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June 5, 2019


Arachukalaki or Arachakalaki - the name itself explains the process of making this dish. "Arachu "means grind and "kalaki" means mix. A vert easy and handy dish to make when you simplify the cooking process or if it is summer time and you want to reduce your time in the kitchen or when unexpected guests come.

This is a distinctive side dish of Palakkad Iyer Cuisine. A curd based side dish to accompany Molagootal or Molagooghyam (Mulagushyam).

Molagooshyam recipe is here :- https://youtu.be/LgGG2iOHPGM

Keerai Molagootal recipe is here :- https://youtu.be/pFKe3E2Y5qY

Pickled Tender Mango and Gooseberry can be used for making this dish. Pickling is a process which our ancestors adopted to preserve seasonal items for consumption during off season. They would be preserved in its brine. The video is available HERE!!    Follow the video except the masala adding part to make this preserve.

Pickled Mango & Gooseberry - in the photo below :-

Gooseberry = Amla | Nellikai
Tender Mango = Uppilitta Kanni Manga | Uppula ooriya Vadu Manga

Let us go into making of this wonderful recipe. I am using pickled mango in this recipe.

Video recipe is available in "Mira's Askhaya Patram"

You will need :- (Serves - 3)

  1. Pickled Gooseberry or Tender Mango - 2 to 3 pieces
  2. Grated coconut - 1/4 cup
  3. Green Chillies - 2 nos. (or as preferred)
  4. Curd - 1 cup
  5. Coconut oil - 1.5 tbsp
  6. Mustard seeds - 1 tsp
  7. Fenugreek seeds - 1/4 tsp
  8. Curry leaves - few
  9. Dried Red Chilli - 2 nos.
In the above list, traditionally fenugreek seeds are added in the tadka (Tempering). However, you can even add directly to the raita, roasted and powdered fenugreek. Some families grind little mustard along with the coconut masala. You can follow any of this method to bring in variation. I have not included salt in the above list as pickle will be salty. However, you can check the seasoning at the end and adjust accordingly.

Process :-

  • Grind together the pickled mango or gooseberry, grated coconut and green chillies to a smooth paste.
  • Transfer to a serving bowl. Add curd to it. Mix well.
  • Tempering :- Heat oil, add mustard seeds. After they splutter, switch off gas, add fenugreek seeds, when they start changing colour, add curry leaves and dried red chillie.  Add to the ground mixture.
  • Mix well. Manga - Arachukalaki is ready. 

  • check the seasoning at the end. Usually there is no requirement for adding salt as pickle is used. You can adjust the seasoning if required.

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