Mamidikaya Turumu Nilava Pachadi | Andhra Mango Thokku | Mavinikaya Thokku
Mamidikaya Turumu Nilava Pachadi is Andhra-style grated mango pickle or Mango Thokku. In this version, the grated mango is sun-dried and so this version of Mango Thokku lasts for more than a year.
Equipment
- Large Steel Vessel
- Large Kadhai
- 3 Ltr Glass or Ceramic Bottle
- Steel Spatula
Ingredients
- 1.5 kg Grated Mango See notes
- 1 tbsp Turmeric
- 1/2 Cup Salt ~150 gms
- 1 tbsp Roasted Fenugreek Powder ~12 gms
- 3 tbsp Mustard Powder ~20 gms
- 150 gms Red Chilli Powder
- 350 ml Sesame Oil
Tempering
- 1 tbsp Mustard Seeds
- 4 to 5 Red Chillies
- 1/4 tsp Asafoetida
Instructions
Getting the Mango Ready
- In a large and completely dry steel vessel, mix together the grated mango, 1 tbsp turmeric and 1/4 cup salt.
- Transfer this mix into a completely dry and sterile glass or ceramic bottle, and close the lid.
- Let the grated mango pickle in salt for 2 days. In this time, the juice will also separate from the mango.
- On the 3rd day morning, squeeze all the juice from the grated mango and set aside.
- Spread the grated mango on a large plate, plastic sheet or cotton cloth and sun-dry till completely dry. My mango dried completely in about 10 hours on a 35C day.
- At the same time, transfer the juice into a wide mouthed vessel and let it sundry along with the mango.
Other Preparations (Just before you mix the pickle)
- Dry roast the methi seeds till they change colour.
- Let them cool and then grind to a coarse powder.
- Grind the mustard seeds to a coarse powder.
Getting the Oil Ready
- In a large kadhai, heat the oil.
- Add 1 tbsp mustard seeds and wait till they splutter.
- Turn off the heat, and then add 3-4 red chillies and asafoetida.
- Let the oil cool a bit and then add all the chilli powder. Mix well.
- Let the oil-chilli powder cool to room temperature. Takes about 30 to 45 minutes.
Making the Mamidikaya Turumu
- Transfer the dried mango into a large vessel.
- Add the juice, fenugreek powder, mustard powder, and 1/4 cup salt.
- Mix well and set aside so that the juice is reabsorbed into the mango.
- When the oil has reached room temperature, add to the mango and mix well.
- Transfer the Mango Thokku to the glass bottle you used earlier.
- Seal the bottle and let the thokku pickle for two weeks.
Notes
Savouring the Mango Thokku
- Mix with rice topped with sesame oil.
- Serve with dosa.
- Serve as a side to dahi rice.
- Choose large, very firm, dark green mangoes.
- If the mangoes are soft or juicy to start with, then the mango pickle will spoil because of excess moisture.
- 2 kgs of whole mango yields about 1.4 kg to 1.6 kg grated mango.