder
• ¼ teaspoon Turmeric
• ¼ teaspoon Methi seeds roasted & powdered
• ⅛ teaspoon Asafoetida
• ½ teaspoon Jaggery
• 2 tablespoon Sesame oil
• ½ teaspoon Mustard
• Salt

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Instructions

• 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 ½ 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.

Notes

• The chilli powder I used is a spicy one, make sure to adjust as per the spice level.

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