Mangai Inji Thokku

by Kamala on February 15, 2010


Mangai_Inji_Thokku_1 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


  • Mangai Inji – 250 gram
  • Black pepper – 1 tea spoon
  • Red chilli – 6 to 8 no
  • Mustard – ½ tea spoonMangai_Inji_Thokku_2
  • Asafetida powder – 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


  • 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.

Mangai_Inji_Thokku_3 Mangai_Inji_Thokku_4

  • 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.

Mangai_Inji_Thokku_5 Mangai_Inji_Thokku_6

  • Enjoy with curd rice or even with snacks.



  • Preserve it in an air tight container.

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