Arachukalaki

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.

Sweet Chundal - Karamani | Lobiya | cow pea

This is the first type of Chundal that we make on Navratri Day-1 - for a sweet start of the celebration.

Karamani Payaru (Tamizh)
Lobiya (Hindi)
Cow Pea (English)

Video recipe is here :-

The best combination with this is Elachi (Yelakki) Banana. They taste simply divine with this chundal. Do try this and share your experience here.

Aviyal Kootan

The term Aviyal means Boiled. The process by which this is made. Some don't use curd. Instead they use Raw mango during the mango season. Some use tamarind as a souring agent. This dish comes handy when you only have little quantity of a mix of vegetables left. History of aviyal : Some say that it was first made by Bhima (one if the pandavas) in king Virata's palace where they spent a year in disguise during their last year of exile. Bhima was working as a cook and during a feast, unexpected guests arrived and there were no sufficient vegetables to cook any single recipe for a side dish, so Bheema used whatever available vegetables to make a new dish and that is called Aviyal. Glossary : Ashgourd | Vellai Poosani | Ilavan | Safed Bhopla Elephant Yam | Senai kizhangu | Chena | Suran Long beans | Karamani | Payaru | Chavli Drum stick | Murungai kai | Moringa | Shevgya


Aviyal recipe video :-

This recipe can be made in two different consistency. Thick one becomes a side dish whereas thin gravy consistency goes with plain rice like a curry. Some use it as an accompaniment to tiffin items Dosai and Adai. For thick aviyal, use water just enough to cook the vegetable and the beaten curd should be thick to get a thick consistency. This aviyal is served as one of the accompaniment during Sadhya (Fesast). Will make a video on that as well. During Mango season, use raw mangoes especially the thothapuri (Kilimuku) variety to make this. In that case, no need to add curd. In case if you want to, then use curd that us not sour.

Maa Vadu | Kanni Manga | Tender Mango Pickle

As the season of Mango comes, the first to hit the market is the Tender mangoes known in Tamil as Vadu Manga.

Pickling is the first activity that happens in the Mango season. Various types of pickles are made and it various as per the region. Pickling is an amazing technique passed to us by our ancestors to preserve a seasonal item and make it available in another form for the whole year.

Sharing with you an exotic pickle recipe using Tender Mangoes. 

Kadugu Manga | Kanni Manga (Malayalam)

Vadu Manga | Maa vadu (Tamizh)

Tender Mango Pickle (English).

The video recipe is below. Please click on it to view the video  :-