Mango thokku is a very simple yet finger licking n delicious side dish for curd rice.I learnt this recipe from my MIL.Before marriage,I had tasted Andhra mango thokku recipe from my friends.But after marriage,when I saw my MIL making homemade mangai thokku very easily and quickly with less oil,I was amazed. But its of Tamil nadu style. Its a great side dish for curd rice and even chapathi too,This is one of the must try Mango recipes in this season.Roasted and powdered methi seeds and Asafetida/Hing ( I used SSP Asafetida) are the star ingredients for any pickle recipe.So don’t skip it.Try this authentic Tamil nadu style mango thokku recipe and relish it with curd rice. I have also uploaded a full video recipe below.Please check it.Lets see how to make this delicious Raw Mango thokku recipe.
Mango thokku recipe - video
The mango is used as food in all stages of its development. Green or unripe mango contains a large portion of starch which gradually changes into glucose, sucrose and maltose as the fruit begins to ripe. It disappears completely when the fruit is fully ripe. Green mango is a rich source of pectin which gradually diminishes after the formation of the stone. Unripe mango is sour in taste because of the presence of oxalic, citric, malic and succinic acids.
The raw mango is a valuable source of vitamin C. It contains more vitamin C than half-ripe or fully ripe mangoes. It is also a good source of vitamin B1 and B2 and contains sufficient quantity of niacin. These vitamins differ in concentration in various varieties during the stages of maturity and environmental conditions.
The ripe fruit is very wholesome and nourishing. The chief food ingredient of mango is sugar. The acids contained in the fruit are tartaric acid and malic acid, besides a trace of citric acid. These acids are utilized by the body and they help to maintain the alkali reserve of the body.
Natural Benefits and Curative PropertiesThe mango is well-known for its medicinal properties both in unripe and ripe states. The unripe fruit is acidic, astringent and anti scorbutic. The skin of the unripe fruit is astringent and stimulant tonic. The bark is also astringent and has a marked action on mucous membranes. Mango pickles preserved in oil and salted solution is used throughout India. However, these pickles, if extremely sour, spicy and oily, are not good for health and should be specially avoided by those suffering from arthritis, rheumatism, sinusitis, sore throat and hyperacidity.
The ripe mango is anti scorbutic, diuretic, laxative, invigorating, fattening and astringent. It tones up the heart muscle, improves complexion and stimulates appetite. It increases the seven body nutrients, food juice, blood, flesh, fat, bone marrow and semen. The fruit is beneficial in liver disorders, loss of weight and other physical disturbances.
The unripe mango protects men from the adverse effects of hot, scorching winds. A drink, prepared from the unripe mango by cooking it in hot ashes and mixing the pith with sugar and water is an effective remedy for heat exhaustion and heat stroke. Eating raw mango with salt quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating.
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