This is also a recipe my MIL recommended me to try after she had tried it, watching a cookery show. She has adapted the recipe to suit her taste and it came out excellent and then she shared the recipe. When I heard this one, it was more like a kerala recipe, with slight differences. And I tried this the immediate next day after she told. And we both liked this. I had it with idlies and lvoe it a lot. The mango flavour was really good in this thogayal. Since now its mango season, you all can try this for a change at your home. The recipe used garlic, but my MIL tried it with ginger and found it good. I tried with garlic and it was a winning combination too. 
Mango thogayal recipe
Recipe Cuisine: Indian | Side dish
Prep Time: 5 mins | Cook time: 5 mins | Serves: 4
Prep Time: 5 mins | Cook time: 5 mins | Serves: 4
Ingredients
| Grated coconut | 1/2 cup |
| Chopped mango( kili mooku/ ottu manga) | 1/4 cup |
| Green chilli | 5 |
| Garlic, small variety | 3 |
| Coriander leaves | 1/2 cup |
| Asafoetida | 2 pinches |
| Salt | As needed |
To temper
| Oil | 1 tsp |
| Mustard | 1/2 tsp |
| Red chilli | 1 |
| Curry leaves | 1 sprig |
Method
- Divide the mango into two and take out the seed and hard part. wash well and chop into small cubes roughly. Grind with all the other ingredients in the first table with very little water.
- The ground mixture should be little coarse in texture and not smooth. Transfer to serving bowl and temper with the items given under ‘To temper’ table.
Serve as accompaniment for rice or even you can mix with rice and eat. You can also eat this with idli, plain dosa and kal dosa. Taste excellent!
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