Arachu Kalakki (grind
and mix with no heating)
Compiled by
P.R.Ramachander
This is a very
simple Main dish of Kerala to be added
to rice . It is a dish which is
not heated at all (can we called Salad).
It should have
ingredients for pungency
, sour taste and should be thick in consistency. We can say it is similar
to Chutney of South India .Only
thing is that Chutney does not have sour taste .
The pungency
for arachu Kalakki in Kerala is always
supplied by Ground
green chillies ( I am telling this because just now I read a recipe of arachu Kalakki, with tamarind and red chillies.This is not the Kerala Arachu Kalakki
A simple recipe
for Arachu Kalakki is
Normally these are prepared using mangoes or Nellikais
preserved in salt in Kerala Iyer homes and used to be prepared in off seasons
for vegetables. The only exception is Chenai with sour buttermilk.
The method of preparation is given below: -
1.Take sufficient quantity of Kanni Mangai (tender mango
preserved in salt-Thoroughly
washed tender mango pickles- vadu mangai
can be used instead of Kanni
Mangai)
or Nellikkai preserved in salt or
Raw sour
mango in season
Raw Nellikai in season
Chenai with Butter milk
( WE have tried
with Amchoor .It is Okay but
taste is not up to the mark)
2.Grind it in Mixie along with coconut and green chillies
3.Pour the ground mixture in sour buttermilk and mix
thoroughly.(If the mango is sour, very less
butter milk only need to be
added)
4.Season it with mustard, red chillies and fenugreek
(Menthiyam) and garnish with curry leaf.(red chillies is used so that it can be
squeezed and added, if pungency is
less)
5.Add only small amount of salt in case of salt
preserved pickles and sufficient quantity in case of Chenai.
(You can grid it
without adding butter milk , and
preserve it in fridge for a
few days.When needed we add it
with butter milk and season it)
Though any vegetable curry /Poduthuval/Koottu etc can be
side dish , Fried papadams are very good side dish , which I enjoy)
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