Instant Raw Mango pickle – ‘Mangaai Thokku’

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Instant Raw Mango pickle—’Mangaai Thokku’ with Moru Kolambu (Buttermilk rice)

Why Maangai Thokku Holds a Special Place in Tamil Homes

Growing up in a Tamil household, Maangai Thokku was never just a pickle. It was a seasonal preparation that signaled the arrival of summer and festive occasions. During Tamil Puthandu, it is often prepared fresh at home and served as part of the festive feast. The combination of different flavors in a single dish serves as a gentle reminder that life itself is made up of varied experiences, emotions, and moments.

Even today, many families continue this tradition, preparing Maangai Thokku using recipes passed down through generations.

Maangai thokku, or raw mango thokku, is one instant pickle commonly observed throughout South Indian meal platters. It is most commonly served on a banana leaf as one of the important dishes during a marriage ceremony or any Hindu occasion. We commonly call it as “Kalayana veetu oorga.”

This is one of the main dishes to be prepared on the day of our very popular occasion, ‘Tamil New Year.’

Click here to read the detailed written article on how to celebrate Tamil Puthandu, or Tamil New Year.

The reason why this is used as the main dish during Tamil Puthandu is that it signifies the importance of how our life is balanced with all different emotions, just like the flavors found in this dish. Mainly it denotes the ingredients that correlate with our lives. For example, raw mango – sourness, jaggery – sweetness, Red chilli – spiciness, salt – saltiness, fresh neem flower or fenugreek seeds – bitterness, and turmeric for its astringent/antibacterial properties.

METHOD OF PREPARATION:

Preferably choose Totapuri raw mango that has a pointed shape towards its top and bottom sides. Its sourness is well balanced, and it will naturally leave a slightly sweetish taste to the dish.

Another one you can prefer over the lack of Totapuri is the Bombay raw mango. The one that is short and stout.

• Firstly, wash the raw mangoes and wipe them clean with a dry cloth.
• The raw mango has to be chopped to a considerably small size.
• There is no need to remove the skin.

1. In a kadai, add some sesame oil, mustard seeds, some fenugreek seeds and curry leaves.
2. Let the mustard seeds spatter.
3. Add the chopped raw mango, followed with some salt, turmeric powder, red chilli powder ,
4. Kashmiri chilli powder and asafoetida.
5. Cover and cook for a few minutes.
6. Remember, by keeping it slightly undercooked, you get a flavour of crunchiness & the raw aroma of the mango skin to it.

Tastes heavenly with curd rice, piping hot chapati and poori etc.

Tips for Making the Perfect Maangai Thokku

• Choose firm and fresh raw mangoes for the best texture.
• Avoid overly ripe mangoes as they may become mushy during cooking.
• Sesame oil enhances the traditional South Indian flavor of the dish.
• Do not overcook the mango pieces if you enjoy a slight crunch in every bite.
• Store the thokku in a clean, dry glass container to maintain freshness.
• Always use a dry spoon while serving.

How We Enjoy Maangai Thokku at Home

While Maangai Thokku is commonly served with curd rice, there are many other ways to enjoy it. At home, we often pair it with hot chapati, poori, lemon rice, coconut rice, and even simple dal rice. A small spoonful on the side can instantly elevate an otherwise simple meal.

One of my personal favorites is serving it with chilled curd rice during summer. The combination of cooling curd rice and spicy-tangy mango thokku creates a comforting meal that never fails to satisfy.

Looking for More Delicious Recipes?

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2. Mushroom dum biryani
3. Cauliflower fried rice