Mango Ginger Thogyal

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Medium

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  • 1 - raw mango
  • 1 cup - coconut, grated
  • 1 piece - ginger
  • 1 piece - edible stemmed vine pirandai lightly roasted
  • Curry leaves - a handful
  • Tamarind - size of a lemon
  • 4 - red chillies
  • Salt as per taste
  • 1 tsp - channa dal
  • 1 tsp - urad dal
  • 1 tsp - mustard seeds
  • 2 tsp - oil
  • 1/4 cup - warm water

How to Make Mango Ginger Thogyal

  • Heat 1 tsp oil in a small pan and stir-fry the sliced pirandai until the slices start to soften.
  • Remove from the pan and set aside.
  • Heat another tsp of oil in the same pan and fry the red chillies, channa dal and curry leaves till the dal turns golden. Remove the chillies and set aside.
  • Grind the fried chillies, coconut, tamarind, mango, coconut, ginger, pirandai curry leaves together, using a little water to make a thick and finely ground mixture.
  • When all the ingredients are ground properly, add the rest of the tempering, the mustard seeds and urad dal along with salt to taste and grind for another 20 seconds
  • Serve as a side dish.
  • Recipe courtesy: Jaisruchi