Mangai Inji (Curcuma Amada) is very good for health especially to cure stomach disorders. I use Mangai Inji to prepare Pickle with less oil and spices. Here is another delicious Thokku prepared with Mangai Inji.
It is a perfect side dish for curd rice. It can remain fresh up to 2 weeks in fridge and for 4 to 5 days without refrigeration.
Cooking time: 20 minutes
Ingredients
- Mangai Inji – 250 gram
- Black pepper – 1 tea spoon
- Red chilli – 6 to 8 no
- Mustard – ½ tea spoon
- Asafetida powder – ⅙ tea spoon
- Urad dal – ½ tea spoon
- Tamarind – small lemon size (adjust as per your taste)
- Curry leaves – few
- Sugar – 1 tea spoon (optional – helps to balance all taste)
- Salt – as per taste
- Sesame/any oil – 1½ table spoon
Method
- Wash, peel and slice mangai inji; put it in a mixer, add tamarind, salt, sugar, asafetida powder, red chilli and black pepper; grind them well to a thick paste with little water.
- In a heavy bottom pan, add half of given oil, do the seasoning with mustard, urad dal and curry leaves; then add ground paste, mix well and cook in low flame; add remaining oil, keep cooking; you can partially cover the pan with lid if required; adjust salt and cook till oil separates from it; remove and cool.
- Enjoy with curd rice or even with snacks.
Tips
- Preserve it in an air tight container.
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{ 5 comments… read them below or add one }
looks yummm.. I like manga inji so much. I used to add lemon and some seasoning to it and have it with curd rice.. yummm
Looks so colourful and delicious..
Am hearing this for the first time,got to know so many yummy and different dishes from your blog…thanks for sharing it..
Heard about pickles, but never about this thokku, looks delicious and spicy..bet it tastes awesome with rasam na..
I like manga inji very much.. how to prepare takkali tokku…