Mango Thokku

Ingredients:

sour mangoes - 2 ½ kg

fenugreek - 50 gm

gingily oil - 250 gm

salt - 250 gm

chilli powder - 300 gm

turmeric powder - 1 tbsp

asafetida powder - 1 tbsp

Method:

• Cut mangoes into thin slices or grate them.
• Crush the fenugreek seeds.
• Heat ¼ of the oil and cook the mangoes in it till soft, for about 10 minutes.
• Add salt, chili powder and continue to cook stirring for another 10-15 minutes.
• Add asafetida and fenugreek powder, remaining oil and cook on slow fire for 10 more minutes.
• Cool and store in jars. It is ready to use.
• Preserve it by keeping in an air tight container for almost more than two months in refrigerator. 
• This is a perfect combination for curd rice.

Curry Powder

Ingredients:


Udad Daal : 1 cup
Chana Daal : 1 1/2 cup
Red chillies : 10 - 15 nos. (according to the spiciness)
Salt as per taste
Hing : 2 tbsp.
Coconut shredded : 1 coconut


Method:

• Dry roast all the ingredients except coconut.
• Dry roast coconut separately and keep aside.
• Let it cool.
• Now add it all and grind it coarsely.( as seen in the picture above.)
• This is perfect for making all the curries.
• It will come out crispy and non sticky.