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Maainji Thokku/ Mango Ginger pickle

Mango Ginger is called as maainji in Tamil.
Ma- Mango and Inji is Ginger. This root belongs to the ginger family and is closely related to turmeric. The rhizomes look very similar to ginger and have an excellent taste and aroma of mango.
These have cancer cell killing properties as well.  This can be incorporated in our daily cooking in many ways. One such is this Mango Ginger thokku/pickle. 


Mango Ginger- 500 gms
Chilli powder - 4 tbsp or to suit your spice tolerance
Fenugreek powder- 1 tbsp(dry roast seeds and powder)
Sesame oil- 2 tbsp or little more
salt to taste

To temper:
mustard seeds-1 tsp
Hing- 4 generous puffs

Peel and grate the root, Heat oil and temper with mustard seeds and hing, add grated root, give it a good toss so that oil coats all the grated root may be for 2 mts. Then add salt, chilli powder and fenugreek powder. Reduce the heat to low. Keep tossing and turning until oil oozes out.  

This can be mixed with white rice for a quick lunch box meal. A very good accompaniment for dal, sambar, rasam and curd rice. It revives the taste buds so tastes good for people recovering from fever, cold and chills. 


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Here goes the recipe:
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Steps of Vada, Sambhar vada and Dahi wada -South Indian style

Soak the whole urad dal- 1 cup for 1 hour in the fridge. Grind in the wet grinder adding 2 red chillies adding the cold water little by little say in a spoon, do not add at once. We need thick batter. Add 1 red onion finely chopped, 2 green chillies, curry leaves, pepper corns-1 tsp, ginger grated 1 tsp, salt, hing(asafoetida). This is how it looks..

Then Heat oil in a pan and start deep frying the vada. Dilute Sambhar with hot water and dilute curd with water add salt.  Soak the fried vada in Diluted Sambhar and Diluted curd for 15 to 20 mts. This is to make the vada absorb sambhar and curd and remove excess oil. Then drop them in Sambhar and curd respectively.
Grinding a couple of red chillies while grinding the batter yields a bright color vada. This is my Mom's tip. For dhein vado, as we call it in Sourashtra, grind 2 tbsp of coconut, 2 green chillies and 1 tsp of cumin seeds with small piece of ginger. Add this to the curd and to this add soaked vada. I learnt this from Chitra ma…