How to make Takku -
Grated raw mango mixed with masala powders and hot oil poured over it
This recipe is contributed by Member Harsha Mandlekar.
Main Ingredients : Raw mango (कच्चा आम), Fenugreek powder
Cuisine : Maharashtrian
Course : Pickles, Jams and Chutneys
For more recipes related to Takku checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Mango and Papaya Chutney . You can also find more Pickles, Jams and Chutneys recipes like Angoor Aur Khajur Ki Chutney Mishti Achar Aam Launji Mixed Vegetable Pickle
Takku Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 26-30 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Takku Recipe
Raw mango grated 500 grams
Fenugreek powder 1 1/2 teaspoons
Turmeric powder 1 1/2 teaspoons
Red chilli powder 5 teaspoons
Salt 5 teaspoons
Asafoetida a pinch
Sugar 2 1/2 cups
Oil 1 cup
Method
Step 1
Take the grated mango in a large bowl. Add fenugreek powder, turmeric powder, red chilli powder, salt, hing and sugar and mix well.
Step 2
Heat oil in a non-stick pan and then pour this oil on the above mixture and mix it properly. Store in airtight containers and serve with puri or roti.
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