ARACHUKALAKKI

Nellikkai/Maavadu Arachukalakki ( Arachu = Grind Kalakki = Mixing) . Arachukalakki is a distinctive dish of the palakkad-iyers. It is often made with nellika (Nellikkai Uppilittatu---Gooseberry in salt brine)or with mavadu (salted small mangoes). The name arachu kalaki exactly translates to the procedure of how this dish is made: Arachu meaning grind and kalaki meaning mix. It is a curd based dish Nellikka Arachukalakki Ingredients 1. Fresh or Preserved Nellikai/ Gooseberries/Amla – 2 big or 10 small 2. Grated Coconut – 2 tblsps 3. Sour curd – 2 to 3 tblsps 4. Dried Red Chillies – 3 – 4 5. Methi seeds – ¼ tsp 6. Mustard Seeds – ½ tsp k 7. Curry Leaves a few 8. Coconut oil – 1 tsp 9. Salt to taste Preparation • Heat a small pan with ½ tsp of oil, fry the methi seeds and red chillies. • De-seed the Nellikai. ( when using fresh Nellikkai, boil nellikkai in salt and manjal podi water for 2 -3 minutes to enable deseeding easy & to avoid the Raw Nellikkai taste)Grind the nellikai pieces, grated coconut, fried, methi seeds and red chillies into a fine paste. • Add little sour curd to get a smooth paste. Add salt to taste. • Transfer the ground pastes into a bowl. • Now, adjust consistency by adding some more curd. Mix well. • Arachukalaki should not be very thick, it should be like pachadi or raita. • Heat a small frying pan with the remaining oil, add the mustard seeds, when they splutter pour it on top of the arachukalaki. Garnish with a few sprigs of curry leaves. • Nellikai Arachukalaki is ready to be served with rice and molagootal.( you can find Molagootal receipe in my same blog) I prefer to take Arachu kalakki saatham with Pappadam.

For making Maavadu Arachukalaki also same process, you have to add Maavadu Pulp, in place of Nellikkai.