MANGO THOKU :
Things required : Mango (which is neither too sweet nor too sour - you can ask the vendor for thoku maangai) - big 1 no., salt, chilli powder, turmeric powder, vellam, vendhayam and perungaya katti, nallennai.
Preparation :
1. Cut mango into v thin slices (slice can be big but should be thin) or scrap it in carrot scrap. (I prefer the first one).
2. Mix required salt,1/2 spoon of turmeric powder and 1 tablespoon of nallennai and leave for 5 mins.
3. In a kadai splutter 1 tspn of vendhayam and 2 -3 katti perungayam in 1/2 tspn nallennai, cool and powder it and keep it aside.
4. Switch on the stove and place the above and simmer it. Keep stirring now and then.
5. After 8 to 10 mins (depending on the quality of mango) when it is completely cooked, use the keerai mathu and mash it well. Add some more of nallennai if it seems dry.
6. Then add the chilli powder and again mash well. (If it is a medium sour mango, it may required 3 tspn or so. Taste and then add chilli powder). Add nallennai if it is dry. Altogether this quantity of mango needs around 1 - 1 1/2 karandi of nallennai.
7. Add 1 tspn of vellam and mix well.
8. Remove from flame. Mix the already powdered vendhayam + perungayam. Alllow it to cool .
9. Store and Level it in a bottle . Oil will come to the top after sometime. Each time level till oill is on top of the thoku for freshness.
Things required : Mango (which is neither too sweet nor too sour - you can ask the vendor for thoku maangai) - big 1 no., salt, chilli powder, turmeric powder, vellam, vendhayam and perungaya katti, nallennai.
Preparation :
1. Cut mango into v thin slices (slice can be big but should be thin) or scrap it in carrot scrap. (I prefer the first one).
2. Mix required salt,1/2 spoon of turmeric powder and 1 tablespoon of nallennai and leave for 5 mins.
3. In a kadai splutter 1 tspn of vendhayam and 2 -3 katti perungayam in 1/2 tspn nallennai, cool and powder it and keep it aside.
4. Switch on the stove and place the above and simmer it. Keep stirring now and then.
5. After 8 to 10 mins (depending on the quality of mango) when it is completely cooked, use the keerai mathu and mash it well. Add some more of nallennai if it seems dry.
6. Then add the chilli powder and again mash well. (If it is a medium sour mango, it may required 3 tspn or so. Taste and then add chilli powder). Add nallennai if it is dry. Altogether this quantity of mango needs around 1 - 1 1/2 karandi of nallennai.
7. Add 1 tspn of vellam and mix well.
8. Remove from flame. Mix the already powdered vendhayam + perungayam. Alllow it to cool .
9. Store and Level it in a bottle . Oil will come to the top after sometime. Each time level till oill is on top of the thoku for freshness.
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