What to do when the raw mango you buy to make mango turns out super sour? of course I could have eaten it raw along with some chili powder and salt sprinkled over it but I simply chose to make this thogayal with the mango and it turned out lip smacking good when I had with some hot rice and vathals (fryums).
As this pudhina thogayal is without coconut, the chances of it spoiling quickly in this hot weather is most unlikely to happen, so you can safely pack it in lunchboxes for schools and offices. Hubby loves pudhina thogayal very much and he loved this one with the tanginess of the mango very much.
Mango Pudhina Thogayal Recipe
Prep time: 10 mins | Cook time: 5 mins | Serves: 4
Recipe Cuisine: South Indian | Recipe Category: Side Dish
Recipe Cuisine: South Indian | Recipe Category: Side Dish
Ingredients:
- Raw mango, small – 1
- Mint leaves (Pudina) – 1 cup, packed
- Ginger – 1 inch piece
- Urad dal – 3 tsp
- Whole dry red chilies – 5
- Mustard seeds – 1 tsp
- Asafetida – 1 pinch
- Salt – to taste
- Oil – 1 tsp
Instructions:
- Wash and peel the skin of the mango. You can either grate the mango using a grater or slice them into thin slices. I grated the mango and ginger.
- Wash the mint leaves and place them in a colander for the water to drip completely.
- Heat a pan with 1/2 tsp oil. Add urad dal and roast for a few seconds till it changes color slightly. Add the whole dry red chilies and roast for a few more seconds.
- Now add the grated mango and ginger and sauté for 1 minute over low flame. Let the mango shrink in size and wilt. Take the pan off fire and place it on the counter.
- Immediately add the mint leaves to the pan and sauté well. The heat of the pan itself is enough for the mint leaves to shrink and mix. Let the mixture cool.
- Transfer the contents to the mixie jar, add salt and using 1 or 2 tsp water, grind to a thick paste. I did not use water at all. The moisture was enough to grind to a paste. Transfer the ground paste to a serving bowl
- Heat the pan with the remaining 1/2 tsp oil and add mustard seeds and let it pop. Add asafetida, mix and pour this tempering over the thogayal and mix.
- Serve with hot rice. You can mix the thogayal with rice and eat it along with a papad or fryums or serve it as a side dish to sambar rice, rasam rice or even with idlis and dosas.
Notes:
- Make sure that the raw mango that you are using it sour, else you may add a marble size of tamarind and sauté it along with urad dal.
- Ginger takes the thogayal to another level, so do not miss out on it.
- Adjust the red chilies as per your spice level.
