Minivlog Maavinakayi tokku Recipe / How to prepare Maavinakayi tokku

Ingredients

• 2 tablespoons Mustard Seeds (roasted until aromatic)
• 1 tablespoon Fenugreek Seeds (roasted lightly)
• 4 tablespoons Vegetable Oil (for roasting and frying; can use mustard oil for authentic flavor)
• 12 leaves Curry Leaves (fresh, washed)
• 3 pieces Dried Red Chilies (whole, broken before adding)
• 2 medium Raw Mangoes (peeled and finely grated)
• 1 teaspoon Turmeric Powder (ground, bright orange)
• 1 teaspoon Salt (or to taste)
• 2 tablespoons Jaggery (grated or finely chopped)
• 2 teaspoons Mustard Powder (freshly ground if possible)

Instructions

1. Roast Mustard and Fenugreek Seeds

   Heat a small pan over medium heat. Add the mustard seeds and fenugreek seeds and stir continuously until they turn aromatic and slightly darker, about 3‑5 minutes.

   Time: PT5M

   Temperature: Medium heat

2. Grind the Roasted Seeds

   Transfer the roasted seeds to a mortar and pestle (or spice grinder) and grind to a fine powder. Set aside.

   Time: PT2M

3. Temper the Oil

   In the heavy‑bottomed pan, add 4 tbsp oil and heat over medium. When the oil shimmers, add the remaining mustard seeds, curry leaves, and broken dried red chilies. Fry for about 30 seconds until the mustard seeds pop.

   Time: PT2M

   Temperature: Medium heat

4. Add Grated Mango

   Add the finely grated raw mango to the pan. Stir continuously, allowing the mango to coat with oil and spices. Cook for 8‑10 minutes, stirring occasionally, until the mango loses its raw crunch and begins to dry out.

   Time: PT10M

   Temperature: Medium heat

5. Season with Turmeric and Salt

   Sprinkle turmeric powder and salt over the mango. Mix well and continue cooking for another 2 minutes.

   Time: PT2M

   Temperature: Medium heat

6. Add Jaggery

   Add the grated jaggery and stir until it melts completely and blends with the mango. Cook for 5 minutes, allowing the mango to become tender and the mixture to thicken slightly.

   Time: PT5M

   Temperature: Medium heat

7. Finish with Mustard Powder

   Turn off the heat and immediately stir in the freshly ground mustard powder. Mix thoroughly so the powder is evenly distributed.

   Time: PT2M

8. Cool and Store

   Allow the pickle to cool to room temperature, then transfer it to a clean airtight jar. Store in the refrigerator.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

0.5 g

Carbohydrates

18 g

Fat

2 g

Fiber

1 g